Total Time
Prep 30 mins
Cook 4 hrs 30 mins

This is from a collection of Sheryl Arnolds recipes. Sheryl was not just a good cook, she had her own catering business and owned The Lunch Bucket, a popular Restaraunt here in the Sacramento Area back in the day. I use my mandolin to slice the zucchini, which makes short work of slicing them. The cooking time includes curing time.

Ingredients Nutrition


  1. Wash zucchini and cut into thin lengthwise slices.
  2. Cover with 1 inch water and 1/4 cup salt.
  3. Let stand for 2 hours.
  4. Drain thoroughly.
  5. Place celery seeds, and mustard seeds in a spice bag.
  6. Add spice bag to the water, vinegar, sugar and remaining 1/4 cup salt.
  7. Bring mixture to a boil.
  8. Pour hot brine over zucchini slices and allow to stand for 2 hours.
  9. Bring all ingredients to boiling point and cook for 5 minutes.
  10. Place zucchini slices and brine into 4 clean and hot pint jars, leaving 1/4 inch head space. To each jar add 1 head dill, 1/4 tsp cayenne, and 1 clove garlic. Seal.
  11. Process for 10 minutes in a boiling water bath.
Most Helpful

5 5

I did not have Cidar Vinegar and no time to run to the store so I substituted Pomegranate infused red wine vinegar. OMG! This is wonderful. I regret the growing season is over with as I had zucchini squash earlier in the season and cooked the majority of it stuffed. Now I have found a new use for my one of my favorite squashs.

5 5

A great recipe!! Wish I would have made more!! Great use for zucchini!!

4 5

These are great, and it's a good way to use up all that zucchini. I actually cut the zucchini into spears instead of slices and it works well. They have a slightly different texture than a cucmber pickle, but I think the flavor is pretty similar, and some like them more. Definately best if you let them sit for a couple weeks, especially if you make spears as opposed to thin slices.