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


★★★★★ 1 vote

24 Hr
15 Min


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  • 2 lb
    zucchini, sliced
  • 2 medium
    onions, quartered and sliced
  • 2
    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
  • 36
    black peppercorns, whole
  • 3 Tbsp
    mustard seeds
  • 1 1/2 tsp
    celery seeds
  • 6 pt
    canning jars

How to Make Pickled Zucchini


  1. place 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
  2. prepare jars, lids and water bath
  3. place 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
  4. while 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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About Pickled Zucchini

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