Zingy Mustard Pickled Zucchini

Prep Time 25

Cook Time 10

Total Time 35

Course Condiment, Side Dish

Cuisine American

Servings 4 Pint Jars

Large Mixing Bowl for salting and draining the zucchini.
Colander to drain excess liquid after salting.
Large Saucepan to prepare the mustard brine.
Canning jars with lids standard pint jars work great; perfect for mustard pickles recipe canning.
Canning funnel (optional) makes filling jars cleaner and easier.
Jar lifter or tongs if water bath canning.

4 medium zucchinis thinly sliced
1 medium onion thinly sliced (or swap in pickled onions for extra tang)
1/4 head cauliflower broken into small florets (a nod to mustard pickles with cauliflower)
1/4 cup kosher salt
1 1/2 cups white vinegar
3/4 cup granulated sugar
1/2 cup water
1/4 cup yellow mustard seeds pickled mustard seeds bring that signature pop
1 tablespoon ground turmeric
1 tablespoon dry mustard powder a key part of any good mustard recipe homemade
1/2 teaspoon celery seed
1 teaspoon mustard flour or hot mustard powder for those who like a spicier, hot mustard recipe
1/2 teaspoon black peppercorns

In a large bowl, toss zucchini, onion, and cauliflower with the kosher salt. Let it sit for about 2 hours. This draws out excess moisture and keeps your pickles crisp.

After 2 hours, rinse the vegetables thoroughly under cold water and let them drain in a colander. Press lightly to remove any extra moisture.

In a saucepan, combine vinegar, sugar, water, mustard seeds, turmeric, mustard powder, celery seed, hot mustard powder, and peppercorns. Bring it all to a gentle boil, then reduce the heat and simmer for 5 minutes. This brine smells amazing — tangy, spicy, and a little sweet.

While the brine simmers, pack the drained veggies into sterilized jars. Use a spoon to help nestle everything in tightly.

Carefully ladle the hot mustard brine over the veggies in each jar, leaving about 1/2-inch headspace. Tap the jars gently to release any air bubbles.

Wipe the jar rims clean, apply the lids, and tighten. If you’re canning, process the jars in a boiling water bath for 10 minutes. If not, just let them cool and refrigerate.

For the best flavor, let the pickles sit for at least 24–48 hours before digging in. The longer they sit, the more the mustard pickles mellow and mingle into something irresistible.