Refrigerator Zucchini Pickles are no-heat nor canning-required! Make in just 10 minutes with your garden bounty plus kitchen staples.
Did you know you can make pickles out of pretty much anything without having to can them? I’ll show you how, but first I need to bust out my Dad and his canning/country music obsession from the early 90s. For whatever reason I can so very clearly picture him in my mind standing over a giant vat of steaming water canning vegetable after vegetable – mostly cucumbers and beets – with Boot Scootin’ Boogy or Achy Breaky Heart blasting from the speakers, for hours on end, for an entire summer. It was a phase for the ages.
Well, no country music blasting from the speakers at my house, nor of boiling water. Refrigerator Zucchini Pickles are no-cook and take about 10 minutes from start to finish. You know what we call that? An UPGRADE. Sorry Dad!
Anyway, zucchini pickles you guys! These are a thing and you should totally make them. We’re at the peak of zucchini season right now so I thought this would a fun and refreshing snack recipe to have on hand. As I mentioned, the recipe is no heat required – just mix water, distilled vinegar, salt, peppercorns, and a ton of fresh dill and garlic in a couple mason jars then add fresh zucchini spears and stash in the fridge. That’s it!
A couple other things worth mentioning – there is NO sugar in this recipe. Call me crazy but sweet, bread and butter-type pickles have no business calling themselves pickles. I just can’t. That said, this recipe is wonderfully savory and briny, and the garlic and dill really shine. I’ve listed two amounts for both ingredients so be sure to go on the lighter side if you prefer a more subtle garlic and dill flavor. I also added sliced shallot to these pickles which add a spicy, crispy contrast to the zucchini spears. I highly recommend a small appetizer fork for help fishing them out (and a breath mint for afterwards!)
Mix everything together, give the jar a little shake, then stash in the fridge for 24 hours before digging in and taking a bite. It’ll be hard to wait, but it’ll definitely be worth it!
Start by adding to 2 pint-sized mason jars each: 3/4 cup water, 2 Tablespoons distilled vinegar, 3/4 Tablespoon kosher or pickling salt (iodized salt will make a cloudy brining liquid,) 1 teaspoon black peppercorns, and 3-4 garlic cloves (depending on how much you love garlic.) Screw on the lids then shake well to combine.
Next add 2-3 spears fresh baby dill (depending on how much you like dill) and 1/2 of a large sliced shallot.
Next slice up the zucchini – you’ll need 2 small/medium-sized zucchini that are roughly the same diameter from bottom to top, though it’s not a deal breaker if they’re not – just use what you’ve got! After trimming off the tops and bottoms, slice each zucchini in half width-wise, then slice each half in half lengthwise. Finally, slice each quarter into 3 spears then add to the jars and give them one last shake.
Last step is to stash the pickles in the fridge then try your best not to open them for at least 24 hours. Your patience will be handsomely rewarded with garlicky, dill-kissed, super crisp zucchini pickles if you do. Keep in the refrigerator for a week or two, and re-make often. I hope you love this easy, summery recipe – enjoy!
Equipment
Ingredients
- 1-1/2 cups water
- 1/4 cup distilled white vinegar
- 1-1/2 Tablespoons kosher or pickling salt
- 2 teaspoons black peppercorns
- 6-8 cloves peeled garlic
- 4-6 spears fresh dill
- 1 large shallot, sliced
- 2 medium-sized zucchini, cut into 12 spears each or rounds
- 2 16 oz mason jars
Directions
- Divide the water, vinegar, salt, peppercorns, and garlic between 2 pint-sized (16oz) wide-mouth mason jars. Screw on the lid then shake to combine.
- Divide dill, shallots, and zucchini spears between the two jars then screw on the lid and gently shake. Refrigerate for at least 24 hours before enjoying. Zucchini pickles will last 1-2 weeks in the refrigerator.
Notes
- Do not use iodized table salt for this recipe
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Could I just put in an ice cream bucket n do that way??
I have to agree with most of the others . They are super!!
I have now shared your recipe with 2 of my friends who’s been bringing me zucchinis.
Thanks for sharing.
Thank YOU for sharing, Sandia – I’m so glad you are loving this recipe!
Tried these with some leftover zucchini I had from making your double chocolate zucchini muffins (delicious!)…these pickles are so good! My husband said I did good with these. He ate almost the whole jar and wants more!
Love it!! So glad they were a hit!
I absolutely love love this recipe! The only way I eat my zucchini’s now! The fact that it’s no boil and no sugar and so easy! Thank you ?
I tried this and added some coriander and mustard seeds and it was delicious! Thank you for the idea! I do have a question, our pickled zucchini spears were literally finished the second day. Could I reuse the juice and just put some more zucchini in, until the 1-2 weeks are over?
I think that would be completely fine!
Your recipe for my first attempt at pickles of any kind. My husband and I sampled them together after 24 hours. He gave them a definite thumbs up! Me too! He even came BACK into the room to kiss me on the cheek for them! Our son says they taste just like Klaussen. I’m making more this week.
Awww, thrilled to hear that, Cheryl!!
Has anyone tried this with yellow squash? I hate sweet pickles too and am looking for ways to save my squash!
PS… can I use regular onion for these? I don’t have shallots and am not planning a trip to the grocery store until the weekend.
Hi Eva! You can use sea salt and a regular onion, that’s fine! :)
Can I use sea salt (non iodized) instead of pickling or canning salt (of which I have neither). I have a lot of garden zucchini to use. I already made zucchini bread, zucchini fritters, and sauteed zucchini. It’s pickle time.
Fabulous. Snuck into a jar less than 24 hours and WOW!!! Crisp, well seasoned, and tasty. Wonderful recipe, thank you.
These are way too salty. I made 5 jars which I will be throwing out as they are inedible.
Is it possible you mis-measured the salt since you doubled or maybe even tripled the recipe? I haven’t received any other feedback that the pickles are too salty.