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–+ servings
Looking into the jar of zucchini pickles

Zucchini Refrigerator Pickles

A no-cook refrigerator pickle, ready in a day, no canning required. Change the herbs or heat and make it your own
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Prep Time: 15 minutes
Total Time: 15 minutes

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Course: Appetizer, Dinner, Pickling & Preserving Recipes
Cuisine: American
Keyword: savory, zucchin refrigerator pickles
Servings: 1 pint
Calories: 78kcal
Author: Anne Lawton

Zucchini Refrigerator Pickles

Equipment

Scale this Recipe 1 pint

Ingredients

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Instructions

  • Slice the zucchini into spears and layer them with the garlic cloves in a one-pint Mason jar.
  • Add the salt, pickling spice, and dill.
  • Pour in the vinegar and water.
  • Cover the jar and shake gently to combine.
  • Refrigerate for at least one day before eating.
  • Store in the refrigerator for up to one month.

Notes

Note: Cut zucchini into evenly sized spears so they pickle at the same rate, and make sure they stay fully submerged in the brine.

Nutrition

Serving: 2spears | Calories: 78kcal | Carbohydrates: 15g | Protein: 4g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 7009mg | Potassium: 666mg | Fiber: 4g | Sugar: 5g | Vitamin A: 574IU | Vitamin C: 41mg | Calcium: 102mg | Iron: 2mg

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

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