These zucchini pickles are a fun and unique way to use up a bumper crop of zucchini in a delicious recipe that features turmeric in a simple brine!
Nearly every week last summer I remember coming home with loads upon loads of zucchini. I had friends that had planted a garden that resulted in a bumper crop that they wanted to re-home. At the same time, I was picking up zucchini from my local CSA (farmers market) for my husband – who loves zucchini. ❤
So much zucchini!
I had zucchini coming out of my EARS and was in desperate need to put it all to use. After all, who wants to toss perfectly beautiful produce? Never ever!
With so many fun ways to use up zucchini, I was excited to have an abundance. From double chocolate zucchini muffins to zucchini relish, to zucchini casserole, lacto-fermented zucchini and even zucchini cornbread muffins, there are definitely many ways to put it to use.
And here’s one more reason one should never turn down a bumper crop of zucchini – pickles. Yum! Who doesn’t love pickles?
Zucchini Pickles Recipe
This recipe results in a zucchini pickle with intense flavor. The cold, salt-water brine draws out moisture and allows the zucchini and onions to soften. After two hours in that cold, salt soak, the zucchini pickles are carefully purged. They are then soaked again in a mixture of turmeric, apple cider vinegar and pickling spices.
When eaten on their own, these pickles are a tad sweet. They also pack a strong punch in flavor from the addition of turmeric (which also gives them a beautiful color!)
It’s best to aim for small to medium zucchini. Skip the large – as they tend to be too watery and not as flavorful. While you can use a mandolin slicer, I love a ridged pickle (and use this cutter to slice them somewhat thin).
This recipe will give you between 2-3 wide mouth pint jars of zucchini pickles. Or, double the recipe if you are working with quart-size canning jars.
Enjoy them as is, or on top of your favorite burger – you definitely won’t be disappointed!