Refrigerator Zucchini Pickles Recipe (Print Version)
Crisp refrigerator zucchini pickles with garlic, dill, and a quick vinegar brine. Ready after 24 hours with no canning.
# Ingredients:
For the jars
01 -
1 1/2 lb (680 g) small to medium zucchini, cut into 1/4-inch chips or spears
02 -
6 fresh dill sprigs
03 -
6 garlic cloves, peeled and halved
04 -
1 1/2 teaspoons mustard seeds
05 -
1 1/2 teaspoons black peppercorns
06 -
3/4 teaspoon dill seed
07 -
1/2 teaspoon red pepper flakes, optional
For the brine
08 -
1 1/2 cups (360 ml) distilled white vinegar, 5 percent acidity
09 -
1 1/2 cups (360 ml) water
10 -
2 tablespoons kosher salt or pickling salt
11 -
2 tablespoons granulated sugar
# Instructions:
01 -
Wash the zucchini and trim off the ends. Cut into 1/4-inch chips or sturdy spears, discarding any large seedy centers from oversized zucchini.
02 -
Divide the dill, garlic, mustard seeds, peppercorns, dill seed, and red pepper flakes between three clean pint jars.
03 -
Add the zucchini to the jars, packing it snugly but not crushing it. Leave about 1/2 inch of space at the top.
04 -
Combine vinegar, water, salt, and sugar in a small saucepan. Bring to a simmer over medium heat and stir until the salt and sugar dissolve, about 3-5 minutes.
05 -
Carefully pour the hot brine over the zucchini until fully covered. Tap the jars gently to release air bubbles, then add more brine if needed.
06 -
Let the jars cool at room temperature for about 30 minutes. Cover and refrigerate for at least 24 hours, or 48 hours for a stronger flavor.
# Notes:
01 -
Makes about 3 pint jars.
02 -
Ready after 24 hours, best after 48 hours.
03 -
Keep refrigerated and use within 2-3 weeks.