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.
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Yield: 1 quart

Bread and Butter Refrigerator Zucchini Pickles
Sweet and tangy refrigerator pickles made from zucchini are a perfect way to enjoy the summer squash bounty!
Ingredients:
- 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
Instructions:
- Pack the zucchini, onion, and peppers into a clean quart canning jar that has a lid.
- 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.
- Pour the hot liquid into the jar covering all the vegetables. Let cool and cover and refrigerate for at least 24 hours before eating.
- Enjoy within a few weeks of pickling.
Notes:
I used a crinkle cutter - a knife or a mandolin also work well.
I hope you give these zucchini pickles a try! Let me know in the comments below.
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
I love that you made this with ACV. They look crunchy and appetizing.
ReplyDeleteMmmm, 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!
ReplyDeleteif we had had a gazillion zucchinis instead of a gazillion cucumbers, i definitely would've tried these!!
ReplyDelete