Quick Refrigerator Zucchini Pickles — No Canning Needed

Zucchini pickles are ready in about 30 minutes with no canning required. Use any summer squash to make these quick refrigerator pickles that deliver bright, zippy flavor and a satisfying crunch.

This is a wonderful way to use up the zucchini bounty that appears in gardens every summer. Make extra jars to give to friends and neighbors. Enjoy them as a snack, tossed into salads, or layered on sandwiches.

How To Make Zucchini Pickles

For this recipe I used common dark green zucchini, but many varieties of summer squash work well: yellow zucchini, Costata Romanesco, yellow squash, pattypan, or cousa. If you enjoy simple vegetable snacks, these pickles are another easy way to stretch garden produce into flavorful jars.

Pickle Brine Ingredients

• zucchini – 2 small zucchinis per quart jar (1 for pint jars)
• distilled white vinegar
• cold water
• granulated sugar
• kosher sea salt
• yellow mustard seed
• dill seeds
• ground turmeric

PRO TIP: Turmeric can stain countertops, cutting boards, and skin. Wipe up spills promptly and wash hands after handling.

Sterilize Quart Jars

Each quart jar holds 32 ounces (4 cups). Clean and sterilize glass jars and lids in hot, soapy water or in the dishwasher before packing.

Prepare Zucchini Chips

1. Rinse zucchini well in cool water, optionally with a splash of vinegar, then drain in a colander.
2. Slice into 1/4″ rounds using a mandoline, crinkle-cut knife, or a chef’s knife.

PRO TIP: A small zucchini typically weighs about 1/4 to 1/3 pound. Two small zucchini will fill a quart jar when sliced.

How To Make Crinkle Cut Slices

These pickles are cut like classic bread-and-butter chips. The name dates back to the Depression era when people ate sliced pickles between buttered bread. To get that wavy edge, use a mandoline with a wavy blade or a crinkle-cut knife. If you prefer, simple flat 1/4″ rounds with a chef’s knife work perfectly.

• Use a mandoline with a wavy blade or a crinkle-cut knife for textured slices.
• Or cut uniform 1/4″ rounds with a chef’s knife for classic slices.

These zucchinis came from my neighbor’s garden, which is exactly the kind of generosity that inspires quick refrigerator pickles. A short pickling workshop also taught me helpful tips for keeping the slices crisp.

Pickling Liquid Instructions

1. In a large stainless-steel saucepan, combine vinegar, water, sugar, salt, mustard seeds, dill seeds, and turmeric. Bring to a quick boil over medium heat and stir until the sugar dissolves. Reduce heat and simmer for about 5 minutes to allow the spices to infuse.
2. Remove the pot from heat and let the pickling liquid cool until just warm to the touch. If the brine is too hot when poured over the zucchini, it can soften the slices instead of keeping them crisp.

Jar Zucchini Pickles

1. Pack the cut zucchini slices into clean Mason jars, leaving a little headspace.
2. Pour the warm (but not hot) pickling liquid over the zucchini, making sure the slices are fully submerged. Spoon any spices that settled in the pot into the jars. Seal with lids and rings. You may have leftover brine.
3. Store the jars in the refrigerator for up to one month. Flavors deepen after a day or two.

Refrigerator Zucchini Pickles FAQ

More Refrigerator Pickle Recipes

If you enjoy refrigerator pickles, try other quick recipes: dill refrigerator pickles made from garden cucumbers, Mexican pickled red onions that are great on tacos and sandwiches, dilly pickled green beans for snacks or Bloody Mary garnishes, and spicy pickled eggs for a protein-rich snack.