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–+ servings

Zucchini Pickles

zucchini pickles are a tasty and versatile way to enjoy zucchini. They are easy and affordable to make, and the result is a flavorful snack or condiment that can elevate any dish. So, next time you have an abundance of zucchini, consider making some pickles and enjoy its tangy goodness all year round.
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Prep Time 10 minutes
Cook Time 5 minutes
resting time 2 hours
Total Time 2 hours 15 minutes
Servings 3 pints

Ingredients
  

  • 4 cups zucchini, washed and sliced ⅛-inch thick
  • 1 small sweet onion sliced ⅛-inch thick
  • 2 tbsp kosher salt

Brine

  • 1 1/2 cups Apple cider vinegar or 1 cup apple cider vinegar and 1/2 cup water for a slightly less tart pickle
  • 1/2 cup pure cane sugar or 3/4 cup for a sweeter pickle
  • 1/2 tsp turmeric
  • 1/2 tsp Celery seeds
  • 1/2 tsp mustard seeds
  • 2-3 whole pepper corns
  • 1/4 tsp red pepper flakes (optional, for mild heat)

For dill zucchini pickles

Instructions
 

  • Step 1: Soak the Zucchini
    Place zucchini slices (and onions, if using) in a large bowl. Sprinkle with 2 tablespoons kosher salt, toss to coat, and let sit for 1 hour. This draws out excess water for crisper pickles. Rinse well and drain before proceeding.

Refrigerator Pickles

  • Sterilize jars: Wash jars and lids with hot, soapy water and rinse.
    Pack jars: Divide zucchini, garlic, and spices evenly between jars.
    Make the brine: In a saucepan, combine vinegar, water, cane sugar, turmeric, mustard seeds, peppercorns, 1 tbsp kosher salt. Bring to a boil and stir until dissolved.
    Pour the brine: Ladle hot brine over the zucchini in jars, leaving ½ inch headspace. Tap jars to release air bubbles.
    Cool and store: Let jars cool to room temperature. Seal and refrigerate. Let sit 24 hours before eating. Best used within 1 month.

Canning Instructions (Water Bath Method)

  • Sterilize jars: Place jars in a boiling water canner and boil for 10 minutes. Keep warm.
    Prepare lids: Wash in warm, soapy water.
    Pack jars: Add drained zucchini, garlic, and spices to hot jars, leaving ½ inch headspace.
    Boil brine: As above.
    Fill jars: Pour hot brine over zucchini. Remove air bubbles and adjust headspace if needed.
    Seal: Wipe rims clean. Place lids and tighten bands finger-tight.
    Process: Place jars in boiling water bath for 10 minutes.
    Cool and store: Let cool 12–24 hours. Check seals. Store sealed jars in a cool, dark place for up to 1 year.

Serving Suggestions:

  • Add to turkey sandwiches or grilled cheese
    Toss into potato or pasta salad
    Serve with cured meats and cheeses
    Chop into egg salad or deviled eggs
    Eat cold, right out of the jar (no judgment)
Keyword zucchini pickles
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