Go Back
+ servings
A mason jar filled with zucchini pickles and fresh dill.
Print Recipe
4.93 from 14 votes

Refrigerator Zucchini Pickles

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!
Prep Time15 mins
Cook Time4 mins
Total Time19 mins
Course: Condiment, Snack
Cuisine: American
Servings: 18
Calories: 23kcal


  • 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)


  • Wash your zucchini; trim and discard ends. Slice into chips or spears, as desired. Set aside.
  • Divide the seasonings between 3 clean pint-sized mason jars. Divide the zucchini and dill sprigs evenly between the jars.
  • Combine all brine ingredients in a medium saucepan and place over MEDIUM-HIGH heat. Bring mixture to a boil
  • 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.
  • Keeps well refrigerated for 2 to 3 weeks.


Calories: 23kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 781mg | Potassium: 108mg | Fiber: 1g | Sugar: 4g | Vitamin A: 101IU | Vitamin C: 7mg | Calcium: 13mg | Iron: 1mg