Zucchini Pickles


This summer my zucchini crop has been nothing short of incredible.  For almost four months I have continually harvested everything from slender baby zucchinis right through to long, heavy monsters that have been hiding beneath the furry leaves, silently growing at an alarming rate.

Since recent rain the enormous bushes have had a growth spurt and are now up and over the garden fence.

My family has enjoyed zucchini muffins, slice and chocolate cake.  I have grated it onto pizza, roasted whole baby zucchinis and fried slices in a little olive with garlic and fresh herbs.  My children, Annabelle and George have eaten zucchini flowers in scrambled eggs which made an interesting and colourful dinner.

These pickles are a tasty addition to a roast lamb sandwich or on a savory biscuit with some yummy cheese and a sprinkling of salt and pepper.

My friend over at tea with hazel has recently posted some wonderful zucchini recipes if you also have a zucchini abundance at your place!

Zucchini Pickle
  • 1 kg zucchini
  • 2 medium onions
  • 1/4 cup salt
  • 2 1/4 cups white vinegar
  • 1 cup sugar
  • 2 teaspoons mustard seeds
  • 1 teaspoon turmeric
  • 1/2 teaspoon dry mustard
  1. Wash zucchini, trim ends and slice very thinly. Peel and quarter the onions lengthways and separate into layers. Combine zucchini, onions and salt with enough water to cover in a large bowl; stir well. Stand for 1 hour then drain.
  2. Combine remaining ingredients in large saucepan or boiler. Bring to the boil, stirring until sugar has dissolved, pour hot vinegar mixture over zucchini mixture and stand 1 hour.
  3. Transfer zucchini and vinegar mixture to the large saucepan. Bring to the boil and simmer for 3 minutes.
  4. Spoon into warm, sterilised jars ensuring zucchini is covered with cooking liquid. Seal. When cold, label and store in a cool, dry place. Refrigerate after opening.


  1. Reply


    March 11, 2012

    I've been wanting to make pickled anything for yonks, this looks simple enough for me to tackle!

  2. Reply


    March 12, 2012

    hi jane..your pickles look a great way to have zucchini throughout the winter..delicious on a hamburger or sandwich..and thank you so much for the link..jane

  3. Reply


    March 13, 2012

    Pickle and cheese on a savoury biscuit equals heaven. Thanks Jane for sharing the recipe and also for your thoughtful comment:)

  4. Reply

    Jane S

    March 13, 2012

    Thanks for calling in ladies 🙂

  5. Reply


    March 14, 2012

    I have a good feeling that i may be making these as I have soed a number of courgette seeds yesterday.

  6. Reply

    sara - Belly Rumbles

    March 15, 2012

    I love pickles but have never thought of pickled zucchini. I do love zucchini, and will be trying this one out. Thanks for sharing.

  7. Reply


    March 18, 2012

    One of these days, we'll grow enough zucchinis to play with. We just can't seem to do it! Great recipe, Jane! 🙂

  8. Reply

    Bizzy Lizzy's Good Things

    March 25, 2012

    Jane, you and the lovely Miss Piggy must get together for a pickling afternoon soon! Lovely post, as always xoxox


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