facebook

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

Ingredients:

  • 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

Directions:

  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.


Add a Comment

Easy Zucchini Refrigerator Pickles Comments

1 comment

Blog Title

5 out of 5 stars Sep 22, 2021
Tnx!!! sounds great, but lots of sugar...is it going to be tasting on the sweet side? also, once pickled, how long will it last in the fridge?
Esther from CA
Owner Response: Hi Ester, Thanks for the questions. These are tangy-sweet and full of spice. It is best to consume these within 3-4 weeks. They are a favorite around here!