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Zucchini Pickles Recipe

This simple, delicious recipe for Zucchini Pickles takes only 20 minutes of hands-on time before going in your fridge! Layer them in burgers, sandwiches and wraps or serve as a tasty side dish! Vegan.

4.8 from 143 votes
25 mins
Total Time
16
servings
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Zucchini Pickles

How to Make the Best Zucchini Pickles

Homemade zucchini pickles are one of the best ways to use up an abundant summer squash harvest. These quick refrigerator pickles come together in just 25 minutes of active time and deliver a satisfying crunch with a tangy, garlicky flavor that’s perfect for topping burgers, sandwiches, and wraps.

Unlike traditional canning methods, this refrigerator pickle recipe requires no special equipment or water bath processing. Simply slice your zucchini thin, salt it to draw out excess moisture, and pack it into jars with aromatic dill, garlic, and mustard seeds. The hot pickling brine does all the work, transforming fresh summer squash into crisp, flavorful pickles overnight.

These vegan-friendly pickles make a wonderful addition to charcuterie boards, grain bowls, or simply enjoyed straight from the jar as a healthy snack. Store them in the refrigerator for up to several weeks—though they’re so delicious, they rarely last that long!

Zucchini Pickles

Zucchini Pickles

This simple, delicious recipe for Zucchini Pickles takes only 20 minutes of hands-on time before going in your fridge! Layer them in burgers, sandwiches and wraps or serve as a tasty side dish! Vegan.

4.8 from 143 votes
CourseSide Dish
CuisineAmerican
Keywordzucchini pickles, pickled zucchini, zucchini recipes, pickled summer squash, quick pickled zucchini
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Servings16 servings
Calories18kcal
AuthorAlex Raeburn
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Ingredients

Vegetables

Seasonings

Pickling Liquid

Instructions

Prepare the Zucchini

  1. Use a mandolin if you have one. If using a knife, make sure to cut pieces as thinly and evenly as possible. Thicker slices will result in a crunchier pickle. Paper-thin will be softer. Slice the small onion or shallot on the mandolin.
  2. Toss the zucchini in a bowl with a tablespoon of salt and let it drain in a colander or strainer over a bowl for 1 hour or overnight. Rinse and pat dry.

Make the Pickles

  1. Make the pickling liquid. In a small saucepan, bring vinegar, water, sugar, and salt to a boil, stirring until sugar dissolves, let cool slightly.
  2. Fill the jars. Divide the fresh dill, mustard seeds, peppercorns, a few slices of chile pepper and sliced garlic cloves. Then layer the zucchini and onion, and press down, and tuck in a bay leaf if you like.
  3. Pour the hot pickling liquid over the top. Press down on the squash again.
  4. Let cool on the counter, seal, and place in the refrigerator for 8-24 hours.

Notes

  • Choose summer squash no bigger in diameter than the width of the jars you will be using.
  • Use white vinegar or white wine vinegar for the clearest brine.
  • You can substitute fennel seed, coriander, cumin, or a mix for the mustard seeds.
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