Zucchini Pickles are a refreshing snack and condiment you’ll reach for all summer!
A friend recently shared that they enjoyed zucchini pickles at Zuni Cafe, a popular eatery in San Francisco, California. I thought, “What is this NEW zucchini pickle thing?” I consider myself a foodie, and since I love classic (aka cucumber) pickles, zucchini pickles had to be new since I’d never heard of them. Turns out they’ve been around for a while. For one, that cafe in San Fran is iconic and opened back in 1979. But even before that, zucchini pickles appeared in The Joy of Cooking, a classic cookbook for the ages.
Since zucchinis have a subtle taste, they absorb the flavors in the brine nicely. You’ll have the classic bite of vinegar, salt, and sugar, with hints of bitterness and earthiness from the mustard and turmeric. Trust me—you’ll be snacking on these more than you think.
Here at FFF, we’ve got a few things like Pickled Asparagus, Pickled Red Onions, and Pickled Eggs, but so far, zucchini pickles are my favorite. I love cooking, especially for others, but pickling, although easy, seems to really impress people. This recipe requires a bit of patience, but other than that, it is quick and easy.
Are Zucchini Pickles Healthy?
Yes! Zucchinis are light and filled with vital nutrients. When fermented, they are rich in probiotics. Turmeric contains curcumin, an antioxidant, and anti-inflammatory. These delicious little guys are gluten-free, vegan, and low in calories. To make them Whole30, paleo, and keto-friendly, you’ll want to omit the sugar.
How to slice perfect zucchini pickles
This recipe calls for thinly sliced zucchini. This is easier said than done. If you have a mandoline, a flat kitchen tool with a sharp blade for precision slicing, that is the way to go. BE SURE TO WATCH YOUR FINGERS! I got rid of my first mandoline because I cut my fingers, but also because when you live in Manhattan, you only have room for so many kitchen gadgets. Anyway, there are other options. A sharp paring knife is the obvious choice. You can also use a vegetable peeler and slice your zucchini longways. If you have a box grater, you’ll notice a slicing side that you likely never use. Finally, if there is a slicing blade with your food processor, you can slice thin zucchini in seconds. Who knew, right?
INGREDIENTS
- 1 pound zucchini, thinly sliced
- 1 medium onion, thinly sliced
- 2 tablespoons kosher salt
- 1 cup apple cider vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- 1/2 teaspoon turmeric
INSTRUCTIONS
Prepare
Salt zucchini and onion; rinse.
Boil
Combine pickling ingredients; add vegetables.
Jar
Fill jars with pickles and liquid; refrigerate.
Devour!
FAQs & Tips
Prepare your zucchini pickles at least 24 hours before and store them in the fridge for the perfect flavor. Be sure to use a clean jar that can be sealed tightly. These can be enjoyed for a few weeks.
While turmeric helps give these pickles this pretty color and helps keep them fresh, it can certainly be omitted. Feel free to leave it out altogether or replace it with something that suits you. Try dill or dill seed, ginger, or honey.
To keep them crisp, salt the zucchini and allow them to sit before you add them to the other ingredients. This will draw out the moisture.
Serving Suggestions
These zucchini pickles are great for snacking but even better as toppings. I love them on a sandwiches, like this delicious Avocado Burger, but they really add a layer of zing to this Brisket Sandwich or Turkey Burger. Zucchini pickles can also dress up salads and bowls. Try them on our Southwest Quinoa Salad or this colorful Thai Mango Avocado Salad. I have also served them with a crudités platter and charcuterie boards and friends loved that.
Zucchini Pickles
Ingredients
- 1 pound zucchini thinly sliced
- 1 medium onion thinly sliced
- 2 tablespoons kosher salt
- 1 cup apple cider vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- 1/2 teaspoon turmeric
Instructions
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Combine zucchini and onion in a bowl; sprinkle with salt and cover with cold water. Let sit for 2 hours then drain and rinse thoroughly.
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In a saucepan, combine vinegar, water, sugar, mustard seeds, celery seeds, and turmeric. Bring to a boil.
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Add the drained zucchini and onion to the boiling mixture. Simmer for 3 minutes.
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Transfer the pickles to jars, cover with the pickling liquid, and seal. Cool to room temperature, then refrigerate.
Nutrition
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