Zucchini Pickles

Recipe from Oxmoor House

More From Oxmoor House


  • 2 pounds zucchini, thinly sliced
  • 2 small onions, thinly sliced
  • 1/4 cup salt
  • 2 teaspoons mustard seeds
  • 1 teaspoon celery seeds
  • 3 cups cider vinegar
  • 2 cups sugar
  • 1 teaspoon ground turmeric


  1. Layer zucchini, onion, and salt in a large glass container; add water to cover. Let stand 2 hours. Rinse and drain zucchini and onion 3 times.
  2. Combine mustard seeds and celery seeds; tie in a cheesecloth bag. Combine spice bag, vinegar, sugar, and turmeric in a large stainless steel saucepan; bring to a boil. Add zucchini mixture. Remove from heat; let stand 2 hours. Bring mixture to a boil. Reduce heat; simmer 5 minutes, stirring gently. Discard spice bag.
  3. Pack vegetables into hot sterilized jars; cover with hot syrup, leaving 1/3-inch headspace. Remove air bubbles. Cover at once with metal lids, and screw bands tight. Process zucchini in boiling-water bath 15 minutes.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Zucchini Pickles Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy