Zucchini Pickles

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.

Zucchini Slice and Chocolate Zucchini Muffins are two of my favourite recipes.

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:

• zucchinis
• onion
• salt.

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:

• sugar
• 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 might also like Homemade Beetroot, Green Tomato Pickles, Bread and Butter Pickles (Cucumber Pickles) or Choko Pickles.

You can find my entire condiment, jam and preserves collection here.