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Pickled zucchini gives its cucumber cousin a run for its money! Tangy, crisp, and delightfully garlicky, this refrigerator quick pickle recipe is simple to make and oh so tasty!
Zucchini pickles are one of the best answers to every gardener’s summertime conundrum: what am I going to do with all this zucchini?!
While cucumbers get most of the refrigerator pickle love, don’t sleep on zucchini—especially if you’re dealing with a bumper crop from your (or your neighbor’s) garden.
The texture of pickled zucchini is slightly different from cucumber pickles. While cucumber slices soften in the brine, the lower water content in zucchini produces a firmer, crisper pickle with a bit more crunch to them.
Pro Tips/Recipe Notes
- A mandoline slicer makes it easy to cut even coins or ribbons of zucchini. If you don’t have one, I recommend rotating the zucchini one-quarter turn on the cutting board each time you make a cut. This helps keep the zucchini coins from being uneven and thin at the top but thick at the bottom.
- Jars of quick-pickled zucchini will last for 3 to 4 weeks in the refrigerator. This recipe is not designed for canning, but if you are looking for a zucchini-based canning recipe, check out our zucchini relish.
- As the pickles sit in the fridge, their flavor will deepen and intensify. If you can wait a full day or two before eating them, that’s best!
- Use small or medium zucchini, not the super-huge-gigantor ones. Those have a stronger squash flavor and bigger seeds; they’re not really well-suited for pickles.
Quick Pickled Zucchini
Ingredients
- 4 cups zucchini, thinly sliced {~4 small zucchini}
- 1/4 cup onion {diced or sliced}
- 2 tbsp kosher salt
- 1/2 tsp black peppercorns {divided}
- 1/2 tsp red pepper flakes {optional}
- 1/8 cup sliced red bell pepper {optional}
- 4 sprigs fresh dill
Brine
- 1/3 cup apple cider vinegar
- 1/3 cup white vinegar
- 1/2 cup water
- 3 cloves garlic {roughly chopped}
- 1 tbsp kosher salt
- 2 tbsp sugar
Instructions
- Slice the zucchini into thin coins or long ribbons.4 cups zucchini, thinly sliced
- Slice or dice the onions.1/4 cup onion
- Add zucchini and sliced onion to a bowl, sprinkle with kosher salt, and add cool water just until the zucchini and onions are covered. Let sit for 2 hours at room temperature.2 tbsp kosher salt
- Place zucchini and onion in a strainer and rinse with cool water.
Make the Brine
- In a saucepan, bring vinegar(s), water, salt, sugar, and garlic to a boil. Once it has boiled and the sugar has dissolved, reduce the brine to a simmer and keep hot on the stove.1/3 cup apple cider vinegar, 1/3 cup white vinegar, 1/2 cup water, 1 tbsp kosher salt, 2 tbsp sugar, 3 cloves garlic
Make the Pickled Zucchini
- In clean jars, evenly divide the peppercorns and red pepper flakes.1/2 tsp black peppercorns, 1/2 tsp red pepper flakes
- Add the zucchini coins/ribbons and onion to the jars. Tuck some of the dill and sliced red pepper amongst the zucchini.4 sprigs fresh dill, 1/8 cup sliced red bell pepper
- Pour the warm brine over the zucchini, put a lid on the jars, and keep them on the counter for 12 hours.
- Transfer jars to the fridge. Will keep for 3-4 weeks.
Notes
- Makes 1 quart.
- Optional seasonings – bay leaf, coriander, or mustard seeds.
- Will keep in the fridge for 3-4 weeks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe rocks! So simple and so so good. I followed the recipe exactly and was not disappointed my son loves them and my husband who doesn’t like zucchini said to make more.
I love hearing this, Laurie! I’m always so happy when I convert a food hater into someone who enjoys the dish. Major win for your husband! 🙂
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