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.
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
- Quick Glance
- Quick Glance
- 45 M
- 1 H, 45 M
- Makes about 5 pounds
Special Equipment: Mandoline; Mason jars and lids
IngredientsEmail Grocery List
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.
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. The pickles are not that fussy.
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.