Quick Pickled Zucchini Recipe

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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

4.87 from 15 votes

Author: Natasha of NatashasKitchen.com

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!

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Prep Time: 15 minutes mins

Total Time: 15 minutes mins

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.

• Full Nutrition Label
• Nutrition Disclosure

Course: Condiments, Side Dish

Cuisine: American

Keyword: Pickled Zucchini

Skill Level: Easy

Cost to Make: $