Print Recipe

Zucchini Pickles

You can also use other summer squash in this recipe.


  • 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

Recipe Goldmine

Like Us on Facebook



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.