A few days ago I shared with all of you my recipe for canning homemade zucchini relish. Today’s recipe is for those of you who are interested in learning how to make and home-can your own zucchini pickles! While it might sound like a difficult process, I assure you, it’s quite easy to make your own. Plus, you can enjoy them year-round and they taste absolutely DELICIOUS!!! You can find my Zucchini Relish Recipe on the blog too!

Additional Tips: The yield will depend on the size of the zucchinis that you use. Since it’s just the two of us here, I prefer canning mine in pint-size mason jars. If you have a larger-sized family, you may want to use quart-size jars. Always use ripe zucchinis that don’t have any damage to them. I always find it easier to use the smaller-sized ones when making this recipe as I want the slices to be the same size as a traditional pickle. So, I recommend avoiding the large and over-sized ones when making pickles.

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Every year we plant a backyard garden and one of the things that we grow in it happens to be zucchinis. For some reason, zucchini grows extremely well around here! Last summer I planted only 3 plants and it yielded 22 large zucchinis!

One of the things I like to make with them is some good old-fashioned pickles! I got this recipe many years ago from my grandmother and to this day…I make a batch every year! The recipe will yield about 6 pints of pickles!

If you’re not interest in home canning…you can still make them and place them into plastic storage containers or mason jars and give them away (right away) to your family and friends. You’ll need to store them in the refrigerator since they won’t be preserved via the home-canning method.

Note: The jars in the back row are a dark purple color…your pickles and juice will look like the jar in the front! I used mostly colored jars!

Homemade Zucchini Pickles Recipe

1 quart distilled white vinegar
2 cups granulated sugar
1/2 teaspoon kosher salt
2 teaspoons celery seed
2 teaspoons ground turmeric
1 teaspoon dry mustard
5-6 fresh zucchini, unpeeled, cut into 1/4″ thick spears
1-2 large onions, finely chopped

Combine together the first 6 ingredients listed in the recipe in a large stock pot. Bring mixture to a full boil. Place the zucchini spears and chopped onions in a large bowl. Pour the hot mixture over the top and let it stand for 2 hours, stirring occasionally.

In a large stock pot, bring mixture to a full boil, then simmer the mixture for 5 minutes over medium heat. Continue simmering the mixture over the heat while quickly packing 1 jar at a time with the pickles. Fill each jar to within 1/2″ of the top, making sure that vinegar solution (juice) covers the vegetables. Place jars in a water bath canner and process on a low boil for 18-20 minutes. Turn off heat, lift rack to sit on the edge of the water bath canner and let the jars sit there for an additional 5-8 minutes. Remove jars and let them sit on the counter until cool. Once they are room temperature double check all jars to make sure they sealed properly. Store your new pickles in a cool, dry and dark place for up to 1 year.

* This post contains affiliate links. If you make a purchase, we may or may not receive a small commission which helps to support this site. Thank you!