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Close up of zucchini pickles in a quart glass mason jar.
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5 from 2 votes

Zucchini Pickles Recipe (No-Canning Refrigerator)

Zucchini Pickles are ready in 30 minutes with no canning! Use any summer squash for these quick pickles that have zippy flavor and a crisp crunch.
Prep Time30 minutes
Cook Time5 minutes
Cool the pickle liquid1 hour
Total Time35 minutes
Course: Sauces, Marinades, & Condiments
Cuisine: American
Keyword: quick pickles, refrigerator pickles, squash pickles, summer squash pickles, zucchini pickles
Servings: 32
Calories: 68kcal

Ingredients

  • 8 whole zucchini (small ¼-1/3 pound each) ¼” thick slices

pickle brine

  • 5 cups distilled white vinegar
  • 5 cups water
  • 1 cup granulated sugar
  • 2 tablespoon kosher sea salt
  • 2 tablespoons mustard seed
  • 2 tablespoons dill seeds
  • 1 tablespoon ground turmeric

Instructions

clean quart jars

  • Clean your glass jars and lids in hot soapy water or the dishwasher. Note: Each quart holds 32 ounces or 4 cups. 2 small zucchinis per quart jar (1 for pint jars).

prepare zucchini chips

  • Rinse zucchini well in a large bowl with cool water and a splash of vinegar, then drain in a colander.
  • Cut into ¼” thick slices using a mandoline, crinkle cut knife or regular chef knife.

pickling liquid

  • In a large stainless saucepan, mix vinegar, water, sugar, salt, mustard seeds, dill seeds, and turmeric. Bring to a quick boil over medium heat and dissolve the sugar. Reduce to low heat and simmer for about 5 minutes for the spices to infuse.
  • Set the pickling liquid aside until just warm to the touch. Note: If the brine is too hot, it will cook the zucchini and make the pickles soft instead of crisp.

jar zucchini pickles

  • Load the cut zucchini slices in clean Mason jars. 2 small zucchinis per quart jar (1 for pint jars).
  • Pour the cooled pickling mixture in the jars leaving an inch of headspace. Place lids and rings. You will have some pickling liquid leftover to discard.
  • Keep in the fridge for up to a month.

Video

Notes

zucchini or summer squash notes

2 small zucchinis per quart jar (1 for pint jars)
These will also work in this recipe...
  • yellow zucchini
  • Costata Romanesco Zucchini
  • yellow squash
  • Cousa squash

pickling brine

If the brine is too hot, it will cook the zucchini and make the pickles soft instead of crisp.

cut pickle slices

  • Use a mandoline with a wavy blade or an inexpensive crinkle-cut knife to get this cut.
  • Or, keep it simple, and cut ¼" slices with a regular chef knife.

tumeric

Turmeric spice will stain any white surface while you are cooking with it, and your hands so handle it with care and wipe up spills quickly. Once your zucchini pickles are ready to eat, the staining seems to diminish!

Nutrition

Calories: 68kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 876mg | Potassium: 108mg | Fiber: 1g | Sugar: 13g | Vitamin A: 70IU | Vitamin C: 6mg | Calcium: 18mg | Iron: 1mg