Zucchini Pickles
Transform your garden bounty into a tangy, crisp delight with these homemade zucchini pickles! This quick and easy recipe combines thinly sliced zucchini and onions with a perfectly balanced brine of white vinegar, apple cider vinegar, and a touch of sweetness from granulated sugar. Infused with bold mustard and dill seeds, a hint of turmeric, and a kick from red pepper flakes, these pickles are both visually stunning and packed with flavor. Ready in just over 24 hours, they're the perfect addition to sandwiches, burgers, or charcuterie boards. Simple to prepare and naturally gluten-free, these zucchini pickles are a must-try recipe for pickle enthusiasts and home canning beginners alike!
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Recipe Information
Ingredients
- 4 cups (sliced into 1/4-inch rounds) Zucchini
- 1 medium (thinly sliced) Yellow onion
- 1 tablespoon Kosher salt
- 1 cup White vinegar
- 1 cup Apple cider vinegar
- 0.75 cup Granulated sugar
- 1 tablespoon Mustard seeds
- 1 teaspoon Dill seeds
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Red pepper flakes
- 2 sprigs Fresh dill
Instructions
Wash the zucchini thoroughly and slice it into 1/4-inch rounds. Thinly slice the yellow onion.
In a large bowl, toss the zucchini slices and onion with the kosher salt. Set aside for 1 hour to allow moisture to draw out.
After 1 hour, rinse the vegetables thoroughly under cold water to remove excess salt. Drain well and set aside.
In a medium saucepan over medium heat, combine the white vinegar, apple cider vinegar, granulated sugar, mustard seeds, dill seeds, turmeric powder, and red pepper flakes. Stir until the sugar is fully dissolved, then bring the mixture to a simmer. Remove from heat.
In clean, sterilized jars, layer the zucchini and onion slices. Add a sprig of fresh dill to each jar for added flavor.
Pour the warm pickling brine over the vegetables, ensuring they are fully submerged. Leave about 1/2 inch of headspace at the top of the jars.
Seal the jars with lids and allow them to cool to room temperature before transferring to the refrigerator.
Let the pickles sit in the refrigerator for at least 24 hours before enjoying to develop their full flavor. They will last up to 2 weeks when stored properly in the refrigerator.
Nutrition Facts
Calories |
415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.6 g | 3% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 915 mg | 40% | |
| Total Carbohydrate | 92.2 g | 34% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 83.0 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 973 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
