Skip to main content

Print This Recipe

Sweet and Spicy Zucchini Pickles

  • Servings:

    Serves 10 as an appetizer
  • Prep Time:

    30 minutes
  • Cook Time:

    10 minutes


Two kinds of chili peppers and horseradish give humble zucchini some kick! These pickles would be perfect served alongside grilled steaks, or even burgers.
3 small zucchini (about 1 lb.), well cleaned
2 jalapeno peppers, ends trimmed, cut into 1/4 inch wheels (about 1/4 cup)
2 Fresno chili peppers, ends trimmed, cut into 1/4 inch wheels (about 1/4 cup)
2 Tbsp. kosher salt
3 Tbsp.prepared horseradish
1-2 tsp. Tabasco hot pepper sauce, to taste
1/4 tsp. cayenne pepper
2 tsp. coriander seeds
3/4 tsp. mustard seeds
1/2 cup sugar
1 cup white vinegar
1/3 cup water
Sweet and Spicy Zucchini Pickles


Note: If you want less heat, discard the seeds from the chili peppers.
1. Cut the ends off the zucchini. Cut each zucchini into 1/2-inch rounds. In a large nonreactive bowl, toss zucchini, jalapenos, and Fresno peppers with salt. Cover and refrigerate for 2 hours. Rinse zucchini and peppers several times and drain well.
2. Rinse and dry bowl, and return vegetables to bowl. Toss with horseradish and Tabasco and place vegetables into a 1-quart container.
3. In a medium saucepan over high heat, combine cayenne, coriander, mustard, sugar, vinegar, and water, stirring occasionally. Bring to a boil, stirring to dissolve sugar. Boil for 1 minute. Pour hot brine over vegetables.
4. Let pickles cool to room temperature, about 2 hours. Cover and refrigerate for 1 day to develop full flavor. Refrigerated pickles will keep for up to 1 month.
Source: Hannaford fresh Magazine, September - October 2008


Nutritional Facts
Servings Serves 10
Base Nutrients
Calories 60 kcal (3%)
Calories from Fat 0 kcal (0%)
Total Fat 0 g (0%)
Saturated Fat 0 g (0%)
Cholesterol 0 mg (0%)
Sodium 1180 mg (49%)
Total Carbohydrates 13 g (4%)
Dietary Fiber 1 g (4%)
Protein 1 g (2%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a