Quick Pickled Zucchini Recipe

These are similar to refrigerator pickles except they are zucchini! It’s brilliant and delicious! The zucchini stay crisp to the bite even after marinating. Pair them with potatoes and steak for an amazing dinner.

My husband came up with this idea when trying to figure out what else we could do with the massive amounts of zucchini in our house this time of year. We think you’ll love these pickled zucchini! And do let me know what you’re doing with your zucchini!

Pickled Zucchini Ingredients:

2 – 2 1/4 lb zucchini (4 medium) (green zucchini, yellow squash, or light green Mexican zucchini will work)
3 cloves of garlic, halved
2-3 bay leaves
6-8 pepper corns
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill

Marinade Ingredients:

3 cups of boiling hot water
2 Tbsp olive oil
1/2 cup white vinegar (5% acidity)
1/3 cup granulated sugar
1 Tbsp salt (we used sea salt, non-iodized)

What you will need:

1/2 gallon jar with lid or heat-proof bowl with tightly fitting lid

Quick Pickled Zucchini Recipe

How to make pickled zucchini squash:

1. Steam sterilize your clean jar: fill it with 1 cup boiling water, cover with lid and swirl boiling hot water inside the jar (use oven mitts to hold the jar and swish carefully so you don’t burn your hands or drop the jar (do it over the sink; just in case). Drain the water completely.

2. In the bottom of your clean jar, add 3 halved cloves of garlic, 2-3 bay leaves, and 6-8 peppercorns.

Quick Pickled Zucchini Recipe-3

3. Slice zucchini into 1/3″ thick rings, discard the ends. Layer zucchini slices tightly, sprinkling dill and parsley between each layer. Pack the zucchini down with a clean cooking utensil if needed. Top with any remaining dill and parsley.

Quick Pickled Zucchini Recipe-2

Quick Pickled Zucchini Recipe-4

4. Combine all of your marinade ingredients and stir until sugar and salt are dissolved. Carefully pour the hot syrup over the layered zucchini.

Quick Pickled Zucchini Recipe-5

Quick Pickled Zucchini Recipe. Similar to refrigerator pickles, but it's zucchini. So good! @natashaskitchen

5. Cover tightly with lid and let the jar cool to room temperature on the counter then refrigerate overnight. From the time you pour in the water, it should marinate a minimum of 12 hours. Stays good in the fridge for 5-7 days.

Other pickled Recipes you might love just as much 😉 include:
1. Refrigerator Pickles
2. Marinated Red Bell Peppers
3. Marinated Mini Bell Peppers
4. Marinated Mushrooms

 

Quick Pickled Zucchini Recipe

4.6 from 5 votes
Prep Time: 15 minutes
Total Time: 15 minutes
These are similar to refrigerator pickles except they are zucchini! It's brilliant and delicious! The zucchini stay crisp to the bite even after marinating. Pair them with potatoes and steak for an amazing dinner. My husband came up with this idea when trying to figure out what else we could do with the massive amounts of zucchini in our house this time of year. We think you'll love these pickled zucchini! And do let me know what you're doing with your zucchini!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: Varies by Season
Servings: 1 /2 gal jar

Ingredients

Pickled Zucchini Ingredients:

  • 2 - 2 1/4 lb zucchini 4 medium (green zucchini, yellow squash, or light green Mexican zucchini will work)
  • 3 cloves of garlic halved
  • 2-3 bay leaves
  • 6-8 pepper corns
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill

Marinade Ingredients:

  • 3 cups of boiling hot water
  • 2 Tbsp olive oil
  • 1/2 cup white vinegar 5% acidity
  • 1/3 cup granulated sugar
  • 1 Tbsp salt we used sea salt, non-iodized

What you will need:

  • 1/2 gallon jar with lid or heat-proof bowl with tightly fitting lid

Instructions

  1. Steam sterilize your clean jar: fill it with 1 cup boiling water, cover with lid and swirl boiling hot water inside the jar (use oven mitts to hold the jar and swish carefully so you don't burn your hands or drop the jar (do it over the sink; just in case). Drain the water completely.
  2. In the bottom of your clean jar, add 3 halved cloves of garlic, 2-3 bay leaves, and 6-8 peppercorns.
  3. Slice zucchini into 1/3" thick rings, discard the ends. Layer zucchini slices tightly, sprinkling dill and parsley between each layer. Pack the zucchini down with a clean cooking utensil if needed. Top with any remaining dill and parsley.
  4. Combine all of your marinade ingredients and stir until sugar and salt are dissolved. Carefully pour the hot syrup over the layered zucchini.
  5. Cover tightly with lid and let the jar cool to room temperature on the counter then refrigerate overnight. From the time you pour in the water, it should marinate a minimum of 12 hours. Stays good in the fridge for 5-7 days.

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Quick Pickled Zucchini Recipe. Similar to refrigerator pickles, but it's zucchini. So good! @natashaskitchen

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Amanda
    July 7, 2018

    Just found your recipe for pickles zucchini and it sounds delicious. I can’t wait to try it!

    But I’m wondering if they would possibly last longer than a week, because I just can’t see being able to eat an entire half-gallon if them in that short a time. Reply

    • Natashas Kitchen
      July 7, 2018

      Hi Amanda! Great question. I haven’t tried to keep it longer that that so I can’t really say. If you do keep it longer please let me know how they are? 🙂 Reply

  • Heidi Finck
    September 17, 2017

    Can you hot water bath these in quart jars so they keep longer? Reply

    • Natasha
      natashaskitchen
      September 17, 2017

      Hi Heidi, this recipe is not intended for pickling with a shelf life, but for refrigeration. I’m not sure if it would work that way – it may be worth an experiment, but I can’t speak to that without testing it myself. Reply

  • June 19, 2017

    I don’t usually like zucchini very much, probably because my mother used to cook it to mush when I lived at home. I think pickled it could actually be very good. I am more than willing to give this a shot at home. Thank you for sharing! Reply

    • Natasha's Kitchen
      June 19, 2017

      My pleasurw Billy! Please let me know what you think of the recipe! Reply

  • Olga C
    June 17, 2017

    Just made it a couple of days ago with fresh squash/zucchini. My husbend and I both loved the end result! Natasha, you should come up with a similar canning recipe :))) Reply

    • Natasha
      natashaskitchen
      June 17, 2017

      I’m so glad you both loved the recipe!! Reply

  • Becky
    August 22, 2016

    These look amazing! Are these more like a bread and butter “pickle”, or a dill? Reply

    • Natasha
      natashaskitchen
      August 22, 2016

      Hi Becky, they are more like dill in flavor 🙂 Reply

  • Anna Vlasyuk
    August 19, 2016

    So what do you do with 100 pounds of free squash? Well, you give some away and start looking for ideas. Made this yesterday and I am so happy with the results! My husband and kids love it! Thank you ☺️☺️☺️ Reply

    • Natasha
      natashaskitchen
      August 19, 2016

      You are very welcome Anna, I’m so glad you liked it 😄. Reply

  • Christine
    August 3, 2016

    I just made your pickled zucchini (used pint jars), looks great, can’t wait to try. You do say after cooling store in fridge. Is there any way I can store on the shelf? Thanks for your help!! Reply

    • Natasha
      natashaskitchen
      August 3, 2016

      Christine, this recipe is intended to be stored in the fridge otherwise they will spoil. Reply

    • Sarah
      May 7, 2017

      Christine, you can hot water bath can them then the shelf life will be 12 months or so.

      I don’t know where you live so I would suggest you look up how long. Reply

  • Leanne
    April 9, 2016

    I read and re-read the recipe. I never saw the ingredients or instructions for the “hot syrup.” Am I blind? Reply

    • Natasha
      natashaskitchen
      April 9, 2016

      Hi Leanne. No problem! Please see the ingredients listed at the top of the recipe and in the print friendly:
      Marinade Ingredients:
      3 cups of boiling hot water
      2 Tbsp olive oil
      1/2 cup white vinegar (5% acidity)
      1/3 cup granulated sugar
      1 Tbsp salt (we used sea salt, non-iodized)

      Then step 4 says: “4. Combine all of your marinade ingredients and stir until sugar and salt are dissolved. Carefully pour the hot syrup over the layered zucchini.” Reply

  • Patricia
    October 16, 2015

    I am wondering if these are like dilly beans whih are hot water bath canned? I know that zucchini are water vegetables but it would seem to me that you could do this the same way and keep longer. Reply

    • Natasha
      natashaskitchen
      October 16, 2015

      I’ve never heard of dilly beans so I’m not sure. These are refrigerator zucchini so they are meant to be stored in the fridge. I haven’t tried canning zucchini to be kept at room temp if that is what you are asking. Reply

  • Maggie Strojinc
    July 28, 2015

    Why does it say good for 5-7days in the fridge? Is that the shelf life? Reply

    • Natasha
      natashaskitchen
      July 28, 2015

      Yes, that is how long it can be refrigerated. Reply

  • Susan
    July 21, 2015

    Is the liquid supposed to cover all the zucchini? Reply

    • Natasha
      natashaskitchen
      July 21, 2015

      Yes. Just make sure you pack them in there pretty tightly. Reply

  • Alla
    July 18, 2014

    Does the marinade has to be boiling hot? I tried to sterilize the jar with boiling water and it shattered. Can I cool the marinade before pouring it on zucchinis? Reply

    • Natasha
      natashaskitchen
      July 18, 2014

      Hi Alla, what kind of jar was it? Was it made for canning? That seems really bizarre that it would shatter. You can just wash it really really well. Reply

      • Alla
        July 19, 2014

        It was just a regular mason jar. Where can I get a canning jar? Reply

        • Natasha
          natashaskitchen
          July 19, 2014

          A mason jar should be safe for canning. Could it have been cracked or was it really cold before you added the hot water? Canning jars are sold in most grocery stores. Reply

  • Tanya
    July 16, 2014

    Can u plz tell us how much to put regular plain salt? I start making it and realize that’s what I have in kitchen!! Thank u!!! Reply

    • Natasha
      natashaskitchen
      July 17, 2014

      Tanya, you can use same amount of regular salt, but I always use not iodized. Reply

  • Alina
    July 16, 2014

    IS this the recipe that will last long through winter? Reply

    • Natasha
      natashaskitchen
      July 16, 2014

      No, it will last up to a week in the fridge (maybe a little longer, but we haven’t tested it longer). This is a recipe that has to be refrigerated. It doesn’t last on the shelf. Reply

  • July 16, 2014

    I have to try this one!!!! I remember canned zucchini from Ukraine. They were really good! Reply

    • Natasha
      natashaskitchen
      July 16, 2014

      I haven’t tried canned zucchini from Ukraine. If you do try these, let me know how they compare 🙂 Reply

  • Agnieszka
    July 12, 2014

    What a great way to use zucchini!! Another great recipe!! Thx!! Reply

    • Natasha
      natashaskitchen
      July 12, 2014

      You’re so welcome. I hope you love it! 🙂 Reply

      • Agnieszka
        July 14, 2014

        Natasha!!! OMG the pickled zucchini is delishhhhhhh. Thank You!! Reply

  • Valya
    July 12, 2014

    I always pickle green zuchhini every season. Kids like to eat them with plow.I never tried pickle yellow zuchhini. I wander if it taste the same. I should try it. Thanks for sharing! 🙂 Reply

    • Natasha
      natashaskitchen
      July 12, 2014

      The yellow ones taste slightly sweeter. I liked them a little more 🙂 Reply

  • Liz
    July 11, 2014

    Thank you for the nice recipe. Reply

    • Natasha
      natashaskitchen
      July 11, 2014

      You’re welcome Liz 🙂 Reply

  • Really?! Wow…I would have never have thought of that! What an awesome idea! And a great way to make a boom crop last! Reply

    • Natasha
      natashaskitchen
      July 11, 2014

      Totally! And that’s exactly what it is; a boom crop! I can’t cook it fast enough 🙂 Reply

  • Angie
    July 11, 2014

    Do you need to put a lid on these? I didn’t find anything about a lid in the directions. These sound so good, I can’t wait for my zucchini to ripen! Reply

    • Natasha
      natashaskitchen
      July 11, 2014

      Oh sheesh sorry I missed that. Yes, put the lid on tightly then let it cool to room temp on the counter. 🙂 I updated the recipe to reflect this. Thanks so much for asking! Reply

  • Marina
    July 11, 2014

    Wow I was just thinking about pickled zucchini! I have a bunch in my garden this year. My mom used to make these for us when we were kids. Thanks Natasha!!  Reply

    • Natasha
      natashaskitchen
      July 11, 2014

      You’re welcome! I hope it reminds you of your Mama’s 🙂 Reply

  • valerie
    July 11, 2014

    Can this be made without the sugar? Do I need to substitute something for the sugar? If yes, I can not use artificial sweeteners…any other suggestions? Reply

    • Natasha
      natashaskitchen
      July 11, 2014

      I haven’t tried it with artificial sweetener so I can’t say how that will alter the flavor. You can use less sugar. Are you not able to eat sugar at all? Reply

  • July 11, 2014

    I marinate zucchinis as well, and preserve them for winter. Also, zucchini spread (kabachkovaya ikra) is very good. Can’t wait for my zucchinis to ripen. Its still blooming in my garden 🙂 Reply

    • Natasha
      natashaskitchen
      July 11, 2014

      Do you have a good recipe posted for zucchini spread? I’d love to check it out! That’s something we love in our house as well I posted a recipe last year: https://natashaskitchen.com/2013/08/25/braised-zucchini-on-crusty-bread-and-giveaway/ My son really likes it too which makes me a very happy Mama! Reply

      • July 11, 2014

        I have a great recipe, but its not posted yet, but I’m working on it 😉 Reply

        • Natasha
          natashaskitchen
          July 11, 2014

          Awesome! Can’t wait! Reply

    • Jeidy McWhorter
      July 12, 2015

      How long do you have to boil the jars to preserve them? Reply

  • July 10, 2014

    That’s such a neat idea! Reply

    • Natasha
      natashaskitchen
      July 11, 2014

      Thanks Olga 🙂 Props to to my husband for figuring it out. I’ll pass your comment along to him. I’m sure it will make his day 😉 Reply

  • Tanya
    July 10, 2014

    Did u read my mind a few years ago??? I can’t wait to go to farmers market to get some zucchini !!! I was dreaming to make it for a while!!! Yum yum!!! Thank you very much and God bless!!! Reply

    • Natasha
      natashaskitchen
      July 11, 2014

      I’m so happy to hear that! It was completely new to me when my husband discovered it but it was love at first bite. I hope you enjoy it and it makes all your zucchini dreams come true! 😉 Reply

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