These Refrigerator Zucchini Pickles are the kind of easy summer recipe that turns a mountain of zucchini into something you’ll want to snack on straight from the fridge. They’re crisp, tangy, and loaded with flavor—and the best part? No canning gear needed.
Zucchini, I learned, is just as good—maybe even better—when pickled. I’ve had this on my summer to-do list for ages, especially after the success of those stuffed zucchini boats that you all loved. So if you’re staring at a pile of fresh zucchini from the garden or market, trust me—this recipe needs to happen in your kitchen.
Ingredient Notes
Zucchini vs. Cucumber
Zucchini doesn’t release as much water during pickling as cucumbers do, which is a good thing—it means the brine stays flavorful and less diluted. Because of that, I adjusted the vinegar-to-water ratio compared to cucumber pickles. Also, unlike cukes, zucchini slices won’t shrink down much, so you can pack your jars close to the top without worrying they’ll collapse and float.
Vinegar
Plain old white distilled vinegar (5% acidity) is my go-to here. It keeps the pickles looking bright and clean and delivers a bold, classic tang. Plus, it’s affordable and always on hand in my pantry.
Salt
Use kosher salt or coarse sea salt—just avoid anything iodized. Iodine can make your brine cloudy and mess with the color of the pickles.
Zucchini Pickling Spices
A good pickle is only as good as its brine, and I kept this one simple but flavorful. Black peppercorns, mustard seeds, dill seeds, and garlic cloves go right into the jars. These should be easy to find in most grocery stores.
How to Make Refrigerator Zucchini Pickles
Instead of mixing the spices into the brine, I like to add them straight into the jars first. That way, every jar gets an even dose of seasoning—and it looks nice too.
Filling the Jars
Next, fill the jars with your sliced zucchini and a couple of sprigs of fresh dill. Don’t have fresh dill? No worries. Just use about ½ teaspoon of dill seed per jar and you’ll still get that signature flavor.
Zucchini Pickle Brine
Now for the brine: just bring water, vinegar, sugar, and salt to a boil. Once it’s bubbling and everything’s dissolved, pour the hot brine directly over the zucchini in the jars. Pop the lids on tightly, give the jars a little shake, and let them sit on the counter for about 30 minutes before transferring them to the fridge. They’ll be ready to enjoy after 24 hours—but honestly, they’re already pretty tasty even earlier.
Other Important Notes
Aesthetics count: Want your pickles to look a little fancy? I sliced mine using a wavy knife to give them those cute crinkle-cut edges. Totally optional, but it makes them more fun to look at (and eat).
Skip the pre-cook step: Some recipes suggest soaking or boiling the zucchini first to soften them. I say skip it. A good hot brine does all the work. Your zucchini will still be crisp-tender without turning into a soggy mess.
Don’t try to can these: This recipe is for refrigerator pickles only. If you’re thinking of sealing these for shelf storage, this isn’t the one. Keep them in the fridge, and you’ll be good to go.
Storage: These pickles will keep well in the refrigerator for at least two weeks, probably longer. I usually make a few jars at a time, and they rarely last that long around here.
Pickled Zucchini
A perfect way to use up that surplus of late-summer zucchini! These quick Refrigerator Zucchini Pickles are simple to prepare, delicious, and make a great snack or condiment.
Ingredients
- 1½ pounds zucchini (about 3 to 4 medium zucchinis)
- 6 sprigs fresh dill
Seasoning (for 3 jars):
- 3 garlic cloves, peeled and halved (2 halves per jar)
- 1½ tsp black peppercorns (½ tsp per jar)
- 1½ tsp mustard seeds (½ tsp per jar)
- ¾ tsp dill seed (¼ tsp per jar)
Brine:
- 2½ cups water
- 1 cup white distilled vinegar
- ¼ cup granulated sugar
- 2 tbsp coarse sea salt or kosher salt (avoid iodized salt)
Instructions
- Rinse and trim the zucchini, discarding the ends. Slice into rounds or spears, based on your preference. Set aside.
- Evenly distribute the seasonings into three clean pint-size mason jars. Then add the zucchini slices and fresh dill evenly to each jar.
- In a saucepan, combine the brine ingredients and heat over medium-high. Once it comes to a boil, remove from heat.
- Carefully pour the hot brine into each jar, filling to about ½ inch below the rim. Secure lids tightly and give each jar a shake.
- Let jars cool on the counter for about 30 minutes, then move them to the fridge.
- Allow to pickle for at least 24 hours before eating. Best enjoyed within 2 to 3 weeks when stored in the refrigerator.
Nutrition Information
Yield
18Serving Size
1Amount Per Serving Calories 21Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 796mgCarbohydrates 4gFiber 0gSugar 3gProtein 1g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Frequently Asked Questions
Can I use yellow squash instead of zucchini?
Yes, absolutely! Yellow squash works just as well and adds a pop of color to your jars.
Do I have to use fresh dill?
Nope. If fresh dill isn’t available, substitute with dill seed—about ½ teaspoon per jar.
Can I adjust the sugar or salt?
You can tweak it to suit your taste, but keep in mind that too little sugar or salt can affect the flavor and texture of the pickles.
How do I know when they’ve gone bad?
If the brine turns murky, smells off, or if the pickles feel slimy, it’s time to toss them. That’s why I recommend keeping them refrigerated and eating within a couple of weeks.
Serving Suggestions
These zucchini pickles are great for more than just snacking. Toss them on burgers, layer them into sandwiches, or chop them up for a tangy salad topping. I even like them next to grilled meats or a cheese board—they cut through the richness perfectly.
Storing Leftovers
Once opened, just keep your jars in the fridge with the lid tightly on. As long as they’re submerged in the brine, they’ll stay fresh and crisp for about 2 to 3 weeks. No fuss.
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