Zucchini Pickles

Name: Zucchini Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 c. young, sliced zucchini; 1 green pepper, chopped; 2 1/2 c. vinegar; 1 1/2 tsp. cornstarch; 1 tsp. turmeric; black pepper; 4 c. onions, chopped; 1 red pepper, chopped; 4 c. sugar; 1 tsp. dry mustard; 1 tsp. celery seed

Eats Now Editorial Team · 1202 kcal · Vegetarian

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Zucchini Pickles – a delicious recipe with young, green pepper, vinegar, cornstarch, turmeric, black pepper. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

12 c. young, sliced zucchini
1 green pepper, chopped
2 1/2 c. vinegar
1 1/2 tsp. cornstarch
1 tsp. turmeric
black pepper
4 c. onions, chopped
1 red pepper, chopped
4 c. sugar
1 tsp. dry mustard
1 tsp. celery seed

1
Slice zucchini.
2
Let stand overnight in enough water to cover, plus 5 tablespoons salt.
3
Drain.
4
Add rest of ingredients.
5
Boil 30 minutes.
6
Can and seal.

1202

kcal

Calories

289

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 c. young, sliced zucchini, 1 green pepper, chopped, 2 1/2 c. vinegar, 1 1/2 tsp. cornstarch, and more.

Yes, Zucchini Pickles falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1202 kcal
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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