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Pickled Zucchini Recipe


During squash season I end up with way more squash than I can use. One way I found to help preserve it for later is through my pickled zucchini recipe. I add some turmeric for extra flavor along with a few more spices.

Note: Turmeric LOVES to stain anything it comes in contact with. I'd recommend using an older pot and spoon to heat the pickling liquid. Even if you wash them right afterwards they will probably still pick up a yellow tint.

Pickled Zucchini Recipe

How to can pickles

Pickled Zucchini Ingredients

2 cups water
2 cups cider vinegar
1 cup sugar
1 teaspoon kosher salt
2 teaspoons mustard seeds
1 teaspoon coriander
1 teaspoon celery seed
3/4 teaspoon turmeric
1 sweet onion, thinly sliced
4 medium zucchini, sliced 1/4" thick

Pickled Zucchini Instructions

Clean your jars well.

Combine all the ingredients except for the zucchini and onions in a pot and bring to a boil.

Fill jars with the zucchini and onions then spoon or pour the liquid into your jars, leaving 1/2 inch at the top and making sure the zucchini are completely submerged. Some people prefer to strain out the spices, other people like to leave them in the jars.

Be sure to remove all air from the jars. Tapping the side of the jars can help, as can using chopsticks or other long, thin objects to release and air bubbles.

Wipe the tops of the jars and apply the lids and rings.

Once the jars are cool place them in the refrigerator, they will last for up to 6 weeks.

The pickled zucchini are ready for eating right away but the flavor will continue to develop the longer they are in the liquid.



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