Pickled Zucchini (Squash)
Tangy and sweet pickled zucchini with onions, infused with turmeric and celery salt, perfect as a condiment or snack for those who enjoy bold flavors.
Ingredients
Instructions
- Combine the white vinegar, sugar, salt, celery salt, and ground turmeric in a saucepan, bring to a boil, and pour over the sliced zucchini and onions.
- Let stand for 1 hour, stirring occasionally.
- In the saucepan, bring the mixture to a boil and cook for 3 minutes.
- Continue to simmer while transferring the mixture into sterilized jars.
- As each jar is filled, clamp the lid at once.
Tips & Substitutions
For extra flavor, consider adding crushed garlic or red pepper flakes to the pickling mixture. If you want a sweeter profile, increase the sugar slightly. You can substitute apple cider vinegar for white vinegar for a different tang. Make sure to use fresh, firm zucchini for the best texture and avoid overcooking during the boiling step to maintain crunchiness.
Serving Suggestions
These pickled zucchinis are a delightful addition to charcuterie boards or can be served alongside grilled meats. They pair wonderfully with broiled venison, adding a tangy contrast. You can also use them as a topping for burgers or as a crunchy side with your favorite vegan recipes for added flavor and texture.
Storage & Reheating
Store the pickled zucchini in a cool, dark place for up to one year. Once opened, keep the jars in the refrigerator and consume within a month. To enjoy them again, serve straight from the jar or add them to sandwiches or salads without needing to reheat.
Nutrition & Diet Analysis (per serving)
Each serving of Pickled Zucchini (Squash) contains roughly 177 calories, with 5g protein, 42g carbohydrates, and 1g fat. It is an excellent source of vitamin C (65% of the Daily Value), dietary fiber (36% of the Daily Value), and iron (24% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 1984mg per serving (86% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How long do the pickled zucchinis last?
Properly sealed jars of pickled zucchini can last up to one year in a cool, dark place. Once opened, store them in the refrigerator where they can last for about a month. Always check for signs of spoilage before consuming.
Can I use other vegetables in this recipe?
Yes! This pickling method works well for other vegetables such as cucumbers, carrots, or bell peppers. Just ensure they are cut into similar sizes to ensure even pickling. Adjust the pickling time based on the vegetable used.
What can I do with leftover pickling liquid?
Don't discard the leftover pickling liquid! It can be used as a marinade for meats or a base for salad dressings. You can even use it to pickle other vegetables, extending its use and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).