Sustainability made simple

Crunchy Pickled Zucchini Recipe

pickled zucchini recipe
Foto: Utopia / Annie Granger

Zucchini plants produce a lot of fruit, generally more than any one person can eat. Don't let them go to waste, try preserving them with our pickled zucchini recipe instead.

Come harvest season, the slightly overbearing nature of the zucchini plant is well-known to anyone who enjoys growing their own produce at home. However, the sheer volume of fruit this plant produces towards the end of the summer can quickly become overwhelming, and there is only so much one family can eat. Instead of panicking or trying to palm off your overabundance onto everyone around you before they’re past their best, consider preserving the flavors of summer by pickling your zucchinis

An intriguing alternative to traditional dill pickles, this recipe is super quick and easy. In fact, all you really need to do after throwing all the ingredients together is to let it stand. It can also be easily modified to suit your tastes too, so feel free to experiment with different herb and spice combinations. You may be skeptical, but the results will certainly make you a fan of pickled zucchini.

Pickled Zucchini Recipe

TIP: Use a peeler to get your zucchini fine and even for this pickled zucchini recipe.
TIP: Use a peeler to get your zucchini fine and even for this pickled zucchini recipe.
(Foto: CC0 / Pixabay / Waldrebell)

Makes about four 250ml jars.


  • 1 medium-large zucchini
  • 2 small shallots, finely chopped
  • 1 tbsp salt flakes
  • 1 cup vinegar
  • ⅓ cup sugar
  • ½ tsp mustard powder
  • ½ tsp mustard seeds
  • ½ tsp celery seeds
  • pinch of chili
  • ½ tsp ground turmeric


  1. Thinly slice the zucchinis and place in a sieve over a bowl with the shallots and sprinkle over the salt. Cover with ice and let stand for 1-2 hours in the fridge, then drain well. This helps make the pickled zucchini crunchier and can be skipped.
  2. Meanwhile, put remaining pickling ingredients into a pan and gently heat for a few minutes until the sugar is dissolved. Set aside.
  3. Pack the zucchini and shallots into sterilized jars and pour the liquid over.
  4. Seal and leave in the fridge for a few days before opening. Once open, keep in the fridge and use within two months.

Got into pickling? Check out our other guides:

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