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Incredibly Delicious Zucchini Pickle Recipe: A Crisp, Tangy Twist You’ll Love All Year Round! 🥒✨
If your garden is overflowing with zucchini or you’re just looking for a fun way to preserve this versatile vegetable, this zucchini pickle recipe is the answer. Crisp, tangy, slightly sweet, and full of flavor, these homemade zucchini pickles are an irresistible twist on the classic cucumber variety.
Perfect for sandwiches, burgers, cheese boards, or straight from the jar, these pickles are surprisingly easy to make—and they store well for months in the fridge or pantry. Whether you’re new to pickling or a seasoned pro, this recipe is a guaranteed hit!
🥒 Why Zucchini Pickles?
Zucchini tends to have a mild flavor and soft texture, which means it soaks up the pickling brine like a sponge—taking on a wonderful tangy-sweet profile with just the right crunch. Plus:
- It’s a great way to use up extra zucchini
- You don’t need any special canning equipment
- They’re ready to eat in just 24 hours
- Perfect for gifting or snacking
📝 Ingredients
Yields about 2–3 pint jars
- 3 medium zucchinis, thinly sliced (about 1/8 inch thick)
- 1 small onion, thinly sliced
- 2 tablespoons salt (non-iodized, like kosher or pickling salt)
- 1 cup white vinegar
- ½ cup apple cider vinegar (for extra depth)
- ¾ cup granulated sugar
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- ½ teaspoon turmeric (for color and flavor)
- ½ teaspoon chili flakes (optional, for a little heat)
- Fresh dill sprigs (optional, for a dill-style twist)
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