5 from 5 votes
Refrigerator Zucchini Pickles
Prep Time
15 mins
Cook Time
4 mins
Total Time
19 mins

These Refrigerator Zucchini Pickles are a fantastic way to use up that ever abundant late-summer zucchini. They are fun and easy to make and so tasty!

Course: Condiment, Snack
Cuisine: American
Servings: 18
Calories: 23 kcal
  • 1 1/2 pounds zucchini (3 to 4 medium-sized zucchini)
  • 6 fresh dill sprigs
  • 3 garlic cloves, peeled and halved (2 halves per jar)
  • 1 1/2 teaspoons black peppercorns (1/2 teaspoon per jar)
  • 1 1/2 teaspoons mustard seeds (1/2 teaspoon per jar)
  • 3/4 teaspoon dill seed (1/4 teaspoon per jar)
For the Brine
  • 2 1/2 cups water
  • 1 cup distilled white vinegar
  • 1/4 cup sugar
  • 2 tablespoons coarse sea salt or kosher salt (not iodized)
  1. Wash your zucchini; trim and discard ends. Slice into chips or spears, as desired. Set aside.
  2. Divide the seasonings between 3 clean pint-sized mason jars. Divide the zucchini and dill sprigs evenly between the jars.
  3. Combine all brine ingredients in a medium saucepan and place over MEDIUM-HIGH heat. Bring mixture to a boil
  4. and then remove the pan from the heat and carefully pour the hot brine into the jars over the zucchini and fresh dill. Fill to the top of the jar, leaving about 1/2" of head space. Tightly secure lids and shake the jars. Allow to cool slightly on your kitchen counter for about 30 minutes before placing jars in the refrigerator. Refrigerate for 24 hours or more before eating.
  5. Keeps well refrigerated for 2 to 3 weeks.
Nutrition Facts
Refrigerator Zucchini Pickles
Amount Per Serving
Calories 23 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 781mg34%
Potassium 108mg3%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 4g4%
Protein 1g2%
Vitamin A 101IU2%
Vitamin C 7mg8%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.