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“My Mom gave me this recipe probably close to twenty years ago. It's really easy and not intimidating (which means there's no canning involved). Source unknown. We have late season zucchini this year which I harvested a few days ago-along with lemon cucumbers that were also added. I think radishes and/or carrots would be a delicious addition as well. The vegetables taste really good served over greens, especially arugula.”
5 cups

Ingredients Nutrition


  1. Thinly slice the zucchini and lemon cucumbers. Cut the red onions into thin crescents.
  2. In a non-reactive bowl combine the zucchini, lemon cucumbers, red onion and salt. Set aside for 30 minutes. After the thirty minutes are complete, rinse and drain the vegetables well in a colander.
  3. Meanwhile, stem and seed the bell peppers. Remove the membrane. Thinly slice them into long slivers.
  4. In a 5-quart non-reactive pot bring the apple cider vinegar, sugar and pickling spices to a rolling boil. Boil until sugar has dissolved.
  5. Remove from heat and add the bell peppers and zucchini mixture. Mix well.
  6. Spoon into glass jars that have a tight fitting lid. Set aside to cool slightly then cover and refrigerate.
  7. Chill at least 24 hours or up to 6 weeks.

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