Sweet and Spicy Zucchini Pickles

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2 pounds zucchini

1 medium onion (8 ounce)

2 heaping tablespoons coarse salt

2 cups ice cubes

1 1/2 cup apple cider vinegar

1 1/2 cup white vinegar

2 cups sugar

1 teaspoon whole mustard seed

3/4 teaspoon whole black peppercorns

1/4 teaspoon ground turmeric

1/4 teaspoon crushed red pepper


1. Sterilize the jars for your pickles by submerging them in boiling water for 10 minutes.

2. Slice zucchini 1/8 inch thick. Halve the onions and slice thinly as well. Place zucchini in a large bowl. Toss with 1 1/2 tablespoons of salt and 1 1/2 cups of ice. In a separate bowl, toss onion with the remaining salt and then again with the remaining ice. Refrigerate for 3 hours.

3. Separately drain zucchini and onion. Rinse and drain again.

4. Bring the rest of the ingredients to a boil. Add the onion and return to a boil. Add the zucchini and remove from heat.

5. Ladle zucchini and onions into hot, sterile jars. Bring liquid to a boil again and fill the jars leaving 1/2 inch headspace. Top with a new lid and band. Process in a hot water bath for 10 minutes for half-pint jars and 15 minutes for pints. See Home Canning Basics for more information about the canning process. You may also store these pickles in the refrigerator if you choose not to process them.

Bon Appetit!

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