Pickled Zucchini Salad

Pickled Zucchini Salad


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , , , , ,

Yields or Serves:  

[Total: 4   Average: 4/5]

At this time of year many gardens are bursting with zucchini. Making Pickled Zucchini Salad really helps to use up that late summer squash and keeps for about a week in the refrigerator.

  • 4 Cups Diced Zucchini
  • 1 Large Onion (Thinly Sliced)
  • 2 Celery Stalks (Diced)
  • 2 Medium Carrots (Diced)
  • 1 Large Red Or Yellow Bell Pepper (Sliced)
  • 2 Tablespoons Kosher Salt
  • 3/4 Cup Sugar
  • 1/2 Cup Water
  • 1/2 Cup Cider Vinegar
  • 1/2 Cup Cider Vinegar 1/2 Teaspoon Celery Seed
  1. In large-size bowl combine zucchini, onions, celery, carrots, and bell pepper. Sprinkle with kosher salt and cover with cold water. Let stand 3 1/2 hours at room temperature. Drain and rinse.
  2. In large-size saucepan bring vinegar, water, sugar, cider vinegar, and celery seed to boil. Stir in vegetable mixture and bring back to boil. Reduce heat and simmer, uncovered, 5 minutes.
  3. Transfer to large-size bowl. Let cool at room temperature. Cover with plastic wrap and place in refrigerator for at least a couple of days.
  4. Makes 5 Cups
  5. Prep Time: 20 Minutes Cook Time: 15 Minutes Total Time: 35 Minutes
  6. "Work With What You Got!"
  7. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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