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Crisp, tangy and packed with flavour, these Zucchini Pickles are an appetising alternative to traditional cucumber pickles.
Make the most of your haul during zucchini season and enjoy them on platters, burgers, sandwiches or as a snack!
Zucchini Pickles Recipe
While zucchinis are available in Australia throughout the year, summertime is when zucchinis are in season and at their best (and cheapest).
Zucchini is such a nutritious and versatile vegetable, and Iove using it in my cooking.
And now this one – Zucchini Pickles.
This is a two-step recipe, with a resting time of at least 3 hours between each step.
How to make Zucchini Pickles: Step 1
For the first step, you’ll need:
You can find ingredient quantities at the end of this post in the recipe card. Multiply quantities depending on how many jars of pickles you’d like and how many zucchinis you have available.
Wash and dry zucchini before slicing finely. You can use a food processor, mandoline slicer, cheese slicer or knife.
Next, peel and halve onion. Slice finely.
Place the zucchini and onion slices in a baking tray and sprinkle with salt.
Cover with a clean tea towel and let rest for 3 hours.
Making Zucchini Pickles: Step 2
The next step involves making up the pickling solution. For this, you’ll need:
- white wine vinegar
- mustard seeds
- dried turmeric
- black peppercorns.
You can find ingredient quantities at the end of this post in the recipe card.
Add these ingredients in a medium saucepan and bring to the boil. Simmer for 5 minutes.
Rinse the zucchini and onion in water and drain. Add to the saucepan and bring to the boil again.
Simmer for another 5 minutes
Pour mixture into a warm sterilised jar (you can warm in a warm water bath) and seal with lid immediately.
Enjoying Zucchini Pickles
- Store pickles in the fridge (unless you follow guidelines for bottling and making the shelf stable – please do your own research).
- Pickles are ready to eat after a few days
- Pickles should last in fridge for a few months but please use your own judgment
Want more pickles recipes?
You can find my entire condiment, jam and preserves collection here.
- 1 medium sterilised jar
- 500 grams zucchini (1 large zucchini or 2 small)
- 1 medium onion (or 2 small onion)
- 1 tablespoon salt
- 1/2 cup sugar
- 2/3 cup white wine vinegar
- 1 tablespoon mustard seeds
- 1 teaspoon dried turmeric
- 1/2 teaspoon black peppercorns
- Wash and dry zucchini. Slice finely.
- Peel and halve onion. Slice finely.
- Place zucchini and onion in a baking tray and sprinkle with salt. Cover with a clean tea towel and let rest for 3 hours.
- Add remaining ingredients in a medium saucepan and bring to the boil. Simmer for 5 minutes.
- Rinse the zucchini and onion in water and drain. Add to the saucepan and bring to the boil again. Simmer for another 5 minutes
- Pour mixture into a warm sterilised jar and seal with lid immediately.