Zucchini Pickles are ready to eat in 30 minutes! These are quick refrigerator pickles, NO CANNING required and will keep refrigerated for 30 days.
- 9 cups zucchini ¼” thick slices
- 6 cups distilled white vinegar
- 2 cups granulated sugar
- 4 tablespoons kosher sea salt or 3 pickling/canning salt
- 2 tablespoons mustard seed yellow or black
- 2 tablespoons dill seeds
- 1 tablespoon ground turmeric
sterilize quart jars:
Each quart holds 32 ounces. Clean and sterilize your glass jars in the dishwasher.
OR, in a pot of boiling water, sterilize for 10 minutes. Then sterlize the lids and rings in a pan of simmering water on the stove.
In a large stainless saucepan, mix vinegar, sugar, salt, mustard seeds, dill seeds, and turmeric. Bring to a boil over medium heat and dissolve sugar. Reduce heat and simmer 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
Place cut zucchini slices in clean Mason jars.
Pour the cooled pickling liquid in the jars, place lids and rings. You will have some pickling liquid leftover.
Keep in the fridge for up to a month.
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.
These will also work in this recipe...
- yellow zucchini
- Costata Romanesco Zucchini
- yellow squash
- Cousa squash
Turmeric spice will stain any white surface while you are cooking with it, and your hands so handle it with care. Once your zucchini pickles are ready to eat, the staining seems to diminish!
Serving: 32g | Calories: 67kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 662mg | Potassium: 113mg | Fiber: 1g | Sugar: 13g | Vitamin A: 80IU | Vitamin C: 7.1mg | Calcium: 17mg | Iron: 0.3mg