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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!
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
How to make pickled zucchini squash:
1. Steam sterilize your clean jar:fill it with 1cup 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.
2. In the bottom of your clean jar, add 3 halved cloves of garlic, 2-3 bay leaves, and 6-8 peppercorns.
3. Slice zucchini into 1/3″ thick rings, discard the ends. Layer zucchini slices tightly, sprinklingdill and parsley betweeneach layer. Pack the zucchini down with a clean cooking utensilif needed.Top with any remaining dill and parsley.
4. Combine all of your marinade ingredients and stir until sugar and salt are dissolved. Carefully pour the hot syrup over the layered zucchini.
5. 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.
Other pickled Recipes you might love just as much 😉 include:
1. Refrigerator Pickles 2. Marinated Red Bell Peppers
3. Marinated Mini Bell Peppers
4. Marinated Mushrooms
Quick Pickled Zucchini Recipe
Author: Natasha of NatashasKitchen.com
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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Prep Time: 15 minutes mins
Total Time: 15 minutes mins
Ingredients
Servings: 1 /2 gal jar
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
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.
- Full Nutrition Label
- Nutrition Disclosure
Course: Condiments, Side Dish
Cuisine: American
Keyword: Pickled Zucchini
Skill Level: Easy
Cost to Make: $
Natasha Kravchuk
Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha
FAQs
In fermentation, good bacteria turn sugars into lactic acid, which preserves the food product. In quick pickling, the cold of the fridge lets the vinegary flavors of the brine marinate with the fruits or vegetables (and added spices) while forestalling the bacteria growth.
Can you pickle zucchini like cucumbers? ›
Pickled zucchini soak up some of the pickling spice flavor better than cucumbers. This version is garlicky, spicy, and so good.
How many calories are in pickled zucchini? ›
Pickled zucchini (0.25 cup) contains 3.6g total carbs, 3.1g net carbs, 0.1g fat, 0.5g protein, and 16 calories.
What are pickles made of? ›
Pickles are Cucumbers
They like hot temperatures and a lot of water! Kirby or Persian cucumbers are often used for pickling. After they are picked they are washed and then soaked in a pickling solution often made with water, salt, spices and vinegar.
What is the formula for quick pickling? ›
The classic ratio is super easy to remember and is easily scale-able depending on how many pickles you're making. It's 100% vinegar, 50% water, 25% sugar and 12.5% kosher salt by weight. So for example, 200g vinegar, 100g water, 50g sugar and 25g kosher salt (again, you can scale this up or down!).
Which vinegar is best for quick pickling? ›
Distilled white vinegar is the most commonly used, because it has a clean, crisp flavor that retains the produce's original taste and color best. Apple cider vinegar lends a milder, sweeter flavor if you don't mind the darker color. White wine, red wine and champagne vinegar all are great to use with pickling.
What does soaking zucchini in salt water do? ›
Salt causes zucchini rounds to release excess water. This important extra step helps the zucchini to sauté rather than stew in its own juices.
Can you eat zucchini raw like a cucumber? ›
Like most fruits, zucchini can be consumed raw, providing that you wash the zucchini first to remove any potential bacteria or pesticides lingering on the skin.
Is it okay to eat zucchini raw? ›
It's safe to eat raw zucchini. Try it with your favorite dip; leave the skin on so you get the extra fiber. It's possible to be allergic to raw zucchini, but cooking it might help some people.
Is Pickled Zucchini good for you? ›
Zucchini, pickled contains 0.1 g of saturated fat and 0 mg of cholesterol per serving. 170 g of Zucchini, pickled contains 13.60 mcg vitamin A, 21.4 mg vitamin C, 0.00 mcg vitamin D as well as 0.53 mg of iron, 25.50 mg of calcium, 369 mg of potassium.
Well, here's how: Pickles absorb liquid from the brine they're packed in. So, on a weight basis, the calories actually are lower. Not that it matters; a cucumber doesn't really lose any calories on its way to becoming a pickle!
Why do pickled vegetables have no calories? ›
You probably know that pickles start as cucumbers, so they have few to no calories and a high-water content. Plus, they are fat-free. If you're trying to lose weight, pickles make a crunchy snack that can help you feel satisfied without adding a lot of calories or fat to your diet.
What is the oldest pickle? ›
There is archaeological evidence of cucumbers being pickled in the Tigris Valley in 2030 BCE.
Why do pickle jars not say pickle? ›
Olive all use the term on their websites, in advertisem*nts, and in the product descriptions of their pickle varieties. When asked why the word isn't on the front of the jars, all three companies provided nearly the same answer: They feel the word “pickle” isn't necessary on pickles packaged in clear glass containers.
How do chefs pickle things quickly? ›
Quick pickling is simply the act of storing fresh produce in a brine of vinegar, salt, water, and sometimes sugar, in the refrigerator. These pickles are not canned and are ready to eat mere hours after making, though I usually wait at least a day or two.
What is the difference between canning and quick pickling? ›
Quick pickles last for a few days in the refrigerator. Canned pickles, on the other hand, use a stronger brine (remember the minimum 5 % acidity) and a water bath canning process to make them shelf stable for a longer time.
How long do you let quick pickles sit before eating? ›
Seal with a lid, let the jar cool to room temperature, then place in the refrigerator for at least one day before enjoying. The fridge pickles will keep for at least one month. Note: I recommend white or red wine vinegar, apple cider vinegar, or rice vinegar.
What is the difference between quick pickles and regular pickles? ›
Quick-process pickles differ from fermented pickles because the pickling process uses acetic acid from vinegar rather than lactic acid from fermentation. Quick-process pickles are ideal for those who want to make pickles, start to finish, in a few days.
