New This Month

Pickled Zucchini Ribbons


Bright-hued sweet vegetable pickles are a welcome change from typical sandwich toppers. Paper-thin zucchini ribbons are tender-crisp.

  • Yield: Makes 2 quarts

Source: Martha Stewart Living, August 2004


  • 2 pounds medium zucchini
  • 2 medium onions
  • 2 tablespoons coarse salt
  • 1 quart cider vinegar
  • 2 cups sugar
  • 1 tablespoon dry mustard
  • 1 tablespoon yellow mustard seed
  • 1 1/2 teaspoons turmeric
  • 1 teaspoon ground cumin


  1. Using a mandoline or sharp knife, cut zucchini lengthwise into 1/8-inch-thick slices. Halve onions lengthwise, and cut into 1/8-inch-thick slices. Transfer vegetables to a colander set in a bowl. Toss well with salt. Refrigerate 1 hour.

  2. Meanwhile, bring vinegar, sugar, and spices to a boil in a medium saucepan, stirring. Reduce heat; simmer 5 minutes. Let cool completely, about 30 minutes.

  3. Rinse zucchini and onions well, and drain. Pat dry between paper towels.

  4. Transfer zucchini and onions to a large bowl; pour in brine. Transfer to airtight containers; refrigerate at least 1 week (pickles will keep 3 weeks more).

Cook's Notes

Be sure to let the brine cool completely before pouring it over the thinly sliced vegetables. If submerged in hot liquid, the zucchini will quickly turn soggy and won't retain its shape or texture during pickling.

Reviews Add a comment

  • MS11460105
    18 AUG, 2014
    These came out fantastic, I wonder if any one has tried canning them? I also used this pickle brine for some blanched cauliflower , great.
  • tliloia
    11 AUG, 2008
    I made these pickles with the intention of using up garden zucchini, but this simple recipe turned out to be the hit of my dinner party. They were ready in hours and everyone wanted to know what was in the pickling mix!