Anolon Academy

Pickled Zucchinis

By Rebecca Sullivan

This recipe is wonderful and you could play around with the spices and make it your own by way of taste. Sweet or tart, the choice is yours. If you have too many squash, you can add them in for colour and alternative flavour as I have done. This recipe can be used with other vegetables such as heritage carrots and cauliflower. Note I always scoop out the middle of the zucchini as it makes the pickles soft and messy if you keep it in.

These taste better if you leave them for a couple of weeks before eating (but that is near impossible as they are too delicious.) Both times you are leaving to stand, an hour is the minimum but you can leave for several hours to no harm.


  • 1kg zucchinis, soft middle section scooped out, finely sliced
  • ¼ cup salt
  • 2 cups white wine vinegar
  • 1 teaspoon celery seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon ground turmeric
  • ½ teaspoon dry mustard
  • ½ teaspoon fennel seeds
  • ½ teaspoon chili flakes


Place sliced zucchini in a large bowl and cover with water then add the salt. Let it stand for about an hour, then drain. Mix the remaining ingredients in a large saucepan and bring to the boil. Pour the hot mixture over the zucchini and let it stand for another hour. Return to the saucepan and bring to the boil and boil for about 3 minutes. Pack into hot sterilized jars; make sure there are no air bubbles and seal. 

Makes about 6 cups