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Pickled zucchini

Pickled zucchini

Pickled zucchini

Zucchini season is abundant, to say the least, and all this bounty sometimes leaves us wondering what to do with all these affordable, versatile veggies. The good news is the possibilities are endless! These flash pickles can be used to enhance your sandwiches, charcuterie platters, and all sorts of goodies. More power to the zucchini!

Preparation 5 min
Cooking time 10 min
Portions 4-6

Refrigeration: 24 hours minimum



  1. Divide the zucchini rounds, dill, bay leaves, peppercorn, turmeric, and chili flakes between 2 large Mason jars (500 ml each).
  2. In a medium-sized saucepan, add the water, white wine vinegar condiment, and salt. Bring the mixture to a boil over medium-high heat. Once boiling, carefully divide and pour the liquid between the 2 jars, leaving a ¼-inch space at the top.
  3. Tightly secure the lids and let the jars cool on the counter for 30 minutes to 1 hour.
  4. Refrigerate the jars overnight. The pickled zucchini can be kept in the refrigerator for 4 to 6 weeks. Try them in our zucchini, chickpea and burrata salad.