If you’re the type who likes a little sweet, a little tangy, and a whole lot of flavor packed into one jar, you’re going to love this mustard pickled zucchini recipe. This isn’t your average pickle. It’s crunchy, zingy, and slightly sweet with a hit of warm mustard spice that makes it perfect alongside grilled meats or piled on top of a sandwich. Think of it as the funky cousin of sweet mustard pickles — bright, bold, and impossible to forget. If you're dabbling in canning for beginners or looking to jazz up your homemade mustard pickle collection, this is one of those easy dinner recipes that pulls double duty as a side, topping, or snack straight from the fridge.
Zingy Mustard Pickled Zucchini
Prep Time 25 minutes mins
Cook Time 10 minutes mins
Total Time 35 minutes mins
Course Condiment, Side Dish
Cuisine American
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
Salt the veggies
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.
Rinse & drain
After 2 hours, rinse the vegetables thoroughly under cold water and let them drain in a colander. Press lightly to remove any extra moisture.
Make the mustard brine
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.
Pack the jars
While the brine simmers, pack the drained veggies into sterilized jars. Use a spoon to help nestle everything in tightly.
Pour the brine
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.
Seal & process
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.
Let them rest
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.
Pairing Ideas
These mustard pickled zucchini slices are super versatile. Serve them alongside a roast chicken or grilled steak, or even pair with smoky BBQ. They’re excellent on sandwiches and sliders—especially pulled pork or grilled chicken breast recipes. For a surprising twist, try serving them as a tangy topper with cheese and crackers. If you’re feeling bold, chop them up and mix into a mustard relish recipe for hot dogs and burgers. And yes, you can sneak them into your charcuterie boards for a bit of zip between bites of brie and salami.
FAQs
1. Can I use yellow squash instead of zucchini?
Absolutely! Yellow squash works just as well and adds a lovely color contrast.
2. Can I skip the cauliflower?
You can, but it adds a nice texture and soaks up the mustardy brine beautifully—plus, it’s a classic element in many mustard pickles with cauliflower recipes.
3. What kind of mustard seeds should I use?
Yellow mustard seeds are best here for that mild, tangy flavor, though you can blend in some brown ones for extra spice.
4. Is this a sweet mustard pickles recipe?
Yes! While not overly sugary, the touch of sweetness balances the mustard’s tang. It’s a riff on a sweet mustard pickles recipe with extra crunch.
5. Can I store these without canning?
Totally! Just pop them in the fridge and use within 3 weeks. If you're into food preservation, though, this is a great mustard pickle recipe canning project for beginners.
6. How do I use leftover brine?
Don’t toss it! You can marinate chicken breast in it for a quick zesty grilled meal or add a splash to salad dressings.
