Home-Grown Zucchini Pickle

December 16, 2008 | By | Comments (1)

In mid-September, I picked our last few trombetta zucchini for the season and commemorated them in brine. I.e., I made pickles.


Zucchini don’t usually make good pickles—they’re too soft and mushy—but I had high hopes for the trombettas, because they’re firm and crisp, like cucumbers.

And you know what? They make fantastic pickles. Snappy in texture and tart-sweet. I’ve been eating them with burgers, grilled steak, and pan-seared fish.

Trombetta Zucchini Pickles

MAKES about 4 cups TIME About 30 minutes

2 cups cider vinegar
1 cup sugar
1/2 tsp. turmeric
5 whole cloves
2 tsp. yellow mustard seeds
1 tsp. celery seed
1/4 tsp. ground ginger
1/2 tsp. red chile flakes
2 tsp. salt
1 onion, sliced into half-moons
1 lb. trombetta zucchini, cut into 1/4-in. slices

1. Put all ingredients except the onion and the zucchini in a large saucepan and bring to a boil over high heat. Reduce heat to maintain a steady simmer; simmer your pickling liquid for 10 minutes, then return the heat to high and bring back to a boil. Add onion and cook 1 minute. Add zucchini, bring to a boil, and cook for 2 minutes, pressing slices down under the surface of the liquid with a spoon. Remove from heat and let cool.
2. Transfer pickle to 2 very clean pint jars. Pickle keeps, chilled, up to 4 months.


  1. Mikki Coburn

    Hi Margo! It’s “Tennis Mikki,” your mother’s friend from Ojai! I actually grew these zucchini one year; didn’t make pickles, but my son took the very large overgrown ones and made “jack o lanterns” out of them; they were snakes and fantastic! If you have any forgotten, overgrown ones, try carving them! Your mother keeps me posted on all of your adventures! Love, Mikki

    March 4, 2009 at 4:16 am

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