LuAnn's Family Favorites Recipes

Mother's Zucchini Pickles

Yes, MY mother's! A portion of the never-ending zucchini harvest each summer was devoted to these pickles, which she served with company dinners throughout the year.

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  • Sterilized pint canning jars


Zucchini-onion mixture

  • 2 pounds small zucchini squash, rinsed, stem-end trimmed
  • 2 small onions
  • 1/4 cup salt
  • Water

Pickling solution

  • 2 cups white vinegar
  • 2 cups white sugar
  • 1 teaspoon celery seed
  • 1 teaspoon turmeric
  • 1 teaspoon dry mustard


  1. Thinly slice prepared zucchini and onions, placing in a bowl. Sprinkle with salt, then stir lightly to combine. Add just enough water to cover, then let stand for 2 hours.
  2. Meanwhile, in a medium saucepan, bring the remaining ingredients to a boil, stirring until the sugar is dissolved. Remove the pickling solution from the stove; let stand in saucepan to cool.
  3. When the vegetables have soaked for two hours, drain the salted water, then add the zucchini and onions to the cooled pickling solution in the saucepan; let stand for two more hours.
  4. After standing for two hours, return the saucepan to the stove, then bring to a boil over high heat; reduce the heat to medium and continue boiling for 5 minutes.
  5. While still hot, quickly divide the pickled mixture and pickling solution evenly between the sterilized jars. Top with lids and rings, then allow to stand, undisturbed, until the jars are sealed.


Vintage recipe from my mother, Effie R; written and shared by LuAnn B., a.k.a. "Tofu Queen."

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