Pickled Zucchini
Ingredients
- 2 pounds zucchini – sliced into 0.25-inch rounds (~5 medium zucchinis)
- 1 large yellow onion – thinly sliced
- 2 tablespoons kosher salt – for sweating
- 2 1/2 cups apple cider vinegar (5% acidity)
- 1/2 cups water
- 1 1/2 cups granulated sugar
- 2 teaspoons pickling salt
- 2 teaspoons mustard seeds
- 1 teaspoons celery seeds
- 1/2 teaspoons ground turmeric
- 1 teaspoons black peppercorns
- 4 cloves garlic cloves – thinly sliced
Instructions
1. Trim the ends of the zucchini and slice into 0.25-inch rounds; thinly slice the onion.
2. Toss the slices with kosher salt in a large nonreactive bowl to coat evenly; let stand 1 hour to draw out moisture, stirring once. Rinse well under cold water and drain thoroughly; spin or pat dry.
3. Combine apple cider vinegar (5% acidity), water, granulated sugar, pickling salt, mustard seeds, celery seeds, ground turmeric, black peppercorns, and garlic in a saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar, then reduce heat and simmer 2 minutes until very fragrant.
4. Pack the drained vegetables tightly into two clean 1-quart jars, leaving 0.5-inch headspace. Divide the hot spices between the jars and ladle in hot brine to cover, tapping the jars to release air bubbles; top up so everything is submerged.
5. Wipe rims and apply lids. Cool at room temperature until just warm, 30–45 minutes, then refrigerate at least 24 hours before serving; keep refrigerated and use within 1 month.
Pickled Zucchini is a tangy-sweet preserve that turns tender summer squash into crisp, spice-perfumed slices. The texture is snappy from a brief salt-draw and hot brine, while the flavor balances apple-cider acidity, gentle warmth from mustard and celery seed, and a sunny hint of turmeric. It’s versatile on sandwiches, burgers, cheese boards, or as a bright counterpoint to rich, grilled, or fried foods.
Home cooks prize this pickle for its way of capturing peak-season zucchini in a jar. The style evolved alongside American bread-and-butter pickles, swapping cucumbers for abundant garden zucchini while keeping the familiar spice profile and soft sweetness. While many cultures pickle squash, the refrigerator-batch, jarred approach popularized in North American canning traditions made zucchini pickles a late-summer staple in farm kitchens and community cookbooks.