Zucchini Cucumber Recipe | Cooking with Nana Ling

A delicious alternative to conventional pickles. Use them on sandwiches, burgers and grazing platters.

Zucchini cucumbers in a jar

Crispy, flavorful and full of flavor, these zucchini pickles are an appetizing alternative to traditional cucumber pickles.

Make the most of your harvest during zucchini season and enjoy them on platters, burgers, sandwiches or as a snack!

Zucchini cucumbers in a jar.

Zucchini cucumber recipe

While courgettes are available year-round in Australia, Summer is when zucchini are in season and at their best (and cheapest).

Zucchini is such a nutritious and versatile vegetable and I love using it in my cooking.

Zucchini Slice and Chocolate Zucchini Muffins are two of my favorite recipes.

And now this – zucchini pickles.

This is a two step recipe with a minimum of 3 hour rest time between each step.

How to Make Zucchini Pickles: Step 1

For the first step you need:

Quantities of ingredients can be found in the recipe card at the end of this post. Multiply the amounts depending on how many jars of pickles you want and how many zucchini you have available.

zucchini and onions.

Wash and dry the courgettes before slicing them into thin slices. You can use a food processor, mandoline slicer, cheese slicer, or knife.

Next, peel and halve the onion. Cut fine.

Place the zucchini and onion slices in a baking tray and sprinkle with salt.

Cover with a clean tea towel and let rest for 3 hours.

Prepare Zucchini Pickles: Step 2

In the next step, the pickling solution is prepared. For this you need:

  • Sugar
  • white wine vinegar
  • mustard seeds
  • dry saffron root
  • black peppercorns.

Quantities of ingredients can be found in the recipe card at the end of this post.

Ingredients for zucchini pickles

Place these ingredients in a medium saucepan and bring to a boil. Simmer for 5 minutes.

Rinse zucchini and onion with water and drain. Pour into the pot and bring to the boil again.

Let simmer for another 5 minutes

Pour the mixture into a warm sterilized jar (you can warm it in a warm water bath) and immediately close it with the lid.

Enjoy zucchini pickles

  • Store cucumbers in the refrigerator (unless you follow the bottling and shelf life manufacturing guidelines – please do your own research).
  • Pickles are ready to eat after a few days
  • Cucumbers should last a few months in the refrigerator but please use your own judgment

Want more pickle recipes?

You might also like Green Tomato Pickles, Bread and Butter Pickles (Cucumber Pickles), or Choko Pickles.

Here you will find my entire collection of spices, jams and preserves.

Zucchini cucumbers in a jar
  • 500 grams zucchini (1 large zucchini or 2 small)
  • 1 Middle Onion (or 2 small onions)
  • 1 tablespoon Salt
  • 1/2 Cup Sugar
  • 2/3 Cup white wine vinegar
  • 1 tablespoon mustard seeds
  • 1 teaspoon dry saffron root
  • 1/2 teaspoon black peppercorns
  • Wash and dry zucchini. Cut fine.

  • Peel and halve the onion. Cut fine.

  • Place zucchini and onion in a baking sheet and sprinkle with salt. Cover with a clean tea towel and let rest for 3 hours.

  • Place remaining ingredients in a medium saucepan and bring to a boil. Simmer for 5 minutes.

  • Rinse zucchini and onion with water and drain. Pour into the pot and bring to the boil again. Simmer for another 5 minutes

  • Pour the mixture into a warm sterilized jar and immediately cover with the lid.

Calories: 613kcal | Carbohydrates: 132G | Protein: 11G | Fat: 6G | Saturated Fatty Acids: 1G | Polyunsaturated fat: 2G | Monounsaturated fatty acids: 3G | Sodium: 7037mg | Potassium: 1692mg | Fiber: 9G | Sugar: 118G | Vitamin A: 1018ie | Vitamin C: 100mg | Calcium: 163mg | Iron: 5mg

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