Pickled Zucchini Chips

Pickled Zucchini Chips


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This unique snack requires a bit of patience to make but the homemade chips are worth the wait!

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Time needed

30 min preparation + 5 min cooking

Serving Size / Yield

100 chips


  • 2 pounds zucchini
  • ½ pound onions
  • ¼ cup salt
  • 2 cups white sugar
  • 2 cups apple cider vinegar
  • 1 teaspoon turmeric
  • 3 teaspoons mustard seeds
  • 3 jars

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Thinly slice the zucchini and quarter the onions before also thinly slicing the onions. Combine the zucchini and onions in a large bowl and cover the vegetables with water. Stir in the salt until it is dissolved. Soak the vegetables for 2 hours. Then drain the bowl and transfer to heatproof bowl. Boil the sugar, vinegar, turmeric, and mustard seeds and pour this over the onions and zucchini. Let everything sit for 2 hours. Transfer the mixture to a large pot and boil for 3 minutes. Pour the zucchini and onion and pickling juice into the jars and securely screw on the tops of the jars.

Fill a large stockpot halfway with water and place a rack in the pot. Bring the water to a boil and lower the jars into the water. Cover the pot and boil for 10 minutes. Remove the jars from the pot and store in a cool dark place for about 24 hours for the best result.

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