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Zucchini Pickles

Published: June 17, 2021 | Last Updated: July 7, 2021 | Lisa 1 Comment
This post may contain affiliate links.

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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.

Zucchini in a wood bowl with a mandoline slicing zucchini in a crinkle cut pattern.

Lets Make Pickles

pickle brine

6 cups distilled white vinegar

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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

  1. Rinse zucchini well.
  2. Cut into ¼” slices using a mandoline, crinkle cut knife or regular chef knife.

pickling liquid

  1. 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.
  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. Place cut zucchini slices in clean Mason jars.
  2. Pour the cooled pickling liquid in the jars, place lids and rings. You will have some pickling liquid leftover.
  3. 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!

Are squash and zucchini the same?


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.

How Long Do Zucchini Pickles Last?

Keep (un-canned/processed) zucchini pickles in the fridge for up to a month.

Do you use the same amount of pickling salt vs kosher sea salt?


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.

What Are Refrigerator Pickles?

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

  • Quick-Pickled Zucchini
  • Refrigerator Zucchini Pickles
  • Bread and Butter Zucchini Pickles

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...

Jalapeno-Dill Refrigerator Pickles (No-Canning)
Refrigerator Pickles with jalapeno, garlic, and fresh dill. This pickling recipe requires no canning to make crunchy homemade dill pickles.
GET THE RECIPE PIN IT
A person pulling a dill pickle chip out of a clear glass canning jar of homemade pickles.

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...

Pickled Green Beans
Pickled Green Beans (aka "Dilly Beans") require NO CANNING. Jazz up relish trays, pop into Bloody Marys, or toss pickled beans into salads!
GET THE RECIPE PIN IT
Three jars of pickled green beans with a fork stuck inside the jar and some in a dish.

Quick Pickled Onions keep in the fridge for 3-4 weeks. Try on hamburgers, salads, tacos, and pulled pork or grilled cheese sandwiches.

Mexican Pickled Red Onions Recipe
Make Pickled Red Onions with no canning. These are an easy beginner pickle that takes 10 minutes to prepare and ready to eat in 30 minutes but taste even better after a couple of days. Great condiment for Mexican food like tacos, tostadas, or top salads, hamburgers, pulled pork or grilled cheese sandwiches.
GET THE RECIPE PIN IT
Mexican pickled red onions in a clamp jar and white bowl with chiles and limes on a colorful striped cloth.

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A glass quart jar filled with zucchini pickles with a fork resting on jar spearing a pickle.
Print Pin Recipe

Zucchini Pickles (No-Canning)

Zucchini Pickles (NO CANNING) are ready in 30 minutes. These are refrigerator pickles (aka quick pickles) and last 30 days refrigerated.
Prep Time 30 minutes
Cook Time 5 minutes
Cool the pickle liquid 1 hour
Total Time 35 minutes
Servings 32
Calories 68kcal
Author Lisa Hatfield

Equipment

4- 1 Quart Mason jars, lids, rings
Crinkle-Cut Knife
Mandoline

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

tumeric

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!

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
Tried this recipe?Let's see it on Instagram! Follow us @Delicious.Table and tag us on your recipe photo with #delicioustable
Need ingredients or equipment to make this recipe? Shop Now Every cooking product recommended I own, use, and love how they perform in my kitchen. Happy Cooking! Lisa
Disclosure: As an Amazon Associate, Delicious Table earns advertising fees from qualified purchases linking to Amazon.com
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Reader Interactions

Comments

  1. Jessica Robinson says

    November 18, 2019 at 9:45 am

    5 stars
    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!

    Reply

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