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The Best Zucchini Pickle Recipe - AKA - Sara's Fav

Serves lots!


  • 2 kgs of zucchini, thinly sliced

  • ½ kilo onions, quartered and thinly sliced

  • ¼ cup salt

  • 2 cups white sugar

  • 2 cups apple cider vinegar

  • 3-4 teaspoons of pickling spice - you can get this from woolies in the spice section

  • 1 teaspoon ground turmeric - or fresh tumeric if you can get your hands on some.


  1. Place zucchini and onions into a large bowl and cover with water. Add salt and stir until dissolved. Let vegetables soak for at least 2 hours (sometimes I leave for us to 24), then drain and transfer to a large pot.

  2. Bring sugar, vinegar, pickling spice and tumeric to a boil in a saucepan. Pour mixture over drained zucchini and onions; let stand for at least 2 more hours.

  3. Place the pot with the vegetables, spices, and pickling liquid onto the stove and bring to a boil. Boil for 3 minutes.

  4. Pack vegetables into hot, sterilised jars, filling to within a cm of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

  5. If you want to keep these for an extended period, more then 2 months, you should get a large stock pot, put a face cloth on the bottom, put the jars in, fill with hot water (as hot as the jars) and bring to the boil and boil for 10 mins. Make sure the jars are not touching. Leave in the water until they have cooled. This will seal them and will keep them longer. However, once your friends try these, they will go very quickly.

  6. Leave for 24 hours before eating.

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