A lot of chefs will get a brine down and then cook every vegetable in it. That’s why restaurant pickles are often too tart or too sweet. Not these pickled zucchini.–John Gorham and Liz Crain
LC Holy Pickled Zucchini! Note
Uh, in case you’ve yet to take a gander at the yield for this recipe, you best take a seat. See, this pickled zucchini recipe makes tons of pickles. Tons. Well, not literally tons. But close. We’re leaving the recipe as is, just in case you’ve got a bumper crop of the late-summer veggie. You can easily scale the recipe down, though, if you’ve not yet got so much zucchini on hand that you’ve resorted to leaving it on your neighbor’s porch in the dead of night. Holy pickled zucchini! As for how to use up those zucchini pickles, far be it from us to tell you what to do, though we heartily recommend this almost obscene Bacon Manchego Burger.
Special Equipment: Mandoline
Pickled Zucchini Recipe
- Quick Glance
- 45 M
- 1 H, 45 M
- Makes about 5 pounds
- 6 cups Champagne vinegar
- 1 1/2 cups granulated sugar
- 1/2 cup salt
- 3 teaspoons celery seeds
- 3 teaspoons turmeric powder
- 1 teaspoon dry mustard powder
- 2 yellow onions, julienned
- 5 pounds zucchini, unpeeled, thinly sliced with a mandoline
- Make the brine
- 1. In a large nonreactive pot (not aluminum!) bring the vinegar, sugar, salt, celery seeds, turmeric, mustard powder, and onions to a boil. Remove from the heat.
- 2. Add the zucchini to the brine, making certain all of it is immersed. (If any of the zucchini slices are sticking out of the brine, use a plate or smaller lid to weight them.) Let rest at room temperature for 1 hour.
- 3. Return the pot with the zucchini and brine to medium-high heat and bring to a boil, uncovered. Boil the zucchini, still uncovered, for exactly 3 minutes—no more and no less.
- 4. Pour the zucchini and brine into a shallow nonreactive pan to cool completely. Ladle the cooled zucchini and brine into your favorite glass jars and refrigerate. (There’s no need to properly can and seal the pickles, since these are what’s known as refrigerator pickles.) The pickled zucchini will be ready to eat in 1 day and will keep in the refrigerator for up to 3 months.
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Testers ChoiceTesters Choice
Apr 01, 2014
I scaled down the recipe for pickled zucchini to a third of the total amount of pickles. I used 26 ounces zucchini for my scaled down pickle recipe. This still yielded a bit over 1 quart pickles. I also used both the thick (1/4 inch) and thin (1/8 inch) slice settings on my mandoline. Both sizes produced a great zucchini pickle.
Apr 01, 2014
This pickled zucchini recipe was very simple. I used my mandoline to slice the zucchini 1/8 inch thick. I only made a small amount of pickled zucchini. It was easy to cool them in the pan they were boiled in, so I skipped the step to transfer them to a shallow pan before placing them in a glass jar.
Apr 01, 2014
I made 1/4 of this pickled zucchini recipe, and that made far more than enough pickles. I sliced the zucchini into 1/8 inch-thick slices with a mandoline. When adding the zucchini slices to the brine, I found that you need to gradually submerge the slices into the brine. They won’t all fit in at once. I found the warning to boil the zucchini slices “for exactly 3 minutes—no more and no less” a tad melodramatic. The pickles are not that fussy. The finished product was very good. I'm not sure whether or not you can tell that these are zucchini pickles and not pickles made with cucumbers.
Pickled Zucchini Recipe © 2013 John Gorham and Liz Crain. Photo © 2013 David Reamer. All rights reserved.