Turn zucchini into tangy and crunchy quick pickles. Soaked in a sugar-free, garlic and dill brine, these refrigerator pickles don’t require canning or any special equipment.
This easy pickled zucchini recipe is perfect for snack boards, sandwiches, and wraps. Or eat the crisp zucchini right out of the jar.
Summer is the season for zucchini. While there are loads of uses for this mild vegetable, sometimes it can still be a challenge working your way through all of it.
The answer? Turn it into quick pickles.
Zucchini has a mild flavor that soaks up a garlicky brine beautifully. (I also notice the flavor of the mustard seeds more prominently than with cucumber quick pickles.)
After soaking in the fridge for at least a day, they become wonderfully tender while still having crunch.
If you’re anything like me, you’ll find yourself snagging a few with a fork for an afternoon snack, adding them to a vegan charcuterie board, or piling them on a sandwich instead of regular dill pickles.
In this post:
Ingredients
Here are the ingredients you will need to make this recipe.
Salt: Use kosher salt (my preferred option) or non-iodized sea salt. I don’t recommend iodized table salt, because it can make your brine cloudy.
Different brands of kosher salt vary in crystal size. It’s normal for your pickle brine to taste slightly saltier or milder depending on what you use. If you prefer less pronounced saltiness, you can reduce the amount to 1½ Tablespoons.
White vinegar: White vinegar has a clean, sharp flavor that lets the garlic and dill shine. It also provides the bright acidity that you expect with quick pickles.
Zucchini: My preference is small to medium organic zucchini. They have tender skin, fewer seeds, and a firmer texture that’s ideal for pickling.
If you have larger zucchini, that’s fine. Just keep in mind that they tend to have more seeds and a softer interior, which may produce slightly less crisp pickles.
Aim for about 13 ounces, or enough to fill a 32-ounce mason jar.
Garlic: Thinly slice fresh garlic for delicious bite and flavor. (Don’t forget to eat the garlic slices too!)
Fresh dill sprigs: Fresh dill adds herbaceousness to zucchini pickles.
Mustard seeds: Mustard seeds add a subtle, warm sharpness and light tang. Along with garlic and dill, they help create that classic “pickled” taste.
How to make quick pickled zucchini
This section shows how to make this recipe at a glance with process photos of the steps. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
1. In a small pot, combine water and salt over medium heat, stirring occasionally, until the salt dissolves. Then turn off the heat, stir in white vinegar, and set aside to cool slightly.
2. Cut zucchini into thin slices, and add it to a clean glass jar along with fresh dill, sliced garlic, and mustard seeds.
3. Carefully pour the brine into the jar until everything is fully submerged.
4. Cover the jar with a lid, cool to room temperature, and refrigerate.
For the best flavor and texture, allow the zucchini to soften and absorb the brine for at least 24 hours before digging in.
Customize your zucchini quick pickles
Make this quick pickled zucchini recipe your own with any of these substitutions, variations, or additions.
- Vary the shape by cutting the zucchini into thicker coins, spears, or ribbons
- Replace some or all of the white vinegar with apple cider vinegar, white wine vinegar, or champagne vinegar
- Include more add-ins like whole peppercorns, cumin seeds, celery seeds, dill seeds, fennel seeds, turmeric, or coriander seeds
- Add spice with red pepper flakes or sliced jalapeno
- Add bite by including sliced onion or shallots
- Add sweetness by including a Tablespoon of sugar
Ways to use pickled zucchini
Zucchini pickles are terrific piled on top of veggie burgers (one of my favorite easy Trader Joe’s meals) or vegan pork tenderloin sandwiches.
You can also use them in any of these recipes instead of dill pickles:
- Pickle salsa
- Dill pickle hummus
- Chickpea tuna salad with pickles
- Creamy vegan dill pickle dip for potato chips
- Dill pickle potato salad
- Beer battered fried pickles
Keep in mind that some of the recipes above are better with thickly cut pickles, and plan accordingly when slicing.
Storage instructions
Store jarred pickled zucchini in the fridge, fully submerged in the pickling liquid. Enjoy within 2 weeks.
To make the pickles last as long as possible, always use a clean fork when removing them from the jar.
FAQ
No. The zucchini is plenty crunchy, tender, and able to absorb the brine without soaking. Just be sure to give it at least a day before eating for the best flavor.
No, you don't need to boil the brine for refrigerator pickles. It just helps the salt to dissolve faster. The zucchini pickles are preserved by the vinegar and refrigeration, not by heat.
I don't recommend it. Iodized salt can affect the color and make the brine cloudy. Plus, its finer grains may result in overly salty pickles.
No. This is a quick-pickling recipe. Refrigeration is required, and long-term canning isn't covered here.
If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!
📖 Recipe
Pickled zucchini recipe (Easy refrigerator pickles)
Ingredients
- 1 ¼ cups water
- 2 Tablespoons kosher salt or sea salt (not iodized)
- 1 cup white vinegar
- 13 ounces zucchini thinly sliced (about 2 small to medium zucchini)
- 6 garlic cloves peeled and sliced thin
- 1 teaspoon mustard seeds
- 3 sprigs dill fresh
Instructions
- In a small pot, combine the water and salt. Warm over medium heat, stirring until the salt dissolves, roughly 2 to 3 minutes.
- Turn off the heat and stir in the white vinegar. Set aside to cool slightly.
- Add the thinly sliced zucchini to a clean jar, along with the sliced garlic, mustard seeds, and fresh dill.
- Carefully pour the brine into the jar. Make sure the zucchini slices are totally submerged, and cover the jar with a lid.
- Let the jar cool to room temperature, then transfer to the refrigerator and allow the zucchini to soften and absorb the pickling liquid for at least 24 hours before eating. Enjoy within 2 weeks.
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