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Zucchini Pickles Recipe

Sides & Soups

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!

These zucchini pickles are a fun and unique way to use up a bumper crop of zucchini in a delicious recipe that's a twist from original pickles!

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.

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!

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!

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!) 

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!

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!

Print
Yum
Zucchini Pickles Recipe

Yield: 2 -3 pints

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!

Ingredients

  • 2-3 lbs small to medium zucchini, sliced thin
  • 1 small white onion, sliced thin
  • 1/4 C. salt
  • 1 C. organic cane sugar
  • 2 C. apple cider vinegar, with the mother
  • 1 tsp celery seed
  • 1 tsp ground turmeric
  • 2 tsp mustard seeds
  • 2-3 wide mouth, pint canning jars with lids

Instructions

  1. Wash and dry the zucchini; use a mandoline or a slicer to slice them 1/16th inch thick. Slice the onion as well.
  2. Place the zucchini and onion in a medium bowl; add the salt and toss to distribute. Add cold water and ice to cover and give the bowl a stir to dissolve the salt. Allow to sit for 1-2 hours.
  3. After 1-2 hours, drain and pat dry.
  4. In a medium saucepan, combine the sugar, spices, and apple cider vinegar. Slowly heat until the turmeric and sugar are dissolved, then turn off the heat and allow to sit until cool. (You don't want to heat the apple cider vinegar too much).
  5. While the brine is cooling, divide the zucchini and onion between your canning jars, leaving 1/2-1" headspace.
  6. Pour the cooled brine over into each jar, allowing 1/2 inch headspace. Wipe the rims and top with canning lids and bands. Seal tightly.
  7. Allow the jars to refrigerate for at least 24 hours before consuming.
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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.

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Comments

  1. Joy says

    September 23, 2019 at 10:50 pm

    I just made this! Thank you! Super excited to try it. 🙂

    Reply
    • Sheryl says

      September 24, 2019 at 10:41 am

      Joy, that’s wonderful! Let me know how you like them!

      Reply
  2. DEBBIE S POWERS says

    June 9, 2020 at 10:26 am

    do these come out crispy or soft

    Reply
  3. Chris says

    June 14, 2020 at 11:22 am

    No hot water bath to seal jars?

    Reply
    • Sheryl says

      June 15, 2020 at 6:07 am

      I didn’t because we ate them rather quick (5 kids + myself = we can demolish a batch). But you definitely can if you’d like!

      Reply
  4. Beth P says

    July 15, 2020 at 3:13 pm

    I just made these….I wasn’t sure we would like them but I had so many Zucchini I had to give it a try . So glad I did…these are delicious. I will definitely make these again. Thanks for sharing the recipe.

    Reply
    • Sheryl says

      July 16, 2020 at 8:18 am

      I had the same situation and that’s why I made them, too! I’m always drowning in zucchini!

      Reply
  5. Amy says

    July 20, 2020 at 6:58 pm

    Can Swerve or Splenda be used instead of sugar.

    Reply
    • Sheryl says

      July 21, 2020 at 10:22 am

      I haven’t tried it but I’m sure it can!

      Reply
  6. Patty says

    July 29, 2020 at 5:33 am

    Are these shelf stable for pantry storage?

    Reply
  7. Jeana Horsman says

    August 5, 2021 at 9:53 am

    All I have are zucchini about 8 to 10 inches long can I mandolin them then cut in half

    Reply
    • Sheryl says

      August 7, 2021 at 11:34 am

      Absolutely you can!

      Reply

Trackbacks

  1. Fermented Brussels Sprouts Relish - Rebooted Mom says:
    May 6, 2021 at 9:34 am

    […] recently spotted at the market.  I was excited to see something different from the traditional pickles, and beans. Really though,  I think I was even more excited that the relish that garlic and […]

    Reply

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Hi, I'm Sheryl!

Hi there, I'm Sheryl!

Rebooted Mom was created out of my own journey to live and think differently about the food I eat. I share everything from gardening to DIY, recipes, and sustainable living.

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