Quick Refrigerator Zucchini Pickles — No Canning Required

Zucchini pickles come together in about 30 minutes without any canning. Any summer squash works for these quick refrigerator pickles, which deliver bright, tangy flavor and a satisfying crunch.

These are a terrific way to use up an abundant zucchini harvest. Make extra jars to share with friends or neighbors. Enjoy them as a snack, toss them into salads, or add to sandwiches for extra tang.

How To Make Zucchini Pickles

For this recipe I used dark green zucchini, but many summer squash varieties work equally well: yellow zucchini, Costata Romanesco, yellow squash, pattypan, or cousa. If you like other zucchini snacks, try my zucchini chips recipe for a crisp, healthy alternative.

Pickle Brine Ingredients

• zucchini – 2 small zucchinis per quart jar (1 for pint jars)
• distilled white vinegar
• cold water
• granulated sugar
• kosher sea salt
• yellow mustard seed
• dill seeds
• ground turmeric

PRO TIP: Turmeric will stain white surfaces and skin. Wipe up spills quickly and handle with care.

Sterilize Quart Jars

Each quart jar holds 32 ounces (4 cups). Wash and sterilize jars and lids in hot, soapy water or the dishwasher before filling.

Prepare Zucchini Chips

1. Rinse zucchini in cool water with a splash of vinegar, then drain in a colander.
2. Slice into 1/4″ rounds using a mandoline, crinkle-cut knife, or a chef’s knife.

PRO TIP: A small zucchini weighs about 1/4–1/3 pound. Two small zucchini will typically fill a quart jar.

How To Make Crinkle-Cut Slices

These pickles are typically sliced like bread-and-butter chips. Legend says bread-and-butter pickles earned their name during the Depression when sliced pickles were placed in buttered bread for a low-cost meal.

• Use a mandoline with a wavy blade or a crinkle-cut knife for the classic ridged slices.
• Or simply slice 1/4″ rounds with a chef’s knife for even, flat chips.

These zucchinis came from a generous neighbor’s garden, and pickling was the perfect way to preserve them. A short pickling workshop also helped me refine the method for crisp, flavorful results.

Pickling Liquid Instructions

1. In a large stainless saucepan combine vinegar, water, sugar, salt, mustard seeds, dill seeds, and turmeric. Bring to a quick boil over medium heat and stir until the sugar dissolves. Reduce heat and simmer for about 5 minutes to allow the spices to infuse.
2. Remove the brine from the heat and let it cool until just warm to the touch. If the brine is too hot it will cook the zucchini and produce soft, soggy pickles instead of crisp chips.

Jar Zucchini Pickles

1. Pack the sliced zucchini into clean Mason jars, standing them upright and filling to just below the shoulder.
2. Pour the warm (not hot) pickling liquid over the zucchini, making sure the slices are fully submerged. Spoon some of the floating spices into the jars as well. Leave about 1″ headspace, then seal with lids and rings.
3. Store the jars in the refrigerator. These refrigerator zucchini pickles will keep for up to one month.

Refrigerator Zucchini Pickles FAQ

More Refrigerator Pickle Recipes

If you enjoy quick pickles, try refrigerator dill pickles made from garden cucumbers—ready to taste after just one day and excellent with fresh dill, garlic, and peppercorns. Mexican pickled red onions keep 3–4 weeks and are a tasty topping for burgers, tacos, and sandwiches. Pickled green beans (dilly beans) make a lively addition to relish trays or cocktails, and spicy pickled eggs offer a protein-packed snack ready in about a week.

Zucchini Pickles Recipe (No-Canning Refrigerator)

Zucchini pickles are ready in 30 minutes with no canning. Use any summer squash for quick pickles with bright flavor and a crisp crunch.

Prep Time 30 minutes

Cook Time 5 minutes

Cool the pickle liquid 1 hour

Total Time 35 minutes

Servings 32

Calories 68kcal

Author Lisa Hatfield

Equipment

• Crinkle-Cut Knife
• Mandoline
• 4 quart Mason jars, lids, and rings

Ingredients

• 8 whole zucchini (small, 1/4–1/3 lb each), sliced 1/4″ thick

Pickle brine

• 5 cups distilled white vinegar
• 5 cups water
• 1 cup granulated sugar
• 2 tablespoons kosher sea salt
• 2 tablespoons mustard seed
• 2 tablespoons dill seeds
• 1 tablespoon ground turmeric

Instructions

Clean quart jars

• Wash jars and lids in hot, soapy water or the dishwasher. Note: 2 small zucchinis per quart jar (1 for pint jars).

Prepare zucchini chips

• Rinse zucchini in cool water with a splash of vinegar, then drain in a colander.
• Slice into 1/4″ pieces using a mandoline, crinkle-cut knife, or chef’s knife.

Pickling liquid

• Combine vinegar, water, sugar, salt, mustard seeds, dill seeds, and turmeric in a large stainless saucepan. Bring to a quick boil and dissolve the sugar, then reduce heat and simmer for 5 minutes to infuse the spices.
• Remove from heat and cool until just warm to the touch so the zucchini stays crisp.

Jar zucchini pickles

• Pack sliced zucchini into clean jars.
• Pour the warm pickling liquid over the zucchini, leaving about 1″ headspace. Seal jars with lids and rings.
• Refrigerate and use within one month.

Notes

Zucchini or summer squash

Use 2 small zucchini per quart jar, or 1 small zucchini per pint jar. Other suitable varieties include yellow zucchini, Costata Romanesco, yellow squash, and cousa.

Pickling brine

Allow the brine to cool until just warm; a very hot brine will make the zucchini soft rather than crisp.

Cut slices

For crinkle-cut slices use a mandoline with a wavy blade or a crinkle-cut knife. Regular 1/4″ slices work fine too.

Turmeric

Turmeric stains surfaces and skin—handle carefully and clean spills promptly. Any staining on the finished pickles will fade with time.

Nutrition

Calories: 68 kcal
|
Carbohydrates: 14 g
|
Protein: 1 g
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Fat: 1 g
|
Sodium: 876 mg