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Canning Pickled Zucchini

Create honey-sweetened, pickled zucchini for winter eating
Course Appetizer
Cuisine American
Servings 7 Pint Jars


  • 20 C small, sliced zucchini
  • 3/4 C canning salt
  • cold water to cover slices
  • 5 C vinegar
  • 1-1.5 C honey or sugar
  • 1 Tablespoon turmeric powder
  • 4 Tablespoons mustard seed (optional)
  • onion (optional) add a few slices to each jar
  • garlic (optional) add 4-6 slices per jar


  • Harvest zucchinis no larger than 2 inches in a diameter. Rinse clean.
  • Slice into approximately 1/4 inch rings.
  • Measure until you have 20 C of zucchini slices.
  • Measure out 3/4 C salt.
  • In a large bowl, put down a layer of zucchini, then a layer of salt, and so on.
  • Add ice cold water, enough to cover zucchini. Let it sit for 2 hours.
  • When there's about 30 minutes left, measure vinegar, honey, turmeric and mustard seed into a large pot. No salt required! Boil for 10 minutes.
  • Clean 7 pint (500 ml) jars and prepare the canner and lids.
  • Dump zucchini slices into a colander and rinse to remove salt.
  • Fill jars, putting down any onion or garlic slices, first. Leave 1 inch headspace as you finish each jar.
  • Top with hot brine, leaving 3/4 inch headspace. Wipe rims, add hots lids and canning bands.
  • Process in a boil waterbath canner according to altitude.
  • Under 1,000 ft in elevation: 10 minutes
  • Above 1,000 ft in elevation: 15 minutes
  • After processing, remove jars from the canner and cool for 12 hours.
  • Check seals and store the good ones away. Refrigerate anything with a broken seal.
Keyword canned zucchini, pickled zucchini, zucchini