Easy Zucchini Refrigerator Pickles Recipe (No Cooking)
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Overflowing with zucchini? These easy zucchini refrigerator pickles are a fresh, no-cook solution for turning that summer bounty into something tangy and irresistible. Not stove or canning required. Just a few simple steps and a chill in the fridge.
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Why you will love zucchini refrigerator pickles
- It’s an easy pickle recipe to make, no cooking or canning process needed!
- A great way to use up extra zucchini; perfect for garden overflow and no food waste!
- Customizable and they stay fresh for up to two weeks!
Here is What You Will Need
Ingredients you will need
- Fresh zucchini, yellow summer squash or cucumbers- cut into spears or thick slices.
- Large garlic cloves
- Fresh dill sprigs
- Vinegar (apple cider or white wine work best)
- Sea Salt
- Pickling Spice – here is my recipe for homemade pickling spice
- Red Pepper Flakes (optional)
- Water
How to make zucchini quick refrigerator pickles
Prepare: Make the pickling spice if you are using homemade pickle spice and clean the jars in hot water.
STEP 1: Use a sharp knife to cut the zucchini into spears and peel the garlic cloves.
STEP 2: Use a sharp knife to cut the zucchini into spears and peel the garlic cloves.
Step 3:Add the salt, spices, and dill to the pickling jar with the pickle spears.
Step 4: 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: Just one small zucchini should fill up a one-pint jar nicely.
Tips for making the best zucchini pickles
- Make sure all the zucchini are submerged in the liquid for the best results.
- Cut zucchini into uniformly sized pieces for even pickling.
- Use fresh, firm small to medium zucchini for the best texture.
- Use clean and sanitized mason jars. Clean jars will prevent bacteria from forming in the pickles.
- Use leftover or extra brine to marinate chicken breasts or steak!
See the recipe card below for the full ingredient list and instructions.
How to store zucchini refrigerator dill pickles
Store your quick pickles in the refrigerator for up to one month. Freezing is not recommended due to the water content of the zucchini.
Why zucchini pickles?
Zucchini is mild, and soaks up flavors wonderfully making them perfect for quick pickling. They hold their shape well and a subtly sweet bite which adds a fun twist on pickles. And if your garden is overflowing, it’s another great way to put zucchini to use.
How to use zucchini pickles
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.
Zucchini pickles also taste great chopped up into small pieces and tossed into a potato salad, on a charcuterie board or tossed into grain bowls, layered on sandwiches.
Quick pickle recipe variations
Vegetables. Try pickling cucumbers, raw or lightly steamed cauliflower, carrots, bell pepper asparagus or green beans.
Asian. Add a few slices of fresh ginger, 1/4 teaspoon of soy sauce, and a 1/4 teaspoon of honey for an Asian flair.
Sweet. Make sweet pickles with a half to a teaspoon of honey or maple syrup to taste. Add a jalapeno pepper to make them sweet and spicy pickles.
Spicy. Add a few slices of jalapeno peppers or a dash of hot pepper flakes for heat.
Garlic Dill. Double the garlic and dill for classic pickle flavor.
Change the shapes! Make your pickles with zucchini ribbons or zucchini slices.
Need help making veggies more exciting?
This guide has flavor tips and simple techniques to make any vegetable delicious.
Want more zucchini ideas? Don’t miss this collection of easy favorites.
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Buy Now → Questions
Zucchini pickles have a much different texture than cucumbers. Cucumbers have a higher water content which is released into the brine as they pickle. Zucchini, on the other hand have a lower water content and a sponge-like texture and tend to absorb the flavors better.
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.
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.
Yes, you can use store-bought pickle seasoning or you can create a lightly flavored brine and include a teaspoon of black peppercorns, half a teaspoon of mustard seeds, and a teaspoon of celery seeds with a pinch of bay leaves.
Not for refrigerator pickles, just make sure they are clean.
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Zucchini Refrigerator Pickles
Equipment
Ingredients
- a few sprigs of fresh dill
- 4 cloves fresh garlic chopped
- 3 tablespoons [apple cider vinegar]
- 1 tablespoon [sea salt]
- 1 tablespoon pickling spice
- 1/4 teaspoon [red pepper flakes] optional
- filtered water to fill up the jar
- 1 medium or 2 small zucchini per jar of pickles
Instructions
- slice the zucchini into spears and layer them with garlic cloves in a one pint Mason Jar.
- 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
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Check out more of our plant-based recipes here!
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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!
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!