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Refrigerator Zucchini Pickles are no-heat nor canning-required! Make in just 10 minutes with your garden bounty plus kitchen staples. | iowagirleats.com
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Refrigerator Zucchini Pickles

Refrigerator Zucchini Pickles are no-heat nor canning-required! Make in just 10 minutes with your garden bounty plus kitchen staples.
Prep Time 1 day
Total Time 1 day
Course Appetizer
Cuisine American
Keyword dairy free, gluten free, low carb, low fat, vegan, vegetarian
Method No Bake
Servings 12
Calories 11kcal

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

Instructions

  • 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

Calories: 11kcal | Carbohydrates: 2g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 877mg | Potassium: 105mg | Fiber: 1g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 7mg | Calcium: 13mg | Iron: 0.3mg