New This Month

Pickled Zucchini and Onions


Use this recipe as a topping for our Turkey-Pork Burgers.

  • Servings: 8

Source: Everyday Food, July/August 2004


  • 2 cups cider vinegar
  • 1 3/4 cups packed light-brown sugar
  • 3 dried bay leaves
  • 1 tablespoon coarse salt
  • 1 teaspoon dried oregano
  • 2 pounds zucchini, thinly sliced
  • 2 small onions, halved and thinly sliced


  1. In a large saucepan, combine vinegar, sugar, bay leaves, salt, and oregano. Cook over high heat until sugar is dissolved, about 3 minutes.

  2. Pour mixture over zucchini and onions. Let cool completely; refrigerate in an airtight container at least 3 hours.

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