A glass jar of pickled zucchini

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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

4.87 from 15 votes
Author: Natasha of NatashasKitchen.com
A glass jar of pickled zucchini
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!
Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients 

Servings: 1 /2 gal jar

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

  • 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.
  • In the bottom of your clean jar, add 3 halved cloves of garlic, 2-3 bay leaves, and 6-8 peppercorns.
  • 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.
  • Combine all of your marinade ingredients and stir until sugar and salt are dissolved. Carefully pour the hot syrup over the layered zucchini.
  • 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.
Course: Condiments, Side Dish
Cuisine: American
Keyword: Pickled Zucchini
Skill Level: Easy
Cost to Make: $
Natasha's Kitchen Cookbook

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

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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Comments

  • Dina
    August 12, 2021

    Can I use this recipe for pattypan squash(патиссон)?

    Reply

    • Natasha's Kitchen
      August 12, 2021

      Hi Dina, I haven’t tested that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

      • Dina
        August 13, 2021

        Рискнула! С патиссонами тоже восхитительно!
        Went ahead last night and jarred a large “old” pattypan sliced to the 1/3” as in the original recipe. JUST tried it and it’s amazing. I did cut down the recipe as all I had was a 32 oz jar. Seems very versatile for the summer vegetable bounty in our farm share. Спасибо!

        Reply

        • Natashas Kitchen
          August 13, 2021

          I’m so glad you enjoyed it, Dina!

          Reply

  • inna
    July 24, 2021

    Natasha you had previously a recipe to marinate mixed vegetables. Do you still have it? It was the best marinating recipe I’ve ever tried

    Reply

  • Amy
    July 24, 2021

    Hi Natasha, the recipe says to use 5% vinegar, but all I have is 9%. Would it still work well if I use that?

    Reply

    • Natasha
      July 26, 2021

      Hi Amy, that may work but I haven’t tested it with 9% to see how it would affect the outcome. You might use a little less vinegar.

      Reply

  • Lydia
    August 13, 2020

    Do you think it would work to use dried dill and parsley? I don’t have fresh. Thanks!

    Reply

    • Natashas Kitchen
      August 13, 2020

      Hi Lydia, I haven’t tested that but it should work! I hope you enjoy this recipe!

      Reply

  • Lm
    August 3, 2020

    I’d like to keep these on the shelf instead of in the fridge. Can this recipe be processed in a water bath?

    Reply

    • Natashas Kitchen
      August 3, 2020

      Hi Lm, 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

  • Joseph
    September 27, 2019

    Answer to your question ,,,squash boats ,using this cocozell DE Napoli I do not pre cook them like all other recipe ,just remove soft seed flesh toss or save for mulch ,, And use your taste to stuff ,like Italian sausage casings removed crumbled sauted wit diced onion, yellow ones , fine chopped garlic Italian seasoning use a good olive oil ,to cook ,med heat ,stuff wit mixture sprinkle some bread crumbs or Panko ,that were tossed in olive oil ,just to moisten not soaked , a sprinkle of Ramano 375 degree pre heated oven center shelf ,bake 110 ta 15 min switch to broil just ta toast the top enjoy also new one run a fork down sides of squash or zucchini creating shallow ,shallow grooves, slice in 1/2 rounds then hollow out rounds of soft center fuss with what you like but make that stuffing is Pre Cooked ,,sprinkle on a dusting of flour or not fry in med high olive oil corn oil cook to your liking,use a fork to test doneness of squash remembering stuffings cooked ,,,,serve along side of angel hair pasta wit some marinara sauce ,,,,,, get cooking

    Reply

    • Natashas Kitchen
      September 27, 2019

      That’s so great Joseph! Thank you for sharing that feedback and great review with me!

      Reply

  • Joseph
    September 27, 2019

    great recipe ,I did this with sweet and hot peppers combined ,,so you have a garden ?? ya gotta grow cocozell a summer squash zucchini Rampicanti ,they will blow yer mind so nutty both squash from Italy the Rampicanti stays very crunchy and the de Napoli cocozella is outrageous all who have had the ones I grow ask More More please, seed from Bakers Creek ,all heirlooms you can thank me next summer, with all new recipes using them , Oh did ya get the LOBSTA photo

    Reply

    • Natashas Kitchen
      September 27, 2019

      Thank you so much for sharing that with me, Joseph!

      Reply

  • Maria
    May 28, 2019

    Natasha, thank you so much for such a great idea, my husband love zucchini and I’m 100% sure he will eat all jar by himself😄

    Reply

    • Natashas Kitchen
      May 29, 2019

      That’s so awesome Maria! Thank you for that awesome review!

      Reply

  • 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

  • Billy
    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

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