Creole Zucchini Pickles
Prep time
Cook time
Total time
Zucchini make excellent pickles as do yellow squash and mirliton (chayote squash). Try this recipe on any of them.
Recipe by:
Serves: A large group
  • 4 pounds zucchini
  • 2 red onions
  • 1⁄4 cup kosher salt
  • 3 cups sugarcane vinegar
  • 3 cups white vinegar
  • 2 cups sugar
  • 1 tablespoon mustard seed
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon red pepper flakes
  1. With a sharp knife, slice the zucchinis into rounds to your desired thickness.
  2. Peel and slice the onions thinly. Add the zucchini and onions to a large mixing bowl. Sprinkle the salt over the zucchini and onions and mix. Refrigerate for 1 hour.
  3. In a saucepan over medium-high heat, add the vinegars, sugar and spices. Bring the ingredients to a boil. Remove the zucchini and onions from the refrigerator and rinse off the salt. Add the zucchini and onions to the saucepan. Once it resumes a boil, turn off the heat. Let cool to room temperature.
  4. Refrigerate in a tightly covered container. If you plan to preserve your zucchini pickles, follow canning instructions carefully for sterilizing the jars.
Recipe by Acadiana Table at /?p=6831