Tested till perfect Quick Zucchini Pickles

Quick Zucchini Pickles

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Prep time 6 minutes
  • Cook time 10 minutes. Chill: 1 week
  • Portion size four 2-cup (500 mL) jars


  • 6 6yellow zucchiniyellow zucchinis or green zucchinis
  • 4 4cloves garlic
  • 4 tsp 4tspmustard seeds
  • 2 tsp 2tsphot pepper flakes
  • 3 cups 3cupswhite vinegar
  • 1 cup 1cupgranulated sugar
  • 1/4 cup 1/4cuppickling salt


Cut each zucchini into six 4- x 1/2- x 1/2-inch (10 x 1 x 1 cm) sticks, retaining some skin on each.

In each of four 2-cup (500 mL) glass jars, place 1 clove garlic, 1 tsp (5 mL) mustard seeds and 1/2 tsp (2 mL) hot pepper flakes. Pack zucchini sticks tightly into jars.

Meanwhile, in small saucepan, bring vinegar, sugar, salt and 1 cup (250 mL) water to boil; boil for 10 minutes. Pour over zucchini. Seal and refrigerate for 1 week or for up to 3 weeks.

Makes: four 2-cup (500 mL) jars

Nutritional Information Per pickle: about

cal 17 pro 0 total fat 0g sat. fat 0g
carb 5g fibre 0 chol 0mg sodium 419mg

% RDI:

iron 1 vit A 3 vit C 2 folate 2
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