Positively Pickled

Originally published in 2017, a late-summer recipe with long shelf life

September 2026

Illustratration shows jar of homemade pickles and Cooperative Living's 80th anniversary logo

Zucchini Pickles

Recipe courtesy of Jane Corliss, Front Royal, Va.

Ingredients:

4 Ibs. tender zucchini or other squash
4 small onions
¼ cup salt
2 cups white vinegar
2 cups sugar
1 teaspoon celery seed
1 teaspoons turmeric
2 teaspoons mustard seed

Directions:

Wash and slice zucchini. Peel and quarter onions, then slice thinly. Combine vegetables with salt and enough water to cover. Let stand two hours, then drain thoroughly. Bring vinegar, sugar and seasonings to a boil. Add vegetables and boil for five minutes. Pack into sterilized jars and seal, then process for five minutes in a hot water bath. Makes 4 pints; recipe may be doubled or tripled.

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