These quick zucchini pickles are a deliciously easy way to preserve your garden harvest or extras in your CSA box! Pickled with dill, garlic, peppercorns, and coriander, a hot brine is poured over zucchini rounds. Once cooled, store in the refrigerator for eating and keeping for several months. Eat the pickled zucchini as a condiment, in pasta or pasta salad, and on crusty toast with goat cheese!
If you’ve been a Heartbeet Kitchen reader since the very beginning, you may remember that I wrote a cookbook all about summer and winter squash. Smitten with Squash was published in 2014 (!), and I still rely on it for so many recipes, like these bright and tangy Zucchini Pickles.
Yes, that’s right; zucchini can be pickled!
It’s incredibly easy to do, and a great way to preserve a bumper crop of zucchini (or any variety of summer squash) for months. There’s no canning required and literally take just 15 minutes to make, similar to these Quick Pickled Cherry Tomatoes and Swiss Chard Stem Pickles.
My pickle loving heart loves how flavorful these zucchini coins are, infused with garlic, dill, peppercorns, and red pepper flakes. They’re lightly spicy, sour, and herbaceous.
How to Make Zucchini Pickles:
Even though we aren’t canning, you’ll still want to make sure you’re using clean jars. Wash pint jars with hot water and soap, rinse, and let dry.
Slice zucchini into thin rounds using a mandoline or sharp knife. *Be mindful of how thick you you slice them, I prefer them quite thin. Thinly slice onion into half moons.
Pack jars with spices and herbs. Then layer zucchini and onion, packing tightly.
Bring brine to a boil for 2 minutes, stirring to dissolve ingredients.
Pour brine into jars until it covers the vegetables. Gently push down with a stainless spoon or fork to submerge vegetables. Let jars cool on counter.
Once cooled, attach lid and refrigerate. Their flavor will continue to improve as they sit in the refrigerator, so I like to wait at least 2 days before eating.
I’ve seen many recipes for zucchini pickles that instruct you to salt the zucchini and let it sit for hours, then drain it before packing into jars. I don’t find that step necessary.
The simple brine that is used in this recipe includes apple cider vinegar, water, honey, and salt. You’ll notice its beautiful color!
You can use these zucchini pickles as a condiment or straight out of the jar for a quick, salty snack. Some of my favorite ways to eat them include:
These quick zucchini pickles are a deliciously easy way to preserve your garden harvest or extras in your CSA box! Pickled with dill, garlic, peppercorns, and coriander, a hot brine is poured over zucchini rounds infusing them with excellent flavor. Store in the refrigerator for months, no canning required.
1/4cuphoney (or cane sugar if you'd like to make vegan)
Prevent your screen from going dark
Sterilize 3 glass pint jars. Evenly divide the dill, garlic, peppercorns, coriander, and crushed red pepper between the 3 jars, dropping the spices into the bottom. Pack zucchini and onion into the jars tightly, layering the two a bit as you go.
In a small saucepan over medium-high heat, bring vinegar, water, salt, and honey to a boil.
Pour hot mixture over contents in the jars, pressing down on the vegetables so that brine covers them completely.
Let cool on the counter to room temperature, without a cover. Once cool, attach lid and and refrigerate for at least overnight, 2 days for maximum flavor. Keeps in refrigerator for 2 months.