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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
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.
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.
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
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
- 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.
Can I use this recipe for pattypan squash(патиссон)?
Hi Dina, I haven’t tested that yet to advise. If you do an experiment, please share with us how it goes.
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!
I’m so glad you enjoyed it, Dina!
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
Hi Inna, you can find all of our vegetable recipes HERE.
Hi Natasha, the recipe says to use 5% vinegar, but all I have is 9%. Would it still work well if I use that?
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.
Do you think it would work to use dried dill and parsley? I don’t have fresh. Thanks!
Hi Lydia, I haven’t tested that but it should work! I hope you enjoy this recipe!
I’d like to keep these on the shelf instead of in the fridge. Can this recipe be processed in a water bath?
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.
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
That’s so great Joseph! Thank you for sharing that feedback and great review with me!
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
Thank you so much for sharing that with me, Joseph!
Joseph, I will try both of those in my garden next year. Thank you so much! I have zucchini every morning with my eggs this time of year; this year I am growing Dunja. I think my seeds came from Johnny’s. Planted late May and I’ve been harvesting since June 30. zone 5b Quad City Iowa area. Natasha, thank you for this recipe. I have 9 cukes that will be ready to pick in a couple more days 🙂 One jar of Natasha’s dill pickles coming up!
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😄
That’s so awesome Maria! Thank you for that awesome review!
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.
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? 🙂
Can you hot water bath these in quart jars so they keep longer?
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.
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!
My pleasurw Billy! Please let me know what you think of the recipe!
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 :)))
I’m so glad you both loved the recipe!!
These look amazing! Are these more like a bread and butter “pickle”, or a dill?
Hi Becky, they are more like dill in flavor 🙂