Last Updated September 23rd, 2020 at 11:11 am by Lisa
Zucchini Pickles are ready to eat in 30 minutes! These are quick refrigerator pickles, no canning required and will keep refrigerated for 30 days.
The pickling brine gives these zucchini pickles a zippy flavor and crisp texture, and what a great way to use up the summer squash that grows so fast in our gardens…
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How To Make Crinkle Cut Slices:
- Use a mandoline with a wavy blade or an inexpensive crinkle-cut knife to get this cut.
- Or, keep it simple, and cut 1/4″ 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 PICKLES!!
The recipe I used is similar to one I learned at a pickle class workshop… and is SO EASY!
These require NO CANNING and are ready in 60 minutes!
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 Of My Homemade Quick Pickle Recipes:
Well that is all there is to making quick zucchini pickles. It’s a fun relaxing way to use up all the zucchinis that seem to come on all at once!
All The Best Dishes,
Lisa XO
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Zucchini Pickles
Ingredients
- 9 cups zucchini 1/4” 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 1/4” 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 1/4″ 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!