Zesty Refrigerator Zucchini Pickles
These zesty refrigerator zucchini pickles are a crisp, tangy, and slightly spicy twist on traditional cucumber pickles. Made without canning, they’re quick to prepare and ready in just 24 hours. Perfect for sandwiches, burgers, or as a refreshing snack straight from the jar.
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Equipment
- Sharp knife or mandoline slicer
- Cutting board
- Small saucepan
- Measuring cups and spoons
- Quart-sized glass jar with lid (or 2 pint-sized jars)
Ingredients
- For the Pickles:
- 4 cups zucchini thinly sliced into rounds or spears (about 3–4 medium zucchini)
- 1 small onion thinly sliced
- 2 cloves garlic smashed
- 2 –3 fresh dill sprigs or 1 tsp dried dill
- 1 tsp mustard seeds
- 1 tsp black peppercorns
- 1 tsp red pepper flakes optional, for heat
- For the Brine:
- 1 cup white vinegar
- 1 cup water
- 2 tbsp granulated sugar
- 1 tbsp kosher salt
Instructions
- Prepare the Vegetables
- Wash zucchini thoroughly and slice into rounds or spears.
- Thinly slice onion and smash garlic cloves.
- Pack the Jars
- In a clean quart-sized jar (or 2 pint-sized jars), layer zucchini, onion slices, garlic, dill, mustard seeds, peppercorns, and red pepper flakes.
- Make the Brine
- In a small saucepan, combine vinegar, water, sugar, and salt.
- Bring to a boil, stirring until sugar and salt dissolve.
- Remove from heat.
- Fill the Jars
- Carefully pour the hot brine over the zucchini mixture, leaving about ½ inch of headspace at the top.
- Tap the jar gently to release any air bubbles.
- Seal and Chill
- Screw on lids tightly.
- Let jars cool to room temperature before placing them in the refrigerator.
- Marinate and Serve
- Allow pickles to chill for at least 24 hours before eating for the best flavor.
- Enjoy within 2–3 weeks for peak freshness.
Servings: 10 servings