Zesty Refrigerator Zucchini Pickles

Zesty Refrigerator Zucchini Pickles

Description

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.

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

1. Prepare the Vegetables

   • Wash zucchini thoroughly and slice into rounds or spears.

   • Thinly slice onion and smash garlic cloves.

2. 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.

3. 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.

4. 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.

5. Seal and Chill

   • Screw on lids tightly.

   • Let jars cool to room temperature before placing them in the refrigerator.

6. 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.

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)

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes (plus 24 hours chilling)

Serving Size: Makes about 1 quart (8–10 servings)

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.

Print Recipe

Prep Time:15 minutes mins

Cook Time:5 minutes mins

Total Time:20 minutes mins

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

10 Frequently Asked Questions

1. Can I use yellow squash instead of zucchini?
Yes! Yellow squash works just as well and adds a nice color contrast to the jar.

2. How soon can I eat them?
They’re best after 24 hours in the fridge, but you can taste them after 4–6 hours for a milder flavor.

3. How long will these pickles last?
In the refrigerator, they’ll stay fresh for up to 2–3 weeks.

4. Do I need to sterilize the jars?
No, since this is a refrigerator pickle recipe, just wash the jars well with hot soapy water before use.

5. Can I reuse the brine?
You can reuse the brine once for a fresh batch of zucchini, but the flavor may be slightly milder.

6. Can I adjust the sweetness?
Yes, add more sugar for sweeter pickles or reduce it for a tangier flavor.

7. What if I want them spicier?
Increase the red pepper flakes or add a sliced fresh chili pepper to the jar.

8. Can I make them without dill?
Yes try fresh basil, oregano, or thyme for a different flavor profile.

9. Will the zucchini stay crunchy?
Yes, if eaten within the first couple of weeks; after that, they may soften slightly.

10. Can I can these for long-term storage?
This recipe is intended for refrigerator storage only, not water bath or pressure canning.

How To Store Zesty Refrigerator Zucchini Pickles

• Refrigerator Storage: Keep the jar tightly sealed in the refrigerator. Pickles will maintain best flavor and crunch for 2–3 weeks.

• Avoid Cross-Contamination: Always use a clean utensil to remove pickles from the jar never your fingers to prevent bacteria growth.

• Do Not Freeze: Freezing will damage the texture, making them mushy.

• Re-Seal Promptly: After each use, close the lid tightly to keep them crisp and prevent the brine from losing potency.