Slightly Spicy Zucchini Pickles – Healthy Earth – Healthy You
Slightly Spicy Zucchini Pickles - Pikant eingelegte Zucchini
Slightly Spicy Zucchini Pickles - Pikant eingelegte Zucchini

Slightly Spicy Zucchini Pickles

By Irina Schukowski  

August 4, 2017

These zucchini pickles are easy to make. Enjoy them as side dish or on fresh bread with Camembert cheese. You can make them hotter by adding more chillies or don't use chillies at all, if you are no fan of hot and spicy food.

  • Prep: 4 hrs 30 mins
  • Cook: 30 mins
  • Yields: 3 x 400ml jars


1 kg small to medium sized zucchini, sliced into rounds or thin straws (use different varieties, if possible)

2 onions, sliced

¼ cup (4 tbsp.) sea salt

1 cup (220 ml) white vinegar

1½ cups (330 ml) water

⅓ cup (100 g) honey

1 - 2 chillies, sliced

4 cloves of garlic, sliced

3 sprigs fresh dill

2 bay leaves

1 tsp. turmeric

2 tsp. mustard seeds


1Place sliced zucchini and onion into a bowl.

2Add salt and cover with water.

3Allow to stand for 2 hours. Drain.

4Bring all remaining ingredients to the boil in a separate saucepan.

5Take saucepan off the heat.

6Add drained vegetables into the saucepan and mix.

7Allow to stand for a further 2 hours, stirring occasionally.

8Wash jars and lids in hot soapy water. Rinse well and sterilise*.

9Replace saucepan on the stove, cover with lid and boil everything together. Simmer for 15 min.

10Fill hot pickles into hot jars with a spoon or a laddle.

11Seal jars tightly and turn upside down for at least 15 min.

12Store jars in the pantry for up to 1 year. Keep any open jars in the refrigerator and consume within 2 weeks.

* I usually sterilise jars in the oven. Read about different methods for sterilising jars at taste.

TIP: You can double the recipe, if you have lots of zucchini. Just use a big saucepan.


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