How to Make Easy Zucchini Refrigerator Pickles Recipe (No Cooking)
This post contains affiliate links, as an Amazon Associate, I earn from qualifying purchases.
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.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Simple and Savory
During zucchini season, these crisp, tangy pickles are a seasonal staple in my fridge. The recipe’s so simple, yet so tasty especially when you make them with homemade pickling season. . You can have a jar of these delicious zucchini pickles to snack on in just an hour.
Why you will love these refrigerator pickles
- It’s an easy pickle recipe 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
This is a brief summary of the ingredients needed to make this easy Zucchini Refrigerator Pickles recipe and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.
As an Amazon Associate, I earn from qualifying purchases.
Ingredients
- 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)
🥄Equipment
- One Pint Jars
- Kitchen knife
How to make zucchini quick refrigerator pickles
Prepare: Make the pickling spice if you are using homemade pickle spice and clean the pickling 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.
Ingredient notes and substitutions
The list of ingredients is listed above, and below you’ll find suggestions for substitutions and notes regarding some of the ingredients.
Zucchini
For the best results in this recipe, use small to medium green or yellow zucchini squash. They are tender than the larger ones, which also have bigger seeds that can mess with the pickles’ texture. Zucchini can easily be substituted with cucumber spears or slices.
NOTE: Just one small zucchini should fill up a one-pint jar nicely.
Vinegar
My top pick for vinegar is apple cider vinegar because of its health benefits and delicious flavor. Another option is white vinegar, which has a milder taste and will give you a clearer brine.
Seasonings
Salt – When I make pickles, I like to use sea salt because it dissolves well in the pickle brine. If you don’t have sea salt, you can use the same amount of kosher salt or pickling salt instead.
Fresh Dill – I enjoy how fresh dill enhances the flavor of pickles. If you don’t have fresh dill, you can use 1/2 teaspoon of dried dill instead.
Pickling Seasoning – You can use store-bought or homemade pickle seasoning. Another option is to create a lightly flavored brine and include a teaspoon of black peppercorns, half a teaspoon of mustard seeds, and a teaspoon of celery seeds.
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.
What to serve with 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.
They also taste great chopped up into small pieces and tossed into a potato salad or on a charcuterie board.
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.
Tips
- Make sure all the zucchini are submerged in the liquid for the best results.
- 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.
- Use leftover or extra brine to marinate chicken breasts or steak!
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.
Grab your Free copy !
How to make dinner with what you have!
Get dinner on the table fast! Use this guide to help you whip up a tasty dinner with food you already have in your kitchen!
Do you like this recipe or have a question?
Please leave a comment or question and a 🌟🌟🌟🌟🌟 rating below. I answer all your questions!
You might also like these
Click on serving size to scale this recipe
Find process photos and variations in the blog post:
Zucchini Refrigerator PicklesIngredients
- 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 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
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!
Sign Up for Easy Recipes Straight in Your In-Box!
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!