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Pickled Zucchini

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preserved foods•pickles•american•vegan, gluten-free
2 hours•2 quart jars•

Ingredients

  • 2 pounds zucchini – sliced into 0.25-inch rounds (~5 medium zucchinis)
  • 1 large yellow onion – thinly sliced
  • 2 tablespoons kosher salt – for sweating
  • 2 1/2 cups apple cider vinegar (5% acidity)
  • 1/2 cup water
  • 1 1/2 cups granulated sugar (300g)
  • 2 teaspoons pickling salt
  • 2 teaspoons mustard seeds
  • 1 teaspoon celery seeds
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon black peppercorns
  • 4 cloves garlic cloves – thinly sliced
Pickled Zucchini

Instructions

  1. 1.

    Trim the ends of the zucchini and slice into 0.25-inch rounds; thinly slice the onion.

  2. 2.

    Toss the slices with kosher salt in a large nonreactive bowl to coat evenly; let stand 1 hour to draw out moisture, stirring once. Rinse well under cold water and drain thoroughly; spin or pat dry.

  3. 3.

    Combine apple cider vinegar (5% acidity), water, granulated sugar, pickling salt, mustard seeds, celery seeds, ground turmeric, black peppercorns, and garlic in a saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar, then reduce heat and simmer 2 minutes until very fragrant.

  4. 4.

    Pack the drained vegetables tightly into two clean 1-quart jars, leaving 0.5-inch headspace. Divide the hot spices between the jars and ladle in hot brine to cover, tapping the jars to release air bubbles; top up so everything is submerged.

  5. 5.

    Wipe rims and apply lids. Cool at room temperature until just warm, 30–45 minutes, then refrigerate at least 24 hours before serving; keep refrigerated and use within 1 month.

Pickled Zucchini is a tangy-sweet preserve that turns tender summer squash into crisp, spice-perfumed slices. The texture is snappy from a brief salt-draw and hot brine, while the flavor balances apple-cider acidity, gentle warmth from mustard and celery seed, and a sunny hint of turmeric. It’s versatile on sandwiches, burgers, cheese boards, or as a bright counterpoint to rich, grilled, or fried foods.

Home cooks prize this pickle for its way of capturing peak-season zucchini in a jar. The style evolved alongside American bread-and-butter pickles, swapping cucumbers for abundant garden zucchini while keeping the familiar spice profile and soft sweetness. While many cultures pickle squash, the refrigerator-batch, jarred approach popularized in North American canning traditions made zucchini pickles a late-summer staple in farm kitchens and community cookbooks.