Zucchini Pickles Recipe

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Zucchini Pickles
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  1. Thinly slice zucchini.
  2. Quarter onions and thinly slice.
  3. In large bowl, add enough water to cover zucchini and onions.
  4. Stir in pickling salt.
  5. Cover with ice for crisper vegetables.
  6. Let stand at room temperature for 2 hours.
  7. Drain, rinse and drain thoroughly.
  8. In large pot combine the vinegar, sugar, mustard seed, celery seed, celery salt and tumeric.
  9. Let stand 2 hours.
  10. Bring to boil.
  11. Reduce heat; simmer uncovered for 5 minutes.
  12. Pack vegetables and liquid into clean, hot pint jars.
  13. Wipe rims. Tighten lids.
  14. Process in boiling water bath 15 minutes (start timing when water boils). Makes 6 pints.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 196.77 Kcal (824 kJ)
Calories from fat 1.62 Kcal
% Daily Value*
Total Fat 0.18g 0%
Sodium 2366.53mg 99%
Potassium 642.88mg 14%
Total Carbs 43.82g 15%
Sugars 36.39g 146%
Dietary Fiber 2.75g 11%
Protein 4.29g 9%
Vitamin C 43.9mg 73%
Iron 1.3mg 7%
Calcium 50.8mg 5%
Amount Per 100 g
Calories 68.16 Kcal (285 kJ)
Calories from fat 0.56 Kcal
% Daily Value*
Total Fat 0.06g 0%
Sodium 819.75mg 99%
Potassium 222.69mg 14%
Total Carbs 15.18g 15%
Sugars 12.61g 146%
Dietary Fiber 0.95g 11%
Protein 1.49g 9%
Vitamin C 15.2mg 73%
Iron 0.5mg 7%
Calcium 17.6mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.4
  • 5

Good Points

  • fat free,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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