Put your bounty of summer squash to good use with these perfectly tangy-sweet zucchini pickles. They’re an excellent addition to any summer cookout spread. 

Nicole McLaughlin
Recipe by Well Done

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Read the full recipe after the video.

Recipe Summary

active:
15 mins
total:
1 day
Yield:
Serves 24 (serving size: 1/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place zucchini and onion in a large bowl. Sprinkle with salt, and toss to combine. Let stand 10 minutes. Pour in a collander, and rinse with cold water. Divide zucchini mixture into 2 (1-quart) jars or containers.

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  • Combine vinegar, water, sugar, mustard seeds, celery seeds, peppercorns, turmeric, bay leaves, and garlic in a medium sauce pan, and bring to a boil over medium-high. Reduce heat to medium, and cook, stirring occasionally, until sugar is dissolved, about 3 minutes. Pour hot vinegar mixture over zucchini and onion, and let stand 10 minutes. Seal with lid, and refrigerate overnight.

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