August 21, 2018

Bread and butter refrigerator zucchini pickles

A plate with finished zucchini pickles.

Sweet and tangy refrigerator pickles made from zucchini are a perfect way to enjoy the summer squash bounty!

Quick refrigerator pickles are a go-to for me when summer garden vegetables get a little out of control. If you have zucchini, these sweet and tangy pickles are a delicious way to use some up and extend their shelf life a little while.

I'm usually more of a dill pickle person, but there are definitely times when a sweet and tangy pickle compliment a meal very well such as tuna sandwiches or anything with barbeque sauce. These pickles though, I could (and would, and do) eat straight out of the fridge just walking by for no reason. They are super yummy!

I love the turmeric in them because it adds a hint of color as well as flavor. Give them a little shake every once in a while to keep the spices distributed. You can add some garlic or a pinch of red pepper flakes if you would like as well. I wanted to keep the pickles on the sweeter side.

I've also made these pickles with yellow squash and a combination of both zucchini and yellow squash and they turn out great. 

A large jar full of bread and butter zucchini pickles.

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Yield: 1 quart
Author: Amy Bartlett (Savory Moments)
Bread and Butter Refrigerator Zucchini Pickles

Bread and Butter Refrigerator Zucchini Pickles

Sweet and tangy refrigerator pickles made from zucchini are a perfect way to enjoy the summer squash bounty!


  • 14 oz thinly sliced unpeeled zucchini (you want ones that are smaller - about 2-3 inches in diameter)
  • 1 oz halved and thinly sliced yellow onion
  • 1 oz halved and thinly sliced green pepper
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1/3 cup sugar
  • 1 tablespoon salt
  • 2 teaspoons ground turmeric
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon black peppercorns
  • 1/4 teaspoon yellow mustard seeds


  1. Pack the zucchini, onion, and peppers into a clean quart canning jar that has a lid.
  2. Heat the cider vinegar, water, sugar, salt, turmeric, celery seed, peppercorns, and mustard seeds in a medium saucepan over medium heat. Stir and let come to a boil. Reduce heat and stir until the sugar and salt are dissolved.
  3. Pour the hot liquid into the jar covering all the vegetables. Let cool and cover and refrigerate for at least 24 hours before eating.
  4. Enjoy within a few weeks of pickling.


I used a crinkle cutter - a knife or a mandolin also work well.

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I hope you give these zucchini pickles a try! Let me know in the comments below.

Finished plate and finished jar of bread and butter zucchini pickles.

Check out these other quick pickle recipes:

Deli-style Refrigerator Dill Pickles

Hot & Spicy Refrigerator Turnip Pickles

Quick Pickled Radishes

Quick Pickled Red Onions

Don't forget this round-up of 18 Fruit & Vegetable Quick Pickles


  1. I love that you made this with ACV. They look crunchy and appetizing.

  2. Mmmm, pickles. Love 'em. And these look SO GOOD! I'm in a pickle 'cause I don't have any on hand. I need to make these and indulge. Thanks!

  3. if we had had a gazillion zucchinis instead of a gazillion cucumbers, i definitely would've tried these!!


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