Canning and preserving is one of the best ways to make the most of your garden vegetables. Refrigerator Zucchini Pickles make a great addition to a sandwich or salad and can be enjoyed weeks after you harvest them.
Most of us are enjoying the abundance of zucchini available throughout late summer. I use them to make Italian Zucchini Boats, Pina Colada Zucchini Bread and Garden Zucchini Chowder. But I also like to pickle and preserve them for use on your favorite sandwiches and so much more.
You’re going to love this recipe because it is simple to make and will have you saying, “why haven’t I made these before?” The bright, slightly spicy flavor of these Refrigerator Zucchini Pickles will enhance any summer meal.
What to serve with Refrigerator Zucchini Pickles
- Onion Smash Burgers
- Spicy Sloppy Joes
- Buffalo Chicken Crunch Wraps
- Cheeseburger Pockets
- Italian Meatball Subs
Serve these pickled zucchini chips with a favorite sandwich, burger or salad for a delicious twist!
Refrigerator Zucchini Pickles Recipe
For this recipe, zucchini and onion slices get brined and pickled with garlic and a handful of herbs and spices.
Key Ingredients:
Vegetables:
- fresh zucchini
- Vidalia onion
Herbs and Spices:
- minced garlic
- fresh dill
- pickling spice
- red pepper flakes
For the brine:
- granulated sugar
- apple cider vinegar
- pickling salt
How to make Refrigerator Zucchini Pickles
Step-by-Step Instructions:
- Wash and slice the zucchini into thin rounds, about 1/4 inch thick. Peel and slice the onion. Place vegetables in a large bowl with 2 tablespoon of pickling salt. Cover all with cool water and allow to brine for one hour.
- Place 1/2 teaspoon minced garlic, 1/2 teaspoon of pickling spice and 1/4 teaspoon red pepper flakes in the bottom of each of 3 pint jars. Strain vegetables and shake strainer to remove excess water. Pack each jar with zucchini, sprigs of fresh dill, and onion slices, leaving 1/2-inch of headspace.
- In a small saucepan, heat 2 cups of water, 1 cup of apple cider vinegar, 1/4 cup of granulated sugar and 1/2 tablespoon pickling salt to boiling. Pour the mixture over the zucchini and onion slices in each jar. Cap each jar with a lid and a ring. Allow jars to cool for 30 minutes before putting them in the refrigerator.
- Turn jars upside down and shake gently to distribute spices evenly. Refrigerate the pickles for at least 24 hours before serving. Recipe makes 3 pint jars of zucchini pickles. Keep pickles for up to one month in the refrigerator.
There is no need for a water bath, no need to cook the zucchini, and no need to stand in a hot kitchen in the summer to get great tasting pickles. These Refrigerator Zucchini Pickles are easy to make, taste crisp and delicious, and make a flavorful complement to a juicy burger or a savory sandwich.
Farmer’s Market Week
This recipe for Refrigerator Zucchini Pickles is my final post this week that features fresh ingredients from the farmer’s market. It has been a week full of yummy recipes made with some of your favorite fruits and vegetables. To round out #FarmersMarketWeek, be sure to check out these delicious recipes from my food blogging friends.
- Karen’s Kitchen Stories– Green Bean Salad with Tomatoes, Arugula, and Basil Dressing
- That Recipe– Ratatouille
- Jolene’s Recipe Journal– Jalapeno Corn Cakes
- Magical Ingredients– Double Chocolate Zucchini Bread
- Art of Natural Living– Sun-dried Tomato Pesto
- Faith, Hope, Love & Luck– French Green Bean Potato Salad with Fresh Herbs
- A Day in the Life on the Farm– Grilled Zucchini Carbonara
- A Kitchen’s Hoor’s Adventures– Easy Chicken Stir-Fry
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Refrigerator Zucchini Pickles
Ingredients
- 4 small zucchini
- 1 medium Vidalia onion
For the brine:
- 6 cups water
- 2 tablespoons salt, canning and pickling
Herbs and Spices:
- 6 sprigs dill, fresh
- 1 1/2 teaspoons garlic, minced, divided
- 1 1/2 teaspoons pickling spice , divided
- 3/4 teaspoon red pepper flakes, divided
For pickling mixture:
- 2 cups water
- 1 cup apple cider vinegar
- 1/4 cup granulated sugar
- 1/2 tablespoon salt, canning and pickling
Instructions
- Wash and slice the zucchini into thin rounds, about 1/4 inch thick. Peel and slice onion. Place vegetables in a large bowl with 2 tablespoon of pickling salt. Cover all with cool water and allow to brine for one hour.
- Place 1/2 teaspoon minced garlic, 1/2 teaspoon of pickling spice and 1/4 teaspoon red pepper flakes in the bottom of each of 3 pint jars. Strain vegetables and shaker strainer to remove excess water. Pack each jar with zucchini, sprigs of fresh dill, and onion slices, leaving 1/2 inch of headspace.
- In a small saucepan, heat 2 cups of water, 1 cup of apple cider vinegar, 1/4 cup of granulated sugar and 1/2 tablespoon pickling salt to boiling. Pour the mixture over the zucchini and onion slices in each jar. Cap each jar with a lid and a ring. Allow jars to cool for 30 minutes before putting them in the refrigerator.
- Refrigerate the pickles for at least 24 hours before serving. Recipe makes 3 pint jars of zucchini pickles. Keep pickles for up to one month in the refrigerator.
Equipment
- 1 sharp knife and cutting board
- 1 medium bowl, for brining
- 1 small saucepan, for heating pickling mixture
- 3 pint-size jars, with lids and rings
- 1 wide-mouth funnel, for adding liquid to jars
Wendy M. Klik
Such a great way to preserve those zucchini that overflow in our gardens all summer long.