• Sweet Zucchini Pickles

    1 vote
    Sweet Zucchini Pickles
    Prep: 25 min Cook: 10 min Servings: 24
    by Salad Foodie
    406 recipes
    Too many zucchini - what to do? A recipe by Chuck Allen (Palm Springs) caught my eye. Expectations are high from this retired chef, so he takes this recipe as a hostess gift. It is as colorful as it is delicious and lasts about 6 weeks refrigerated. The only thing I added was small cauliflowerettes. What an attractive conversation starter this makes in a perky presentation jar!


    • 4 zucchini (1/4 lb. each)
    • 1 red onion (1/2 lb.)
    • 1 teaspoon salt
    • 2 red or yellow bell peppers (or 1 of each; 1/2 lb. total)
    • 1 cup small cauliflowerettes
    • 2 cups cider vinegar
    • 2/3 cup sugar
    • 2 tablespoons pickling spice


    1. Trim and discard zucchini ends. Thinly slice zucchini.
    2. Peel onion and cut in half lengthwise, then vertically into thin slivers.
    3. Mix zucchini, onion, and salt. Let stand 30 minutes. Rinse well and drain.
    4. Meanwhile, stem, seed, and cut red bell peppers into thin slivers about 2 inches long.
    5. In a 4- to 5-quart pan over high heat, bring vinegar, sugar, and pickling spice to a boil. Add bell peppers, cauliflowerettes and zucchini-onion mixture. Remove from heat and mix well.
    6. Spoon vegetables and liquid into jars, cover, and let cool. Chill at least 24 hours or up to 6 weeks.
    7. Yield about 6 cups (twenty-four 1/4 cup servings).

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    • Robyn Savoie
      Robyn Savoie
      This looks colorful and delicious. I love pickles, can't wait to try this!

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