Pickled Zucchini

Lisa 'Gayle' Goff


The last of my relish tray for my cocktail/appitizer submission to my Ninja challenge

not my picture.....just a borrowed sample

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★★★★★ 1 vote
24 Hr
15 Min


2 lb
zucchini, sliced
2 medium
onions, quartered and sliced
celery stalks, sliced
2 1/4 c
white wine vinegar
2 1/4 c
apple cider vinegar
1/2 c
pickling salt
3/4 c
1 1/2 c
6 sprig(s)
fresh dill
6 clove
black peppercorns, whole
3 Tbsp
mustard seeds
1 1/2 tsp
celery seeds
6 pt
canning jars


1place zucchini, onion and celery in a large bowl, pour salt over veggetables then fill with cold water to cover, refrigerate for 2 hours then drain and rinse

2prepare jars, lids and water bath

3place vinegar, sugar and water in a large non reactive pot, bring to a boil turn off heat, add vegetables and let stand a few minutes

4while that is setting place in each jar a sprig of dill, a clove of garlic, 6 peppercorns, 1/2 t mustard seeds, 1/4 tsp celery seeds then with a slotted spoon fill jars with vegetables packing as you go, ladle in the liquid leaving 1/2 inch head space, wipe rims and put the lids on, process in water bath for 15 minutes. Cool 24 hours (check lids to be sure they sealed and reprocess or refrigerate any that have not sealed.

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