Sweet & Tangy Zucchini Pickles

5 from 1 vote

When your zucchini harvest is taking over the kitchen, here’s a delicious way to turn the surplus into something you’ll actually crave. These sweet, tangy zucchini pickles are packed with flavor from vinegar, spices, and a little heat. Perfect for topping burgers, jazzing up salads, or eating straight from the jar (I won’t tell).

Prep Time20

Cook Time10

Resting Time4

Total Time4 30

Course: Condiment, Side Dish

Cuisine: American

Servings: servings

Calories: 60kcal

Cost: $6-$8

Ingredients

2 pounds zucchini sliced
2 medium onions sliced
1/4 cup salt
Enough water to cover zucchini and onions
2 cups white vinegar
2 cups sugar
1 teaspoon celery seed
1 teaspoon ground turmeric
2 teaspoons mustard seeds
1 1/2 tablespoons fresh dill divided
1 1/2 teaspoons red pepper flakes divided

Instructions

Place sliced zucchini and onions in a large non-reactive pot. Add salt and enough water to cover. Let stand for 2 hours.
After 2 hours, drain the zucchini and onions thoroughly.
In a 2-quart saucepan, combine vinegar, sugar, celery seed, turmeric, and mustard seeds. Bring to a boil, stirring to dissolve the sugar.
Pour the hot brine over the drained zucchini and onions. Let stand for 2 more hours.
Bring the mixture to a boil and cook for 5 minutes.
Pack hot sterilized jars with zucchini mixture, adding dill and red pepper flakes evenly among jars. Pour brine over to cover. Wipe rims, seal jars, and process according to standard water-bath canning directions.
Remove jars, cool completely, and store in a cool, dark place.

Notes

A non-reactive pot is essential for pickling because acidic vinegar can react with aluminum or copper, affecting flavor and appearance. Stick with stainless steel, glass, or enamel-coated cookware.

For crisper pickles, keep slices on the thicker side and avoid overcooking.

Adjust red pepper flakes to your heat preference or skip them entirely for a milder pickle.

Makes 3 pints.

Nutrition