Quick Pickled Zucchini Recipe

Name: Quick Pickled Zucchini Recipe
Prep time: 15 min
Total time: 15 min
Yield: 1 /2 gal jar
Ingredients: 2 - 2 1/4 lb zucchini; 3 cloves of garlic; 2-3 bay leaves; 6-8 pepper corns; 1/4 cup chopped fresh parsley; 1/4 cup chopped fresh dill; 3 cups of boiling hot water; 2 Tbsp olive oil; 1/2 cup white vinegar; 1/3 cup granulated sugar; 1 Tbsp salt; 1/2 gallon jar with lid or heat-proof bowl with tightly fitting lid

User Reviews

4.9

45 reviews

Excellent

Prep Time
15 mins
Total Time
15 mins
Servings
1 /2 gal jar
Course
Side Dish, Condiments
Cuisine
American

Quick Pickled Zucchini Recipe

Colin Brown

Report

These are similar to refrigerator pickles except they are zucchini! It's brilliant and delicious! The zucchini stay crisp to the bite even after marinating. Pair them with potatoes and steak for an amazing dinner. My husband came up with this idea when trying to figure out what else we could do with the massive amounts of zucchini in our house this time of year. We think you'll love these pickled zucchini! And do let me know what you're doing with your zucchini!

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Ingredients

Servings

Pickled Zucchini Ingredients:

2 - 2 1/4 lb zucchini 4 medium (green zucchini, yellow squash, or light green Mexican zucchini will work)
3 cloves of garlic halved
2-3 bay leaves
6-8 pepper corns
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill

Marinade Ingredients:

3 cups of boiling hot water
2 Tbsp olive oil
1/2 cup white vinegar 5% acidity
1/3 cup granulated sugar
1 Tbsp salt we used sea salt, non-iodized

What you will need:

1/2 gallon jar with lid or heat-proof bowl with tightly fitting lid

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Instructions

Steam sterilize your clean jar: fill it with 1 cup boiling water, cover with lid and swirl boiling hot water inside the jar (use oven mitts to hold the jar and swish carefully so you don't burn your hands or drop the jar (do it over the sink; just in case). Drain the water completely.
In the bottom of your clean jar, add 3 halved cloves of garlic, 2-3 bay leaves, and 6-8 peppercorns.
Slice zucchini into 1/3" thick rings, discard the ends. Layer zucchini slices tightly, sprinkling dill and parsley between each layer. Pack the zucchini down with a clean cooking utensil if needed. Top with any remaining dill and parsley.
Combine all of your marinade ingredients and stir until sugar and salt are dissolved. Carefully pour the hot syrup over the layered zucchini.
Cover tightly with lid and let the jar cool to room temperature on the counter then refrigerate overnight. From the time you pour in the water, it should marinate a minimum of 12 hours. Stays good in the fridge for 5-7 days.