Pickled Zucchini Ribbons

August 18, 2022

Pickled Zucchini Ribbons

Yield: 2 pints
Time: 24 hrs

What you need:

  • 2 wide-mouth pint jars, sterilized
  • 2 lids and rings, sterilized
  • Mandolin
  • Sauce Pan


  • 1 lb organic zucchini, sliced into ribbons
  • 1 small organic yellow onion, sliced
  • 2 T Redmond kosher salt
  • 1 c organic, raw apple-cider vinegar*
  • 1 c water
  • ⅓ c granulated sugar (can decrease, if desired)
  • 1 ½ t dry mustard
  • 1 ½ t mustard seeds
  • 1 t turmeric (can use freshly grated, if desired)
  • Red pepper flaskes (optional)


  1. Wash jars and lids with hot soapy water and rinse well. Dry completely.
  2. Using a mandolin, cut zucchini into ribbons (vertically) and onion into slices (horizontally) at 1/16”. 
  3. Place zucchini and onion in wide bowl and sprinkle with salt.
  4. Fill bowl with ice water to cover and let sit for 45 minutes. 
  5. Drain and pat dry.
  6. Pack zucchini and onion tightly into jars, leaving a bit of room at the top.
  7. Add additional spices and herbs to jar, if desired.
  8. Bring vinegar, sugar, water, dry mustard, mustard seeds, and turmeric to a boil in a medium pot over high heat, stirring occasionally. 
  9. Reduce heat to medium-low and simmer 3-4 minutes. **It is better to underheat than overheat your brine.** Let cool to room temp.
  10. Pour brine into jars covering ½” above zucchini. 
  11. Tap jars on the counter to remove any air bubbles. You may need to add a bit more brine to the jar.
  12. Cover and chill at least 24 hours before serving. 
  13. Pickled zucchini can be kept in fridge for up to 2 weeks.

**Watch out for bubbles. If you see bubbles in your container, it means the pickling has gone wrong and bacteria is now growing in your jar. 

**1:1 vinegar to water ratio is standard, feel free to switch it up for more vinegar flavor or less.

Leave a comment

Comments will be approved before showing up.