Pickled Zucchini Spears
Print Recipe

Pickled Zucchini Spears

Prep Time1 hr
Total Time1 d
Servings: 2 jars


  • 2 pounds zucchini
  • 1 small white or yellow onion
  • 2 ½ tablespoons kosher salt
  • 4 cloves garlic sliced
  • A few sprigs of dill
  • 1 teaspoon dried mustard
  • ½ teaspoon turmeric
  • 2 cups cider vinegar
  • ¼ cup sugar


  • Slice the zucchini into spears about ½ inch wide. Slice the onion, and place both in a glass or ceramic bowl. Sprinkle with the salt and add enough water to cover. Add a handful of ice cubes and let sit for 1 hour.
  • Meanwhile, make the brining liquid. Bring the vinegar, sugar, mustard powder and turmeric to a simmer in a small saucepan. Cook for 2-3 minutes until the sugar is dissolved. Let cool while the zucchini and onions finish soaking.
  • Drain the zucchini and onions and place in 2 glass jars with the dill and sliced garlic. Pour the liquid into each jar. If it does not cover the vegetables, top off with a little water.
  • Place the jars in the refrigerator and let it sit for a day for maximum flavor. Zucchini pickles will keep for 1 week refrigerated.