Pickled Zucchini With Herbs

This recipe ended up being one of our summer garden favorites. After steaming, stuffing, making breads, casseroles, fritters and pancakes, I decided there was not much left to do except to pickle the zucchini. Mind you we are not big fans of pickled things so this was kind of the last resort.This will make enough for one quart jar and you should be able to keep refrigerated about 7 to 10 days. Served as a condiment at our appetizer party a few days ago and this was a big hit.

Salting the zucchini and onions overnight is what really made this recipe special because the more liquid you remove from the vegetables makes them nice and crunchy. Next year I will use this same recipe again using lemon thyme, turmeric and champagne vinegar to transform the flavors.


3 zucchini
1 small yellow onion
3 whole cloves garlic
3/4 cup apple cider vinegar
3/4 cup white wine vinegar
1/3 cup sugar
1/3 cup dill sprigs
1 small red pepper
1/2 tablespoon mustard seeds
1/4 teaspoon celery seeds

To prepare:

Slice zucchini and onion into 1/8 inch pieces. Add 1 tablespoon salt, put into colander with bowl underneath to collect juices overnight if possible, otherwise at least a few hours, cover and refrigerate. Next day, blot with paper towels to remove as much liquid as you can. Combine the vinegars and sugar into saucepan and  bring to boil then simmer about 10 minutes. Next add whole garlic cloves and a large spoonful of zucchini to quart jar then a few dill springs, mustard seeds and celery seeds, keep alternating until jar is full. Pour liquid over top. Let cool, then refrigerate.


  1. Love those Mason Jars, brings back fond memories of Grandma's basement with jars and jars of Dill Pickles, Sweet Pickles, Corn Relish Tomato Juice.....you get the picture.


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