These tangy, crunchy Refrigerator Zucchini Pickles are a game-changer for sandwiches, salads, or just a tasty snack straight from the jar!
How to pickle zucchini, you ask? Well, I’m going to show you! Remember how in Monday’s Summer Squash Bread post, I told you all about how I shredded up a truckload of squash and zucchini to make bread?
Well, I fibbed a little bit. I saved some of the smaller zucchini to make spiralized zucchini pickles! Just like the squash bread, this recipe experiment was created out of necessity. I got really excited when I planted my garden this year and expected that I’d have a ton of pickling cucumbers by now. I bought some canning books. This one, Not Your Mama’s Canning Book, is by far my favorite and written by a fellow blogger.
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Crafting Perfect Spiralized Zucchini Pickles
I dug all of my mom’s old canning equipment out of the closet and started dreaming about all of the pickles I was going to eat. Right, so, I wanted pickles and I had a lot of zucchini. I didn’t like the idea of pickled zucchini chips, so I decided to whip out the good old spiralizer attachment.
Within minutes, I had a whole mess of spiralized zucchini just ripe for pickling. I salted them to remove excess moisture, patted them dry, and then stuffed the curls into hot jars along with some Ball Pickle Crisp.
Next, I boiled some pickling brine and ladled it into the jars. I followed the instructions in my America’s Test Kitchen Foolproof Preserving Cookbook for zucchini pickles by processing the jars in a hot water bath for 30 minutes. If you need a canning kit, here is a good one that is not expensive. If you’re not into the whole canning zucchini thing, you can always make these as refrigerator pickles instead—I’ve made some notes in the recipe below that should help you out.
Reasons to Love These Spiralized Pickles
- The Refrigerator Zucchini Pickles recipe is easy and quick to prepare, perfect for busy schedules.
- Tangy, crunchy, and sweet flavors make Refrigerator Zucchini Pickles irresistible.
- Refrigerator Zucchini Pickles are a healthy snack alternative to chips.
Recipe Ingredients
- Apple Cider Vinegar: Adds tangy, slightly sweet flavor.
- Yellow Mustard Seeds: Adds a mild, tangy spice and slight crunch.
- Red Pepper Flakes: Adds a touch of heat and spice, giving the pickles a subtle kick and depth of flavor.
See the recipe card for full information on ingredients and quantities.
Variations
- Vinegar Alternative: Swap apple cider vinegar with white vinegar for a milder tang.
- Herbs and Spice Variation: Try adding fresh dill for a classic pickle flavor, or a cloves garlic for a robust, savory twist. You can also use ground turmeric to maintain the warm, earthy taste and vibrant color. Adding a few black peppercorns will give your pickles a hint of spice and complexity.
How to Make Refrigerator Zucchini Pickles
Step #1: Toss the zucchini with the salt in a large bowl. Chill for 3 hours in the fridge, then drain and pat dry with a paper towel.
Step #2: While the zucchini is chilling, prepare for canning as follows: Place a canning rack in a large pot and put four-pint jars (lids removed) onto the rack. Add enough water to cover the tops of the jars by 1 inch. Set the heat to medium and allow the water to come to a simmer. Turn off the heat.
Step #3: Use a jar lifter to remove the hot jars from the pot of water and place them upside down on a clean dish towel. Once dry, turn them upright and add ⅛ teaspoon pickle crisp to each jar. Pack each jar tightly with the drained zucchini.
Step #4: Place the vinegar, sugar, water, mustard seeds, turmeric, and red pepper flakes in a medium saucepan. Set the burner to medium-high heat and allow to boil. Use a funnel and a ladle to fill each zucchini-packed jar with the hot brine. Be sure to leave 1/2-inch of headspace. Use a clean butter knife or wooden skewer to run along the inside of each jar to remove any air bubbles. If any of the jars have more than 1/2-inch headspace after the air bubbles pop, top them off.
Step #5: For Refrigerator Pickles: Cover with lids and rings, let cool to room temperature, and chill in the fridge before serving.
Step #6: For Canning: Wipe the rims of the jars clean with a paper towel. Add the lids and screw on the rings until just barely tight (don’t over-tighten!). Heat the water that remains in the canning pot until it reaches 120°F (49°C). Use the jar lifters to place the jars right-side-up onto the canning rack. Bring the water to between 180-185°F (82-85°C) and maintain it for 30 minutes. Carefully remove it from the pot and set it on the kitchen towel to cool for 24 hours. Remove the rings and check to ensure each lid is sealed. Store for up to 1 year.
Expert Tips
- Brine Temperature: Make sure the brine is hot but not boiling when you pour it into the jars. This helps the sliced zucchini maintain its crunch and absorb flavors more effectively.
- Air Bubble Removal: Running a knife or skewer along the inside of the jar is crucial for removing air bubbles, ensuring a better seal and longer shelf life.
Frequently Asked Questions
Refrigerator Zucchini Pickles are versatile and can be used in sandwiches, salads, burgers, or as a tangy, crunchy snack straight from the jar. They also make a great addition to charcuterie boards.
You can use various cuts like zucchini spears, zucchini ribbons, or round slices for different textures and presentations.
The pickling liquid is made by boiling apple cider vinegar, white sugar, water, mustard seeds, turmeric, and red pepper flakes. This mixture creates a tangy, sweet, and spicy brine perfect for pickling zucchini.
Storage Info
Store Refrigerator Zucchini Pickles in airtight quart jars in the fridge. They will stay good for up to 2 months. For best results, always use clean utensils when handling the pickles to maintain their freshness and prevent contamination.
More Delicious Recipes That You’ll Love
Refrigerator Zucchini Pickles Recipe
Ingredients
- 3 pounds zucchini - spiralized
- 2 tablespoons kosher salt
- 3 cups apple cider vinegar
- 2 cups white sugar
- 1 cup water
- 1 tablespoon yellow mustard seeds
- 1 teaspoon turmeric
- ½ teaspoon red pepper flakes
- ½ teaspoon Ball Pickle Crisp
Instructions
- Toss the zucchini with the salt in a large bowl. Chill for 3 hours in the fridge, then drain and pat dry with a paper towel.
- While the zucchini is chilling, prepare for canning as follows: Place a canning rack in a large pot and put four-pint jars (lids removed) onto the rack. Add enough water to cover the tops of the jars by 1 inch. Set the heat to medium and allow the water to come to a simmer. Turn off the heat.
- Use a jar lifter to remove the hot jars from the pot of water and place them upside down on a clean dish towel. Once dry, turn them upright and add ⅛ teaspoon pickle crisp to each jar. Pack each jar tightly with the drained zucchini.
- Place the vinegar, sugar, water, mustard seeds, turmeric, and red pepper flakes in a medium saucepan. Set the burner to medium-high heat and allow to boil. Use a funnel and a ladle to fill each zucchini-packed jar with the hot brine. Be sure to leave 1/2-inch of headspace. Use a clean butter knife or wooden skewer to run along the inside of each jar to remove any air bubbles. If any of the jars have more than 1/2-inch headspace after the air bubbles pop, top them off.
- For Refrigerator Pickles: Cover with lids and rings, let cool to room temperature, and chill in the fridge before serving.
- For Canning: Wipe the rims of the jars clean with a paper towel. Add the lids and screw on the rings until just barely tight (don't over-tighten!). Heat the water that remains in the canning pot until it reaches 120°F (49°C). Use the jar lifters to place the jars right-side-up onto the canning rack. Bring the water to between 180-185°F (82-85°C) and maintain it for 30 minutes. Carefully remove it from the pot and set it on the kitchen towel to cool for 24 hours. Remove the rings and check to ensure each lid is sealed. Store for up to 1 year.
NOTES
Nutrition
I made a jar last week and they’re already gone, so addictive!
Wondering if it is possible to makes these dull in lieu of sweet?
Hi Luann,
Yes, you can try this dill recipe at foodie crush: https://www.foodiecrush.com/spiralized-refrigerator-quick-dill-pickles/
– Linda
These look delicious! Do these stay as crunchy and crisp as cucumber pickles? I’ve always wanted to try making zucchini pickles but was worried they would be mushy or not have the same crunchiness I love out of all of my other pickles. Thank you so much for sharing!