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Refrigerator Zucchini Pickles
5 from 144 votes

Refrigerator Zucchini Pickles

Refrigerator Zucchini Pickles preserve sliced zucchini and onions in a lightly salty brine, then marinate them in a sweet and tangy vinegar mixture with mustard, turmeric, and optional red pepper flakes. These quick pickles develop a crisp texture and balanced flavor within a day, stored chilled for up to a month.

Prep Time
15 mins
Cook Time
5 mins
Additional Time
1 hr
Total Time
20 mins
Servings: 2 pints
Calories: 251 kcal
Course: Condiments
Cuisine: American

Ingredients

  • ½ cup water room temperature
  • 2 tablespoons kosher salt ½ teaspoon
  • 1 zucchini about 1 pound, sliced ⅛-inch thick, medium
  • 1 yellow onion sliced ⅛-inch thick, small
  • 3 ice cubes
  • 2 cups apple cider vinegar
  • 1 cup granulated sugar
  • 1½ teaspoons ground mustard
  • 1½ teaspoons mustard seed
  • ¾ teaspoon Turmeric
  • ½ teaspoon red pepper flakes optional, crushed

Instructions

    Cup of Yum
  1. In a small bowl, stir together the water and kosher salt until the salt has dissolved.
  2. Place the zucchini and onion into a gallon zipper freezer bag. Add the water and salt solution, the ice cubes, and additional cold water to cover the zucchini and onions. Stir to combine. Seal the bag and allow to sit for 1 hour.
  3. Meanwhile, combine the vinegar, sugar, mustards, turmeric and red pepper flakes in a small saucepan over medium heat. Simmer for 3 minutes, stirring occasionally to be sure that the sugar dissolves, then remove from the heat and set aside.
  4. Drain the zucchini mixture in a colander and remove all excess moisture, either by putting it through a salad spinner or rolling it up in a clean kitchen towel lined with paper towels.
  5. Place the zucchini mixture in a large jar (or multiple smaller jars) and pour the pickling liquid over top, ensuring that all of the zucchini mixture is covered in liquid. Place the lid on the jar and refrigerate for at least 1 day before serving. The pickles can be stored in the refrigerator for up to 2 months.

Notes

  • Small to medium zucchini yield crisper pickles with smaller seeds and better texture for this recipe.
  • The pickling liquid flavors can be adjusted by altering spice amounts or vinegar type to suit personal taste.
  • Store the pickles in a quart-size jar or distribute between smaller jars as preferred.
  • Refrigerate pickles and consume within one month; this recipe is not suitable for long-term or shelf storage.
  • Do not attempt to can or store at room temperature as these pickles are meant only for refrigeration.

Nutrition Information

Calories 251kcal (13%) Carbohydrates 42g (14%) Protein 5g (10%) Fat 3g (5%) Sodium 3546mg (148%) Potassium 884mg (19%) Fiber 5g (20%) Sugar 31g (62%) Vitamin A 690IU (14%) Vitamin C 43.2mg (48%) Calcium 85mg (9%) Iron 2.8mg (16%)

Nutrition Facts

Serving: 2 pints

Amount Per Serving

Calories 251

% Daily Value*

Calories 251kcal 13%
Carbohydrates 42g 14%
Protein 5g 10%
Fat 3g 5%
Sodium 3546mg 148%
Potassium 884mg 19%
Fiber 5g 20%
Sugar 31g 62%
Vitamin A 690IU 14%
Vitamin C 43.2mg 48%
Calcium 85mg 9%
Iron 2.8mg 16%

* Percent Daily Values are based on a 2,000 calorie diet.