Last Updated July 7th, 2021 at 10:28 pm by Lisa
Zucchini Pickles (NO CANNING) are ready in 30 minutes. These are refrigerator pickles (aka quick pickles) and last 30 days refrigerated.
The pickling brine gives these a zippy flavor and crisp texture, and what a great way to use up the summer squash that grows so fast in our gardens...
How To Make Crinkle Cut Slices
- Use a mandoline with a wavy blade or an inexpensive crinkle-cut knife to slice the zucchini (summer squash).
- Or, keep it simple, and cut ¼" slices with a regular chef knife.
All these zucchinis came from my neighbors garden. She was so generous to share them, and immediately I thought QUICK PICKLES!!
The recipe I used is similar to one I learned at a pickle class workshop... and is SO EASY.
Lets Make Pickles
pickle brine
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.
prepare zucchini chips
- Rinse zucchini well.
- Cut into ¼” slices using a mandoline, crinkle cut knife or regular chef knife.
pickling liquid
- 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.
PRO TIP: 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!
Who knew that all zucchini are actually squash? But, not all squash are zucchini!
"Squash" refers to a plant species within the gourd family, which is further divided into winter squash and summer squash.
Keep (un-canned/processed) zucchini pickles in the fridge for up to a month.
If you are making pickles, you can use kosher salt in place of pickling salt. You will add as much as 50 percent more than the amount specified in the recipe. Kosher sea salt has more spaces between the irregularly shaped crystals.
Pickles that are a type of fresh vegetable stored in the fridge in a brine solution, and not water-bath canned for long term shelf-storage.
What other Summer Squash will work in this recipe?
- yellow zucchini
- Costata Romanesco Zucchini
- yellow squash
- Cousa squash
More Pickled Zucchini Recipes
More Refrigerator Pickle Recipes
Make Dill Pickle spears, chips, and halves, and wait just one day to let the flavors develop. Once you can't wait any longer, crack open a jar...
These "Dilly" Pickled Beans will jazz up any boring relish tray, pop them into Bloody Marys, or toss into salads, or try them on burgers and sandwiches for their tang and crunch instead of pickle chips...
Quick Pickled Onions keep in the fridge for 3-4 weeks. Try on hamburgers, salads, tacos, and pulled pork or grilled cheese sandwiches.
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Zucchini Pickles (No-Canning)
Ingredients
- 9 cups zucchini ¼” thick slices
pickle brine
- 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
Instructions
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.
prepare zucchini chips
- Rinse zucchini well.
- Cut into ¼” slices using a mandoline, crinkle cut knife or regular chef knife.
pickling liquid
- 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.
Notes
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.
summer squash
These will also work in this recipe...- yellow zucchini
- Costata Romanesco Zucchini
- yellow squash
- Cousa squash
Oh my goodness! I made these this fall and they were AMAZING!! Such great flavors and SUPER easy to make! Didn't last long because we ate them all!