Zucchini Pickles

8 1443 245
Ingredients Minutes Calories
Prep Cook Servings
24 h 3 min 4
Zucchini Pickles
Health Highlights


454 gm Zucchini
1 small Yellow onion
2 1/4 tbsp Kosher salt
2 cup Apple cider vinegar
1 cup Granulated sugar
1 1/2 tsp Mustard powder
1 1/2 tsp Mustard seeds
1 tsp Turmeric, ground


Wash and trim the zucchini, then slice them lengthwise into 1/16-inch-thick slices on a mandoline. (You could slice them crosswise, too, but Zuni's are lengthwise.)

Slice the onion very thinly as well.

Combine the zucchini and onions in a large but shallow non-reactive bowl or casserole dish, add the salt, and toss to distribute. Add a few ice cubes and cold water to cover, then stir to dissolve the salt.

After about 1 hour, taste and feel a piece of zucchini—it should be slightly softened. Drain and pat dry. Meanwhile, combine the vinegar, sugar, dry mustard, mustard seeds, and turmeric in a small saucepan and simmer for 3 minutes. Set aside until just warm to the touch. If the brine is too hot, it will cook the vegetables and make the pickles soft instead of crisp.

Transfer the zucchini and onion pieces to three two-cup canning vessels (or the equivalent) and pour over the cooled brine. Seal tightly and refrigerate for at least a day before serving to allow the flavours to mellow and permeate the zucchini. They'll last for a week in the fridge.

Nutrition Facts

Per Portion

Calories 245
Calories from fat 12.6
Calories from saturated fat 1.4
Total Fat 1.4 g
Saturated Fat 0.2 g
Trans Fat 0
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.5 g
Cholesterol 0
Sodium 4027 mg
Potassium 694 mg
Total Carbohydrate 55 g
Dietary Fiber 1.9 g
Sugars 53 g
Protein 3.7 g

Dietary servings

Per Portion

Vegetables 1.9

Energy sources


Meal Type(s)