Zucchini Pickles (Easy No Canning)

Zucchini Pickles are ready in 30 minutes with no canning! Use any summer squash for these quick pickles that have a zippy flavor and a crisp crunch.

What a great way to use up the abundance of zucchini squash that grows so fast in our gardens. Make some extra jars for friends and neighbors. Try them for snacks, in salads, or on sandwiches...

How To Make Zucchini Pickles

For these pickles, I used a common dark green zucchini (courgette) for this recipe. There are so many different varieties that will work like yellow zucchini, Costata Romanesco Zucchini, yellow squash, pattypan squash, or Cousa squash. Also, take a look at my recipe for healthy Zucchini Chips with a fresh clean dip! Another great way to use up all your Summer garden bounty.

Pickle Brine Ingredients

• zucchini - 2 small zucchinis per quart jar (1 for pint jars)
• distilled white vinegar
• cold water
• granulated sugar
• kosher sea salt
• yellow mustard seed 
• dill seeds
• ground turmeric

PRO TIP: Turmeric spice will stain any white surface or your hands while you are cooking with it. Wipe up any drips quickly.

Sterilize Quart Jars

Each quart holds 32 ounces or 4 cups. Clean and sterilize your glass jars with hot soapy water or in the dishwasher.

Prepare Zucchini Chips

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

PRO TIP: A small zucchini weighs approximately ¼-1/3 pounds. Two of these small zucchini squash will fill a quart jar, then cover it with pickling liquid.

How To Make Crinkle Cut Slices

Cut the zucchini summer squash into bread and butter pickle chips. The story goes that bread and butter pickles were named during the Great Depression era as people put sliced pickles in between buttered bread for an inexpensive meal.

• 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 flat ¼" slices with a regular chef knife.

All these zucchinis came from my neighbor's garden. She was so generous to share them, and immediately I thought quick pickles!! That same summer I took a pickle class workshop and learned some really great tips.

Pickling Liquid Instructions

1. In a large stainless saucepan or large pot, combine vinegar, water, sugar, salt, mustard seeds, dill seeds, and turmeric. Bring to a quick boil over medium heat and dissolve sugar. Reduce to low, simmer for about 5 minutes for the spices to infuse.
2. 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

1. Load the cut zucchini slices into clean Mason jars.
2. Pour the cooled pickling mixture into the jars, be sure to cover the sliced zucchini. Spoon some spices into the jar that settle in your pickling liquid. Place lids and rings. You will have some pickling liquid left over.
3. Keep in the fridge for up to a month.

Refrigerator Zucchini Pickles FAQ

More Refrigerator Pickle Recipes

Turn garden cucumbers into Dill Pickle spears, chips, and halves. Wait just one day to let the flavors develop. Once you can't wait any longer, crack open a jar of these Refrigerator Pickles. They are so good with fresh dill sprigs, garlic cloves, and black peppercorns for some amazing flavor!

Quick Mexican Pickled Red Onions keep in the fridge for 3-4 weeks. These taste so delicious on hamburgers, salads, tacos, and pulled pork or grilled cheese sandwiches.

These "Dilly" Pickled Green Beans will jazz up any boring relish tray. Pop them into Bloody Marys, toss chopped into salads, or try them on sandwiches for their tang and crunch instead of pickle chips.

Make a jar of these old-fashioned deli-style Pickled Eggs using jalapenos, garlic, and pickling spice. A healthy protein-packed snack ready in 7 days right in your kitchen.