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A simple delicious recipe for Quick Pickled Zucchini and Summer Squash, which only takes 30 minutes of hands-on time before going in your fridge! Use on burgers, sandwiches or as a tasty side!
Come August, there always seems to be an overabundance of summer squash and zucchini in the garden. Here is a way to preserve some of summer’s bounty well into fall with this easy recipe for Quick Pickled Zucchini and Summer Squash!
Add them to burgers and sandwiches for a tasty tangy crunch or simply serve them as a side. They also make great gifts!
The great thing about this recipe is you can use any type of summer squash!
My good friend Jill came over the other day with these beautiful white pattypan squash she grew over the summer.
She came up with the idea of pickling them when had so many she didn’t know what to do with them. She brought them to a gathering and we all thought they were very delicious so I asked her to share the recipe and recreate them here!
I am constantly amazed at what comes out of Jill’s garden. It’s pretty much like her own personal farmer’s market in her backyard.
Jill has been a friend to me for a long time now. Through thick and thin, she’s been steady and constant. She is one of those friends that really doesn’t know how incredible she is, on so many levels.
Which of course, makes her all the more incredible. Her no-nonsense approach to life is refreshing and grounding and I’m often comforted by her practicality.
Her layers run deep, rooted in compassion.
How to pickle zucchini
Step One
Start by cutting your summer squash or zucchini.
To get very thin even slices, carefully slice the squash with a mandolin.
Step two
Salt and drain the squash beforehand to release water and give the pickles a crunchier texture.
Step three
Pick your seasonings! Fresh Dill and Mustard Seeds are a good combination of flavors, but feel free to play around here.
Step four
Assemble!
Fill the bottom of jars with whole seeds, garlic and fresh herbs. Play around with your own combination.
Jill uses these cute Weck jars that come in all different sizes.
Thinly sliced onion, garlic and chili peppers add flavor, color and heat.
Chilies not only provide a little spiciness, they add beautiful color!
Layer your squash.
You could add thinly sliced onions in between each layer.
You could add thinly sliced onions in between each layer.
Top with a little fresh dill.
Step Five
Make a quick pickling liquid with vinegar, water, sugar and salt… and bring to a boil.
Pour the pickling liquid over the squash.
Press the squash down under the liquid.
Step six
Seal and refrigerate.
How long will pickled Zucchini last?
These will last 2-3 weeks in your fridge.
What to serve Pickled Zucchini with?
Tasty on sandwiches and burgers, or try on a charcuterie plate!
Or even a bring as a side to a BBQ.
They also make a great hostess gift!
Let us know what you think in the comments below!
More pickling recipes you may like:
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Quick Pickled Zucchini and Summer Squash
- Prep Time: 25
- Total Time: 25 minutes
- Yield: 16 ounces 1x
- Category: pickled, preserved
- Method: pickled
- Cuisine: american
- Diet: Vegan
Description
Preserve summer’s bounty with these quick pickled summer squash and zucchini! Add to sandwiches and burgers! 30 minutes of hands-on time!
Ingredients
Units
Scale
- 1 lb patty pan, crookneck or zucchini squash-or enough to fill four small 4 oz jars- (pick squash no bigger in diameter than the width of the jars you will be using).
- 1 small onion or shallot, sliced thin
- 1 tablespoon salt
- 1 garlic clove, sliced – per jar
- 1 T fresh dill -per jar
- 1 tsp mustard seeds– per jar
- 1/2 tsp whole peppercorns– per jar
- 1 small red chile, sliced thin
Pickling Liquid
- 1/2 cup white vinegar
- 3/4 cup water
- 1/4 cup rice vinegar (or sub more white vinegar)
- 1/4 cup sugar
- 2 teaspoons salt
Instructions
- Using a mandolin, carefully slice the summer squash. If using a knife, make sure to cut pieces as evenly as possible, to the same thickness. Thicker slices will result in a crunchier pickle. Paper-thin will be softer.
- Slice the small onion, or shallot. Toss both onion and squash in a bowl with a tablespoon of salt and let drain in a colander or strainer over a bowl for 2 hours or overnight. Pat dry.
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Make the pickling solution: In a small pot, bring white wine vinegar, water, rice wine vinegar, sugar, and salt to a boil, stirring until sugar dissolves, let cool slightly.
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In each 4 oz jar, add about a tablespoon of fresh dill, a teaspoon of mustard seeds, 1/2 tsp peppercorns, a few slices of chile pepper and sliced garlic cloves. You could also try experimenting with other seeds like whole coriander, cumin, or fennel seed. Then layer the squash and onion in jars, and top off with the pickling liquid.
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Press down on the squash. Seal, and let cool in the fridge.
Notes
These will keep for up to 2-3 weeks.
Nutrition
- Calories: 98
Keywords: pickled zucchini, pickled summer squash, zucchini pickles, quick pickled zucchini
ca so you can use them for winter.
n you canned the pickles
Hi Bonnie, these are refrigerater pickles, not canned.
Cute presentation!!! Can’t wait to try them!
Can I use Hot Water canning method with these so they are preserved for longer?
I dont see why not! You would need to check acid levels, I’m not an expert at canning.
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!
Instead of a hot water bath, I actually use the dishwasher, however I have preserved these as you are talking about and yes they can be. They take a bread and butter flavor
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?
I would think so… but have never tried personally.
Those are beautiful!
Absolutely lovely!
Thank you!
I get to eat some next weekend! I can’t wait. Nice hands!