Home » Pickling & Preserving Recipes » Easy Zucchini Refrigerator Pickles Recipe (No Cooking)

Easy Zucchini Refrigerator Pickles Recipe (No Cooking)

This zucchini refrigerator zucchini pickles recipe is so simple to make and is a great alternative to cucumber pickles. No cooking or canning is required! And zucchini pickles are a great way to use up an abundance of zucchini from your garden.

This recipe was originally posted in 2018, it’s been updated for content and photos.

zucchini pickles in a jara

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There is nothing better than the taste of a homemade crunchy zucchini pickle. They are so tasty, especially when you make them with homemade pickling season.

Why this Recipe Works

  • Zucchini refrigerator quick pickle recipe is so easy to make!
  • There is no cooking or canning involved, it takes minutes to make these quick pickles.
  • They are crispy and delicious!

Here is What You Will Need

A view of the ingredients for the zucchini pickles: apple cider vinegar dill zucchini garlic and pickle spice

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This is an overview of the ingredients and steps to make this recipe. Scroll down for a printable recipe card with exact measurements and complete cooking instructions.


  • Fresh zucchini
  • Large garlic cloves
  • Fresh dill sprigs
  • Vinegar
  • Sea Salt
  • Pickling Spice – here is my recipe for homemade pickling spice
  • Red Pepper Flakes (optional)


  • One Pint Jars
  • Kitchen knife

How to make zucchini quick refrigerator pickles

Prepare: make the pickling spice using homemade and clean the pickling jars in hot water.

a picture of zucchini spears on a cutting board with garlic, spices and dill

Step 1. Prepare the zucchini

Use a sharp knife to cut the zucchini into spears and peel the garlic cloves.

A picture of pickle spears and garlic cloves in a  mason jar

Step 2. Fill the jar

Place each zucchini spear into a one-pint mason jar, alternating a few spears and a few cloves of garlic.

An overhead shot of zucchini pickle spears with spices and dill on top

Step 3. Add the spices

Add the salt, spices, and dill to the pickling jar with the pickle spears.


A picture of the jar of pickle spears with vinegar and water added

Step 4. Pour in the brine

Combine vinegar and water; pour it over the zucchini spears. Cover the jar and gently shake it to mix all ingredients.

Store the pickles in the refrigerator for at least one day before you serve them.

NOTE: One small zucchini should be enough to fill a one-pint jar.

Ingredient Notes & Substitutions

Zucchini. Small to medium green or yellow zucchini squash works best in this recipe. They have more flavor than large zucchini, which also have larger seeds and affect the pickles’ texture.

Zucchini can easily be substituted with cucumber spears or slices.

Vinegar. Apple cider vinegar is my choice when making pickles, but you can also use white wine vinegar or white vinegar for a milder flavor.

Sea Salt. I prefer to use sea salt when I cook; it dissolves nicely in the pickle brine. You can substitute sea salt with an equal amount of kosher salt or pickling salt.

Fresh Dill. I like the flavor that the fresh dill adds to the pickles. If you don’t have fresh dill, you can substitute it with 1/2 teaspoon of dried dill.

Pickling Seasoning. Store-bought or homemade pickle season will work. You can also make a lightly flavored brine and add a teaspoon of black peppercorns, a half teaspoon of mustard seeds and a teaspoon of celery seeds.

zucchini refrigerator pickle on a fork with a jar behind it

How to store zucchini refrigerator dill pickles

Store your quick pickles in the refrigerator for up to one month.

Freezing is not recommended

Have you tried these sweet and spicy refrigerator pickles?

Serving Suggestions

Serve your refrigerator zucchini pickles with anything you would serve a regular pickle with. We like them with grilled onion burgers, turkey burgers, and grilled cheese sandwiches.

They also taste great chopped up into small pieces and tossed into a potato salad or on a charcuterie board.

Use leftover or extra brine to marinate chicken breasts or steak!

Looking into the jar of zucchini pickles

Recipe Variations

Pickled vegetables. Try pickling cucumbers, raw or lightly steamed cauliflower, carrots, bell pepper asparagus or green beans.

Asian refrigerator zucchini pickles. Add a few slices of fresh ginger and 1/4 teaspoon of soy sauce, and a 1/4 teaspoon of honey for an Asian flair.

Bread and butter pickles. Make sweet pickles with a half to a teaspoon to taste honey or maple syrup.

Spicy Zucchini Pickles. Add a few slices of jalapeno peppers or a dash of hot pepper flakes for heat.

Change up the herbs. Instead of dill, use cilantro, basil, oregano, or any of your favorite fresh herbs in the pickle brine.

Change the shapes and make your pickles with zucchini ribbons or zucchini slices.

zucchini pickle spear on a fork

Tips & Questions

  • Make sure all the zucchini are submerged in the liquid for the best results.
  • Don’t be afraid to crowd the jar; stuff the spears in. They will shrink and fit perfectly once the brine is poured in.
  • Use fresh and small to medium zucchini for the best-tasting pickled zucchini.
  • Use clean and sanitized mason jars. Clean jars will prevent bacteria from forming in the pickles.
Are zucchini pickles different from pickles made with cucumbers?

Zucchini pickles have a much different texture than cucumbers. They have a more sponge-like texture. Whereas cucumbers are crisp and juicy.

Can I use another type of squash in this recipe?

You can use any type of summer squash to make these refrigerator pickles. I do not recommend winter squash because they are sweet and dense.

Why don’t you boil the brine to make refrigerator pickles?

Boiling the brine to make refrigerator pickles isn’t necessary and makes less crisp pickles. The salt will dissolve in the brine after a day.

You might also like these

Looking into the jar of zucchini pickles

Zucchini Refrigerator Pickles

Zucchini is a farmer’s market find in the middle of summer. These Zucchini Refrigerator Pickles are easy to make and taste great.
Prep Time: 15 minutes
Total Time: 15 minutes

Click on serving size to scale this recipe

Course: Pickling & Preserving Recipes
Cuisine: American
Keyword: homemade pickles, pickles, zucchini pickles
Servings: 1 pint
Calories: 22kcal
Author: Anne
Scale this Recipe 1 pint



  • slice the zucchini into spears and place into a one-pint Mason Jar alternating with the cloves of garlic.
  • add the salt, pickle spice and dill.
  • pour in the vinegar and water.
  • cover the jar and gently shake to mix all of the ingredients together.
  • the pickles will be ready to eat in one day..
  • store your zucchini pickles in the refrigerator for up to one month


Be sure that the zucchini is completely submerged in the brine for the best-tasting pickles.
Change up the herbs and try adding cilantro, basil, oregano or any of your favorite herbs.
Make them spicy by adding hot pepper flakes.
Try pickling vegetables such as steamed cauliflower, asparagus, or carrots.


Serving: 2spears | Calories: 22kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Sodium: 308mg | Fiber: 2g | Sugar: 2g

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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  1. I can’t believe I have never heard of zucchini pickles! I love that there is no canning involved and only takes minutes to make. This is the perfect way to use up all those garden zucchinis!

  2. This looks delicious. Next time I head to the store I am definitely snagging everything to make this! I might have some of the ingredients at home thankfully. Thank you for sharing!