Zucchini Pickle

Originally published in Foodstuffs Hot Off the Griddle, August 1993.


  • 16 medium unpeeled zucchini, diced
  • 8 large onions, diced
  • 6 large celery stalks, diced
  • 1 cup pickling salt
  • 6 cups granulated sugar
  • 6 cups cider vinegar
  • 1 1/2 tsp each celery seed, mustard seed, and turmeric


  1. Place vegetables in a large glass bowl.
  2. Sprinkle with salt, cover with a clean tea towel and let stand overnight.
  3. In the morning, drain vegetables in a colander and rinse under cold water to remove loose salt.
  4. Combine remaining ingredients in a large pot, bring to a boil and simmer about 3 minutes.
  5. Add drained vegetables, remove from heat and allow mixture to stand for 2 hours.
  6. Bring to the boil again, reduce heat and simmer 5 minutes.
  7. Spoon into sterilized jars while hot, then seal.

Yield: 16 – 6 oz. jars.

Posted on September 9, 2015 and filed under preserves.