Zucchini Pickles Recipe - Allrecipes.com
Zucchini Pickles Recipe
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Zucchini Pickles

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"A great way to use all those zucchini your garden produced! Most of the time spent on this recipe is letting the ingredients stand."

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Ingredients Edit and Save

Original recipe makes 3 quarts Change Servings
  • PREP

    30 mins
  • COOK

    5 mins

    1 day 35 mins


  1. Place zucchini and onions into a large bowl, cover with water, and stir in salt until dissolved. Let the vegetables soak in the salted water for at least 2 hours; drain and transfer to a large heatproof bowl.
  2. Bring sugar, vinegar, celery seed, turmeric, mustard, and mustard seeds to a boil in a saucepan; pour the mixture over the zucchini and onions. Let the mixture stand for at least 2 more hours. Return zucchini, onions, and pickling liquid with spices to a large pot and bring to a boil. Boil for 3 minutes.
  3. While vegetables are soaking in pickling liquid, sterilize jars and lids in boiling water for at least 5 minutes. Pack the zucchini and onion into the hot, sterilized jars, filling the jars to within 1/4 inch of the top with pickling liquid. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  5. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 24 hours before opening.
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Reviews More Reviews

Most Helpful Positive Review
Sep 30, 2012

What a brilliant recipe! No one guesses that these are zucchini instead of cucumber and I get to use all my bumper crop of zucchini in a way fun and unique way.

Most Helpful Critical Review
Aug 10, 2014

Warning the recipe states 2 lbs zucchini yields 3 qts I think they meant 3 pints. I did 10 lbs zucchini (5times all ingredients) and instead of getting 15 qts I got 7 plus 1 pint. Half what the recipe stated. Other then that I made these today and they were pretty straight forward. I have not done much canning before and for a first time solo these were a good start. I tasted some prior canning and was very pleased. Fewer jars then expected was both good and bad, good because it means I can make another batch if I want without having more then I could ever use. 10 lbs of zucchini was only 1week of harvest. Bad because I had taken time to prep slot more jars then needed. 3 stars because of that.


24 Ratings

Jul 25, 2013

These pickles are delicious! I just love them! I did some in chunks and some in thin slices, the pickling liquid is almost good enough to drink by itself :) The only issue I had was coming out short on veggies, so I would measure to make sure you have enough.

Nov 07, 2014

The pickles were delicious! I had some leftover pickling liquid, and I couldn't bear to throw it out (about 3 cups worth). So what I did was make some great BBQ sauce by adding a jar of tomato sauce, then boiled it down until it was reduced by half. I added a little bit of cornstarch as well just to thicken it up even more. I poured it over some chicken to bake, then poured the pan drippings over rice. It was delicious and everyone in my family loved it.

Sep 07, 2014

Never pickled anything before...had some zucchini coming off and started hunting for recipes. This one came up and we gave it a try. Oh my goodness......absolutely wonderful!! We saved the liquid after the pickles were gone and marinated chicken in it then cooked chicken, tators, onions, mushrooms, carrots, peas, corn, zucchini, and pineapple like a roast in it....no words can describe how amazing all the flavors meshed. It was an excellent meal that had everyone going back for seconds.

Sep 14, 2013

Outstanding.Used my french fry cutter to make spears( blunt spears ) rather than rounds. Will do this again.

Aug 29, 2014

Great recipe. Fantastic taste and relatively easy to make. I wish the slices were crisper, but they were good. The only other issue is that this will not make 3 quarts or pickles, more like 1 1/2 or 2 at best. The brine was the perfect amount for 2 quarts. I don't have canning equipment, so I stopped after step 3. I then let jars rest until sealed, then will refrigerate until they are eaten. I think if I wanted crisper slices, I could dump the hot liquid on the slices in the jars, then seal.

Jun 15, 2014

Very good and easy recipe! Taste almost like my grandmother's bread and butter pickles. My father in law hates cucumbers so this is a great alternative, I will be making lots of these.


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  • Calories
  • 20 kcal
  • 1%
  • Carbohydrates
  • 4.8 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 0.2 g
  • < 1%
  • Sodium
  • 293 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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