Easy Zucchini Refrigerator Pickles

Cucumbers get all the pickle glory. Try zucchini pickles! Enjoy these easy, delicious, no-can pickles. Your dinner guests will be amazed! Debatably better than cucumber pickles.

zucchini pickles


  • 9 medium (3 pounds), unpeeled zucchini cut into wedges or slices
  • 1 medium onion (red, white, or yellow), thinly sliced
  • 4 1/2 tablespoons salt
  • 2 1/4 cup cider vinegar
  • 2 1/4 cup white wine vinegar
  • 1 cup sugar
  • 3/4 cup fresh dill flowers and leaves or 1/4 cup dried dill
  • 2-4 hot peppers either cut in half lengthwise or scored on the bottom (1/2 or one whole per jar depending on preference); chili flakes may be substituted
  • 2-4 cloves garlic (or to taste), sliced in half
  • 1 1/2 tablespoons yellow mustard seeds


  1. Add salt to zucchini slices/spears and onion; stir to coat.
  2. Place salted zucchini and onion in a colander over a bowl, and refrigerate for 24 hours. (liquids will drain into the bowl.)
  3. Discard drained liquid; set salted zucchini and onion aside.
  4. Heat vinegars and sugar on the stove until sugar is dissolved.
  5. Divide remaining ingredients among the jars or other non-reactive, clean containers.
  6. Fill the containers with zucchini and onion leaving a little room on top (1/2″) so liquid will cover.
  7. Pour vinegar-sugar mixture over zucchini, onion, and spices.
  8. Place lids on containers and refrigerate once cooled.

Enjoy after one week of marinating. Makes about 4 pint-sized jars.

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