Zucchini Pickles

These zesty pickles are so easy to make; you’ll welcome an overabundance of zucchini in the garden.


  • 14 cups (3500 ml) prepared zucchini, about 4 1/2 lb (2 kg)
  • 1/2 cup (125 ml) pickling salt
  • 6 cups (1500 ml) white vinegar
  • 4 cups (1000 ml) granulated sugar
  • 4 tsp (20 ml) mustard seed
  • 2 tsp (10 ml) celery seed
  • 2 tsp (10 ml) ground turmeric


  • Wash zucchini; do not peel. Slice into 1/4 inch (0.5 cm) diagonal slices. Layer zucchini slices and salt in a glass or stainless steel container; cover with cold water and let stand 2 hours. Drain liquid from zucchini. Place zucchini in a colander and rinse thoroughly with cold running water. Drain well and pat dry.
  • Combine vinegar, sugar, mustard, celery seeds and turmeric in a large stainless steel saucepan. Bring to a boil; boil gently 5 minutes. Remove from heat; stir in zucchini and let stand 1 hour.
  • Place 6 clean 500 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.
  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.
  • Bring zucchini mixture to a boil; boil gently 5 minutes.
  • Pack zucchini into a hot jar to within 3/4 inch (2 cm) of top of jar. Add hot liquid to cover zucchini to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more zucchini and hot liquid. Wipe jar rim removing any food residue. Centre hot sealing discs on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining zucchini and hot liquid.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.