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.
Then, I ALSO planted zucchini. And I literally had an explosion of the beautiful green veggie.
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!
Find more recipes:
- Fire and Ice Pickles
- Homemade Refrigerator Dill Pickles
- Pickled Brussels Sprout Halves
- Pickled Sweet Corn
- Pickled Avocados
- Pickled Jalapeño Peppers
- Old Fashioned Pickled Eggs
- Southern Pickled Peaches
Zucchini Pickles Recipe
- 3 wide mouth pint canning jars, lids and rings
- 1 medium saucepan
- 3 lbs zucchini sliced thin
- 1 white onion sliced thin
- 1/4 C salt
- 1 C granulated sugar
- 2 C apple cider vinegar with the mother
- 1 tsp celery seed
- 1 tsp ground turmeric
- 2 tsp mustard seeds
- Wash and dry the zucchini; use a mandoline or a slicer to slice them 1/16th inch thick. Slice the onion as well.
- 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.
- Drain and pat try.
- 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).
- While the brine is cooling, divide the zucchini and onion between your canning jars, leaving 1/2-1" headspace.
- 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.
- Allow the jars to refrigerate for at least 24 hours before consuming.
Did you try this recipe? If you did, please take a second to rate the recipe and leave a comment as I’d love to know how it turned out.
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