Pickled Zucchini

These pickled zucchini, preserved with Champagne vinegar, celery seeds, tumeric, onions, are easy to make, not too sweet, and can be used just like cucumber pickles.

A close up view of a full jar of pickled zucchini.

These pickled zucchini are a litle tricky to put into words. They’re not too sweet, not too tangy, and not like anything pickled you’ve ever experienced. If we had to draw comparisons, we’d probably liken them to bread and butter pickles. But don’t take our word for it.

As for how to use these zucchini pickles, far be it from us to tell you what to do, though we suggest you start anywhere you’d use a regular cucumber pickle. And of course there’s this almost obscenely indulgent Bacon Manchego Burger, which was crafted with zucchini pickles in mind.

Oh, and this recipe makes tons of zucchini pickles. Well, not literally tons. But close. Which is perfect if you’ve got a bumper crop of zucchini. Otherwise, consider yourself warned. Although you can easily scale the recipe down. Originally published April 1, 2014.Renee Schettler Rossi

Pickled Zucchini

  • Quick Glance
  • Quick Glance
  • 45 M
  • 1 H, 45 M
  • Makes 80 servings | 5 pounds (2.3 kg)
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Special Equipment: Mandoline; Mason jars and lids



In a large nonreactive (that means not aluminum) pot, bring the vinegar, sugar, salt, celery seeds, turmeric, mustard powder, and onions to a boil. Remove from the heat.

Toss the zucchini in the pot, making certain every last slice is immersed in the liquid. (If any of the zucchini slices are misbehaving and sticking out of the liquid, use a small plate to weight them down so they remain submerged.) Let the zucchini rest at room temperature for 1 hour.

Place the pot with the zucchini and liquid over medium-high heat, uncovered, and bring to a boil. Boil the zucchini, still uncovered, for exactly 3 minutes—no more and no less. Remove from the heat. Immediately pour the zucchini and brine into a shallow nonreactive (again, not aluminum) 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. As the name implies, they’re kept in the refrigerator, which means there’s no need to properly can them.) 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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Recipe Testers' Reviews

A great zucchini pickle.

I scaled down this pickled zucchini recipe to a third of the total amount of pickles. I used 26 ounces zucchini and 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 great results.

This pickled zucchini recipe was very simple. 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.


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  1. I have used roughly the same recipe for over 25 yrs (that dates me). My recipe calls for apple cider vinegar (much cheaper than Champagne). Also instead of cooling the pickle before I put them in jars, I fill the jars with the zuc and onion then pour the hot liquid over them seal the jar securely with lids and rings, turn them upside down on a towel till jars have cooled. I lost a jar in my back of my pantry and 2 yrs later they tasted just like I had made them yesterday.

    1. Pat, the acidity level of this pickle mixture is not designed for canning and long-term room-temperature storage. We have other pickle recipes on the site that are lovely for canning, though, if that’s what you have your heart set on doing. Kindly check them out!

  2. I have an overabundance of zucchini (why did I plant 3 plants?!?!?) so I desperately need a recipe to try. This one sounds good – except the sugar. My husband and I do not like sweet pickles, and the amount of sugar in this recipe seems too high for us. I wonder about cutting out the sugar entirely? Or if I still need sugar, what is the least amount that I could get away with, I wonder?

    1. Terri, I understand, it’s too sweet for my tastes, too. In theory, I’d like to encourage you to tweak this recipe, but in actuality, I’m not going to because I can’t guarantee the results and I don’t want you to be disappointed. If you’re really quite smitten with the spices in this recipe, then by all means, go ahead and tweak the amounts at your own risk. Although may I suggest that you consider a pickle recipe that’s already tried and true and calls for less sugar so that you have a little more guarantee of everything being in balance? Perhaps these Israeli Pickles recipe? Or these Bread and Butter Pickles? And actually, I’m testing a recipe for Pickled Vegetables that doesn’t call for any sugar or, for that matter, any vinegar. It’s a truly old-fashioned pickle and I’m really curious to see how it turns out. We’ll have to wait a couple weeks for the results, but if you want to give it a twirl, email me at renee@leitesculinaria.com and I’ll be happy to share the recipe with you in the spirit of experimentation.

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