Pickled Zucchini (a.k.a., Zucchini Pickles, Refridgerator Zucchini Pickles) - Summer is in full swing, and gardens are bursting with fresh produce. If you're looking for a fun and flavorful way to preserve those abundant zucchinis, we've got just the recipe for you. With its tangy kick and crisp texture, this delightful treat will add a zesty punch to your meals and become your new favorite pantry staple. (both Stovetop (heat) and refrigerator (cold) methods)

Pickled Zucchini: A Tangy Twist to Garden-Fresh Delights

Hey there, fellow foodies! We're diving into the world of tangy delights with a fantastic recipe for Pickled Zucchini. This delightful dish offers a burst of flavors that'll tickle your taste buds and elevate your summer dining experience. So, let's roll up our sleeves and get pickling!

Pickled Zucchini Recipe (Stovetop, Heat Method)

Preparation Time: 20 minutes Cook Time: 5 minutes Diets: Vegan, Gluten-Free

Ingredients (Pickled Zucchini Recipe (Stovetop, Heat Method)

• 1-2 medium-sized zucchinis, depending on size
• 1 cup white vinegar or apple cider vinegar (as shown in the photos in this post)
• 1 cup water
• ¼ cup granulated sugar
• 2 garlic cloves, peeled and lightly crushed
• 1 tablespoon black peppercorns
• 1 tablespoon kosher salt
• 1 teaspoon mustard seeds
• ½ teaspoon crushed red pepper flakes (optional, for a bit of heat)
• Fresh dill (optional, for added freshness and flavor)

Kitchen Tools (for both recipes)

• Cutting board
• Sharp knife
• Measuring cups and spoons
• Medium saucepan
• Mason jars or airtight containers

Instructions for Pickled Zucchini Recipe (Stovetop, Heat Method)

1. Prep the Zucchini: Wash the zucchini thoroughly under cold running water and pat them dry with a clean kitchen towel. Slice the zucchinis into thin rounds or spears, depending on your preference.
2. Prepare the Pickling Liquid: In a medium saucepan, combine white vinegar, water, granulated sugar, kosher salt, garlic cloves, black peppercorns, mustard seeds, and crushed red pepper flakes (if using). Bring the mixture to a boil over medium heat. Stir occasionally to ensure the sugar and salt dissolve completely.
3. Pack the Jars: While the pickling liquid is simmering, pack the sliced zucchinis tightly into clean Mason jars or airtight containers. If desired, layer the zucchinis with fresh dill (or scallions) for added flavor and visual appeal.
4. Pickling Magic: Carefully pour the hot pickling liquid over the zucchinis, ensuring they are completely submerged. Seal the jars tightly.
5. Cool and Refrigerate: Allow the pickled zucchinis to cool to room temperature before transferring them to the refrigerator. Let them marinate for at least 24 hours before serving, allowing the flavors to meld together deliciously.

Refrigerator Zucchini Pickles (cold method)

Ingredients for Refrigerator Zucchini Pickles

• 2 medium-sized zucchinis
• 1 cup white vinegar or apple cider vinegar
• 1 cup cold water
• ¼ cup granulated white sugar
• 2 garlic cloves, peeled and lightly crushed
• 1 tablespoon black peppercorns
• 1 tablespoon kosher salt
• 1 teaspoon mustard seeds
• ½ teaspoon crushed red pepper flakes (optional, for a bit of heat)
• Fresh dill (optional, for added freshness and flavor)

Instructions for the no-heat method:

1. Wash and dry the zucchinis, then slice them into thin rounds or spears.
2. In a mixing bowl, combine the white vinegar, cold water, granulated sugar, kosher salt, garlic cloves, black peppercorns, mustard seeds, and crushed red pepper flakes (if using). Stir until the sugar and salt are dissolved.
3. Pack the sliced zucchini tightly into clean Mason jars or airtight containers. Add fresh dill between the layers, if desired.
4. Pour the cold pickling liquid over the zucchinis, ensuring they are completely submerged.
5. Seal the jars tightly and refrigerate for at least 24 hours before serving. For best results, let the pickles marinate for a few days to develop their full flavor.

With this no-heat method, you'll still get delicious and crisp pickled zucchini without using the stovetop. Enjoy your tangy and crunchy refrigerator pickles in no time!

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Tips for Success

1. Use fresh, firm zucchinis for the best results. Avoid overripe or excessively large zucchinis, as they may turn mushy after pickling.
2. Experiment with the pickling spice blend to suit your taste. Add in other spices like bay leaves, coriander seeds, or allspice berries for a unique twist.
3. For a sweeter version, increase the sugar amount slightly. Conversely, if you prefer a tangier taste, add a touch more vinegar.
4. Properly sterilize your jars or containers before filling them with the pickled zucchini. This ensures your pickles stay fresh and safe to eat for an extended period.

Recently

How to Determine if a Zucchini is Ripe

When selecting zucchinis for pickling or any other recipe, look for the following signs of ripeness:

• The skin should be firm and glossy, without any blemishes or soft spots.
• The zucchini should feel heavy for its size.
• Smaller zucchinis are generally more tender and flavorful, making them ideal for pickling.

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Final Thoughts

And there you have it, a delectable recipe for Pickled Zucchini that will elevate your culinary skills to new heights. These tangy treats are perfect as a snack, garnish, or even as a delightful homemade gift. So, the next time you have an abundance of zucchinis in your garden, reach for this recipe and let the pickling magic begin! Happy pickling!

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Continue to Content

Pickled Zucchini

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 5 minutes

Summer is in full swing, and gardens are bursting with fresh produce. If you’re looking for a fun and flavorful way to preserve those abundant zucchinis, we’ve got just the recipe for you. With its tangy kick and crisp texture, this delightful treat will add a zesty punch to your meals and become your new favorite pantry staple.

Print

Ingredients

• 1-2 medium-sized zucchinis, depending on size
• 1 cup white vinegar (or the same amount apple cider vinegar)
• 1 cup filtered water
• ¼ cup granulated white sugar, see notes
• 2 garlic cloves, peeled and lightly crushed or 2 teaspoons minced garlic
• 1 tablespoon black peppercorns, see notes
• 1 tablespoon kosher salt
• 1 teaspoon mustard seeds, see notes
• ½ teaspoon crushed red pepper flakes (optional, for a bit of heat), see notes
• Fresh dill or sliced scallions (optional, for added freshness and flavor)

Instructions

1. Prep the Zucchini: Wash the zucchini thoroughly under cold running water and pat them dry with a clean kitchen towel. Slice the zucchinis into thin rounds or spears, depending on your preference.
2. Prepare the Pickling Liquid: In a medium saucepan, combine white vinegar, water, granulated sugar, kosher salt, garlic cloves, black peppercorns, mustard seeds, and crushed red pepper flakes (if using). Bring the mixture to a boil over medium heat. Stir occasionally to ensure the sugar and salt dissolve completely.
3. Pack the Jars: While the pickling liquid is simmering, pack the sliced zucchinis tightly into clean Mason jars or airtight containers. If desired, layer the zucchinis with fresh dill for added flavor and visual appeal.
4. Pickling: Carefully pour the hot pickling liquid over the zucchinis, ensuring they are completely submerged. Seal the jars tightly.
5. Cool and Refrigerate: Allow the pickled zucchinis to cool to room temperature before transferring them to the refrigerator. Let them marinate for at least 24 hours before serving, allowing the flavors to meld together deliciously.

No-Heat Method

1. Wash and dry the zucchinis, then slice them into thin rounds or spears.
2. In a mixing bowl, combine the white vinegar, cold water, granulated sugar, kosher salt, garlic cloves, black peppercorns, mustard seeds, and crushed red pepper flakes (if using). Stir until the sugar and salt are dissolved.
3. Pack the sliced zucchini tightly into clean Mason jars or airtight containers. Add fresh dill between the layers, if desired.
4. Pour the cold pickling liquid over the zucchinis, ensuring they are completely submerged.
5. Seal the jars tightly and refrigerate for at least 24 hours before serving. For best results, let the pickles marinate for a few days to develop their full flavor.

Notes

• Pickling Spices Substitute: You can use 2-3 tablespoons of pickling spices in place of the peppercorns, mustard seeds, and red pepper flakes if you wish.
• Sugar: You can omit the sugar entirely but it will be a stronger flavor and lack the sweet-salty element.
• Pickling Liquid: You can change the amount of water and vinegar, depending on the size jar that you use, as long as you keep the ratio 1:1.
• Mason Jars: For this recipe, we used the wide-mouth large (32-ounce mason jars by Anchor Hocking, we affiliate linked a similar jar in this recipe card.

TIPS FOR SUCCESS

1. Use fresh, firm zucchinis for the best results. Avoid overripe or excessively large zucchinis, as they may turn mushy after pickling.
2. Experiment with the pickling spice blend to suit your taste. Add in other spices like bay leaves, coriander seeds, or allspice berries for a unique twist.
3. For a sweeter version, increase the sugar amount slightly. Conversely, if you prefer a tangier taste, add a touch more vinegar.
4. Properly sterilize your jars or containers before filling them with the pickled zucchini. This ensures your pickles stay fresh and safe to eat for an extended period.

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Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 43Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 476mgCarbohydrates: 9gFiber: 1gSugar: 7gProtein: 1g

Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!

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• First published: 8/3/2023

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Sara Maniez

Owner at Life's Little Sweets

Life’s Little Sweets is a seasonal cooking and local food blog featuring farm-to-table recipes, CSA inspiration, and creative ways to enjoy what’s fresh and in season.

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