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How to pickle zucchini
Pick your seasonings! Fresh Dill and Mustard Seeds are a good combination of flavors, but feel free to play around here.
You could add thinly sliced onions in between each layer.
How long will pickled Zucchini last?
What to serve Pickled Zucchini with?
More pickling recipes you may like:Print
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
Preserve summer’s bounty with these quick pickled summer squash and zucchini! Add to sandwiches and burgers! 30 minutes of hands-on time!
- 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
- 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
- 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.
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.
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.
Press down on the squash. Seal, and let cool in the fridge.
These will keep for up to 2-3 weeks.
- 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.
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!
I get to eat some next weekend! I can’t wait. Nice hands!