Homemade zucchini ribbon pickles

We spotted Lexi Bird’s pickling adventures over on Instagram and were so inspired we asked if we could share them with you. Keen to try your hand at pickling zucchini or radishes? Over to you, Lexi


These zucchini noodle pickles are super tasty, the dash of turmeric gives them a glorious, bright colour and a really interesting flavour. They are pretty superb in salads and on sandwiches and when mixed with a pile of regular, fresh, zucchini noodles and enjoyed with a beautifully baked piece of salmon, they make for a simple and delicious meal.

Many of you asked via Instagram and Twitter where I got the sweet little accessory that makes these noodles, well here you go, the Gefu Spirelli. Seriously, get yourself one today. I noodle everything and anything that can fit through the top of this bad boy, occasionally my finger goes through there too. Not kiff.



1 kg zucchini
1 large onion
1 and 1/2 cups spirit vinegar
1/2 cup red wine vinegar
1/2 cup water
1/4 cup honey or organic brown rice syrup
1 Tbsp coriander seeds
1 tsp mustard seeds
1 tsp turmeric
1 tsp black pepper corns
1 pinch celery seeds
4 bay leaves
3 x 500ml jars


1. Start by either noodling or chopping up your zucchini and chucking them into a bowl.
2. Cut your onion into fine rings and add them to the pile.
3. Cover the veg with cold water and put in the freezer for 30 minutes. This will help your veggies to maintain their glorious crunch – no one likes a soggy noodle.
4. While your veg is chilling, put the remaining ingredients into a medium sized pot and bring to the boil. Watch this pot like a hawk – mine over flowed everywhere and burnt onto my stove. The smell made me sneeze for about two hours (eyes watering as I remember it).
5. Take your cooled veg out of the freezer and drain completely.
6. Distribute them evenly amongst your three jars (pack them in nice and tight).
7. Pour your hot pickling liquid over the zucchini ribbons until they are completely submerged. Make sure you distribute all the peppercorns, bay leaves etc. amongst all the jars so that one jar doesn’t have all the pizzazz.
8. Put the lids on and leave them to cook completely. It is so tempting to try them before they are cool but you have to wait until all that goodness has seeped in.

Enjoy your pickles with every and any food stuff or just on their own, straight out of the jar.

Addicted to pickling? Try these radishes and read Lexi’s top pickling tips.