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Zucchini Pickles

You can also use other summer squash in this recipe.

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  • 2 medium onions, thinly sliced
  • 2 red or green bell peppers, skinned and seeded
  • 2 quarts crosscut zucchini (1/2-inch thick slices)
  • 1/4 cup salt
  • 2 1/2 cups white or cider vinegar
  • 2 cups granulated sugar
  • 1 teaspoon dry mustard
  • 1 teaspoon turmeric
  • 2 teaspoons celery seed
  • 1 cinnamon stick, broken up


  1. Cut onion slices in half.
  2. Cut peppers into 1/4 x 1 1/2-inch strips.
  3. Combine zucchini, onions and peppers and sprinkle with salt; cover with water and let stand 2 hours.
  4. Drain vegetables; rinse with cold water; drain thoroughly.
  5. Combine vinegar, sugar and remaining ingredients in a large pot. Bring to a boil; reduce heat and simmer 10 minutes.
  6. Add vegetables and return to boil.
  7. Remove from heat immediately.
  8. Quickly ladle vegetables and liquid into clean, hot jars, leaving 1/2-inch headspace; seal.
  9. Process in boiling water bath for 10 minutes.

Yield: 4 pints