Zucchini Pickles

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

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!

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...

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.