Zesty Zucchini Refrigerator Pickles are ready to eat in 30 minutes! These are quick, with no canning required, and will keep refrigerated for 30 days.
The cold 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 Zucchini Pickles:
Use a mandoline with a wavy blade or a crinkle-cut knife to get this cut, or cut 1/4″ slices with a regular knife.
All these zucchinis came from my neighbors garden, and as soon as I saw them I thought PICKLES!! The recipe I used is similar to one I learned at a pickle class and workshop.
These require NO CANNING and are ready in 60 minutes!
What other Summer Squash will work in this recipe?
- yellow zucchini
- Costata Romanesco Zucchini
- yellow squash
- Cousa squash
More Homemade Quick Pickle Recipes:
- If you like pickled things, try these Refrigerator Pickled Green Beans, they are perfect for a Bloody Mary garnish or a healthy snack.
Refrigerator Pickled Green Beans (Bloody Mary Garnish)
Refrigerator Pickled Green Beans made in Mason jars (NO canning) and keep for up to 1 month. Use as a snack, in salads, or as a Bloody Mary garnish!
Check out this recipe
- Pretty pink Pickled Red Onions are made in under and learn different ways to use them! (they are awesome on grilled burgers and tacos)
Savvy Kitchen Tip: Quick Pickled Red Onions
Try on hamburgers, salads, tacos, and pulled pork or grilled cheese sandwiches. Make Refrigerator Pickled Red Onions in 1 hour, keep in the fridge for 3-4 weeks!
Check out this recipe
- Make some Jalapeno Garlic Dill Refridgerator Pickles, they are easy and no canning required!
Jalapeno, Garlic, Dill Refrigerator Pickles
Easy Jalapeño Garlic Dill Refrigerator Pickles (no canning) are crunchy, with a spicy zing of jalapeno, the tang of vinegar, and a fresh dill taste!
Check out this recipe
Zesty Zucchini Refrigerator Pickles
Zesty Zucchini Refrigerator Pickles are ready to eat in 30 minutes! These are quick, with no canning required, and will keep refrigerated for 30 days.
Prep Time 30 minutes
Cook Time 5 minutes
Cool the pickle liquid 1 hour
Servings 32
Calories 67
Equipment
- A knife, mandoline with a wavy blade or a crinkle-cut knife.
Ingredients
- 10 cups zucchini 1/4” thick slices
- 6 cups distilled white vinegar
- 2 cups granulated sugar
- 3 tablespoons sea salt or pickling/canning salt
- 4 teaspoons mustard seed yellow or black
- 4 teaspoons dill seeds
- 4 teaspoons ground turmeric
Instructions
- Rinse zucchini well, and cut into 1/4” slices using a mandoline, crinkle cut knife or regular knife.
- 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.
- Place cut zucchini slices in clean Mason jars, pour the cooled pickling liquid in the jars, place lids/rings, and keep in the fridge for up to a month. You will have some pickling liquid left over.
Nutrition
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
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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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