These refrigerator zucchini pickles are delicious in sandwiches, burgers, or even just for snacking! Easy to make, no canning required. A fun way to preserve your summer harvest!
Come September, there always seems to be an overabundance of zucchini and summer squash in the garden. This pickled zucchini recipe is so handy for those of you still swimming in them, and it’s a fun way to preserve your harvest. They also make great gifts.
My good friend Jill came over the other day with a bunch of zucchini and summer squash that she grew over the summer. She had the fantastic idea of pickling them! They turned out so good, and I thought I’d share it.
If you are new to pickling, making refrigerator pickles is not only simple and easy, but also super fun! Preserve them for weeks in the fridge; no need to can them!
Zucchini PickleS Ingredients
- Summer squash– any type- zucchini, patty pan, yellow summer squash, etc. You’ll need about one pound of medium-sized squash.
- Onion and fresh garlic cloves– make the most flavorful pickling liquid
- Fresh herbs- we love using fresh dill. Other herbs work too- oregano, thyme,
- Spices- any combination of the following: mustard seeds, dill seeds, bay leaves, celery seeds, black peppercorns, fennel seeds, cumin seeds, coriander seeds, whole clove, ground turmeric.
- Optional- sliced chilies: adds spice and gorgeous color! Or sub-red pepper flakes.
- Pickling liquid (brine)- vinegar ( white vinegar produces the clearest brine, but rice vinegar and apple cider vinegar work too), water, sugar and salt.
- Sealable jars with lids. We are using weck jars here.
How to Make Refrigerator Zucchini Pickles
Step 1: Prep the zucchini or summer squash. Start by cutting your summer squash or zucchini into very thin slices- using a mandolin is really helpful here! You can also thinly slice onion on the mandolin.
Step 2: Salt the zucchini and let it stand for one hour (or overnight); this gives the pickles a crunchier texture. Rinse off the salt and pat dry.
Step 3: Fill the jars. Start with whole seeds, herbs and sliced garlic. A good rule of thumb is 2 teaspoons of whole seeds per cup of zucchini. This pickle recipe will make four one-cup-sized jars or 2 pint jars. You can also place all of it in a 1-quart mason jar.
Step 4: Layer your zucchini or summer squash. You can layer in thinly sliced onions in between each layer.
Step 5: Make the pickling liquid. Heat the vinegar, water, sugar, and salt in a small saucepan and bring it to a boil. Feel free to taste the pickling liquid, adjusting sweetness and salt levels to your liking.
Step 6: Pour the hot pickling liquid over the zucchini.
Press the zucchini or summer squash down under the pickling liquid.
Step 7: Cool on the counter, seal and refrigerate! Chill for 8-24 hours and they are ready to serve!
storage
These refrigerator zucchini pickles will keep 2-3 weeks in an airtight container or sealed jar in your refrigerator.
Zucchini Pickles Serving Suggestions
- Layer them into sandwiches, burgers, or wraps for a delicious tangy crunch!
- Add to a cheese platter or charcuterie board and tasty condiment!
- Serve as a tasty side dish-perfect for BBQs!
- They also make a great hostess gift!
We hope you enjoy Jill’s recipe for picked zucchini! She just brought me another batch the other day, and I seriously can’t get enough of them. Jill is one of those friends who really doesn’t know how incredible she is, which of course, makes her all the more incredible. Her no-nonsense approach to life is refreshing and grounding, and I’m very comforted by her constant and steady presence. Her layers run deep, rooted in love.
More Favorite pickling recipes!
Zucchini Pickles Recipe
- Prep Time: 20
- Cook Time: 5
- Total Time: 25 minutes
- Yield: 16 ounces
- Category: zucchini,
- Method: pickled, preserved
- Cuisine: american
- Diet: Vegan
Description
This simple, delicious recipe for Zucchini Pickles takes only 20 minutes of hands-on time before going in your fridge! Layer them in burgers, sandwiches and wraps or serve as a tasty side dish! Vegan.
Ingredients
- 1 lb zucchini (or sub patty pan squash, crookneck or yellow summer squash) or enough to fill four small 4-oz jars- (choose summer squash no bigger in diameter than the width of the jars you will be using).
- 1 small onion or shallot, thinly sliced
- 1 tablespoon salt
- 4–8 garlic cloves
- 1/4 cup fresh dill
- 4 teaspoons mustard seeds (or sub fennel seed, coriander, cumin or a mix)
- 2 teaspoons whole black peppercorns
- Optional additions: small red chili – thinly sliced, bay leaves
Pickling Liquid
- 3/4 cup white vinegar (use white vinegar or white wine vinegar for the clearest brine)
- 3/4 cup water
- 2 tablespoons sugar
- 1 teaspoon salt
Instructions
- Thinly slice the zucchini and onions. Use a mandolin if you have one. If using a knife, make sure to cut pieces as thinly and evenly as possible. Thicker slices will result in a crunchier pickle. Paper-thin will be softer. Slice the small onion, or shallot on the mandolin.
- Sweat the zucchini. Toss the zucchini in a bowl with a tablespoon of salt and let it drain in a colander or strainer over a bowl for 1 hour or overnight. Rinse and pat dry.
-
Make the pickling liquid. In a small saucepan, bring vinegar, water, sugar, and salt to a boil, stirring until sugar dissolves, let cool slightly.
-
Fill the jars. Divide the fresh dill, mustard seeds, peppercorns, a few slices of chile pepper and sliced garlic cloves. Then layer the zucchini and onion, and press down, and tuck in a bay leaf if you like.
-
Pour the hot pickling liquid over the top. Press down on the squash again.
-
Let cool on the counter, seal, and place in the refrigerator for 8- 24 hours.
Notes
Zucchini pickles will keep for up to 2-3 weeks in the refrigerator.
This is not a canning recipe- requiring a different vinegar ratio.
Nutrition
- Serving Size: ¼ cup
- Calories: 98
- Sugar: 1.4 g
- Sodium: 197.4 mg
- Fat: 0.3 g
- Saturated Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 0.6 g
- Cholesterol: 0 mg
These were so easy and SO good!
My husband came home with a bag of yellow squash – that I don’t love but wanted to use. I didn’t have dill but had everything else + the bay leaves. We all loved them and they look so pretty in the jar.
Thanks for ALWAYS having awesome and interesting recipes. Your site is the first my daughter and I go to, when we want to make something, and get creative – easily!
Nice to hear this Cat! So glad the pickles were a hit.
Do you have to put any sugar in it? Thanks, looks a lovely idea.
You could try it, the flavor balance may need adjusting. Less vinegar?
I am going to pickle a batch tomorrow ! Thank you for this recipe . They’re always so easy to recreate and delicious. I also want to take a moment to say that I’ve been following you and your blog for a few years and YOU bring much joy and comfort to me.:)
This is so sweet to hear Tera, thank you! So glad you are enjoying.❤️
Do I rinse the salt off of the veggies before filling jars?
Hi Nicole, yes, sorry about that, rinse and pat dry! Updated the recipe.
So can I can them for winter? Can you can the pickles?
Hi Bonnie, these are refrigerator pickles, not intended for canning. The vinegar ratio is too low here to can. To can them I would use straight apple cider vinegar, and probably add way more sugar to balance this acidity.
Go with just vinegar. no water. bacteria can not grow in 5% acid. White vinegar, apple cider vinegar, must be at least 5% acidity.
Cute presentation!!! Can’t wait to try them!
Can I use Hot Water canning method with these so they are preserved for longer?
This is not a canning recipe- you would need to increase the vinegar, but not sure of exact ratio.
Delicious. Last night we had them as a side with grilled pork chops and miso-y grilled potatoes. These pickled squash chips cut through the fat of the meal beautifully. Today we had them on top of afternoon sandwiches. What a winner recipe!
Awesome Amy! Yes, they are great with rich meaty things!
Curious if honey would be an ok substitute for sugar?
Yes, that would be fine!
Just made these and have been using them on everything. Perfect in sandwiches! Crunchy and full of flavor. Added some home grown peppers and cilantro.
Do you have to use sugar?
No…. but it balances out the vinegar. The flavor is better.
Thank you
is something I can sub for the red chile? Or can exclude entirely?
Of course, sub another chile or just leave it out!
Looks great!! My biggest question: Where did you find the jars?
The canning jars are called Weck Jars, available at a lot of stores if you just google them ( Williams Sonoma, Crate and Barrel). The spice jars were from World Market. They have two sizes.. the shorter ones fit in my drawers nicely.
Can you hot water bath these for longer storage?
This is not a canning recipe. My guess is you could probably use the use the recipe, but skip the water, and just use vinegar and add more sugar. But I am guessing here. 🙂
Those are beautiful!
Absolutely lovely!
Thank you!
I get to eat some next weekend! I can’t wait. Nice hands!