Making your own pickles has never been simpler. This recipe can easily be halved or doubled.

What you need to know before you start

Zucchini pickles take at least 24 hours to mellow and develop a delicious flavour before they’re ready to eat, and will only improve with time. You’ll also need approximately 30 minutes to allow the sliced zucchini to brine during the cooking process. 

This recipe yields 2L pickled zucchini. You will need one large sterilised jar with a lid, or a number of smaller sterilised jars to make this recipe at home. 

Why is this the best pickled zucchini recipe?

Chef Matt Stone’s recipe results in bright and refreshing pickles that are well-balanced thanks to the use of herbs and spices. The careful blend of apple cider vinegar, mustard seeds, coriander seeds and fresh parsley paired with zucchini create a harmonious and flavourful pickle that still retains a satisfying crunch. This is also a great way to use up an excess of zucchinis when they’re in season, allowing you to enjoy them year-round.

How to sterilise jars of pickled zucchini

Preserving zucchini pickles in sterilised jars will eliminate bacteria, ensuring that your pickles will maintain a long shelf life. 

Sterilise your jars by running them, and any rubber seals and lids, through the hottest cycle in your dishwasher, or wash in very hot soapy water. Rinse under very hot tap water and then place jars only directly on shelves in a preheated 110°C/90°C fan-forced oven until completely dried. Allow seals and lids to dry on a clean towel in direct sunlight, turning a few times until completely dry.

What ingredients you’ll need 

Zucchini: This recipe calls for eight large green zucchinis to form the base of the pickle. 

Brown onions: Sliced brown onions are brined alongside the zucchini to add bite and sweetness. 

Apple cider vinegar: The subtle sweet and tangy notes of apple cider vinegar brighten the flavours of the zucchini during the preservation process. 

Caster sugar: Caster sugar dissolves faster than other sugars thanks to its superfine texture. It adds sweetness and balances the pickling liquid. 

Brown mustard seeds: Brown mustard seeds have a bold, spicy flavour that adds a robust, tangy kick.

Coriander seeds: The warm, slightly citrussy and mildly spicy aroma of coriander seeds imparts a unique and subtle complexity to the pickle. 

Mustard powder: Mustard powder adds a sharp, pungent spiciness while balancing the tanginess of the apple cider vinegar. 

Turmeric powder: The earthy flavour and mild bitterness of turmeric powder adds depth, while turning the pickle liquid a yellow hue. 

Flat-leaf parsley: Both the leaves and the stalks of parsley are used in the pickle. They contribute a fresh, herbaceous flavour that lightens and brightens the brine.

How to correctly soak zucchinis for pickling

Soaking zucchini in salt water before placing them in jars is a crucial step that should not be skipped. This helps pull out excess water from the produce, which helps the zucchini maintain some bite, preventing soggy pickles.

Place the sliced zucchini and onions that have been tossed with salt flakes in a large bowl. Cover completely with iced water and leave for around 30 minutes before draining well. You can place a small plate on top to ensure the zucchini is fully submerged in the water.

How to store pickled zucchini

Store pickled zucchini in sterilised jars with lids sealed shut in a cool place out of direct sunlight, such as in a pantry. You can also store them in the fridge to extend their shelf life. 

What to serve with pickled zucchini

Pickled zucchini are incredibly versatile and can be served in many different ways. Add them to burgers or sandwiches, toss through salads, serve alongside rich braised meats or enjoy them straight out of the jar. 

If you love Matt Stone’s pickled zucchini, try this 

Have an abundance of zucchini laying around? Put them to good use with our selection of zucchini recipes:

Korean zucchini and shiitake dumplings (mandu)
Lemon and chilli prawn pasta with zucchini, basil and tomato
Zucchini and ricotta tart