These Refrigerator Zucchini Pickles are so crispy, crunchy, and easy to make. They’re one of my favorite ways to use up all of that summer zucchini!
Does your mouth water when you pass by the pickle section in the grocery store? Just wondering, because mine does. Every time. And I’ve always wondered if the same thing happens to anyone else.
I just really happen to love pickles or anything pickled for that matter. One of these days I’m going to get over my fear of canning vegetables and getting (or giving someone else) botulism. I’d really love to learn how to make real pickles that can sit in the pantry until I eat them one day in the middle of winter.
For right now though, I’m sticking to refrigerator pickles. They’re unbelievably quick to make. And since they aren’t meant to sit around on a shelf forever, you don’t have to follow any exact recipes. You also don’t have to worry about processing times, or whether the pH is low enough.
In short, you can be far more creative with your recipes, and that’s more my style.
I adapted this recipe just a bit from my Sweet and Spicy Zucchini Relish, which is also mouth-wateringly delicious, and perfect for sandwiches or veggie burgers. I was really feeling like sliced pickles though, and I thought some pickled thin sliced onions would be a nice touch too.
Zucchini pickles taste pretty much like cucumber pickles. But I think they hold up better and have just a little bit more crunch.
Don’t you just love the bright yellow color of these pickles? It’s from turmeric. The super-spice that’s famous for its cancer-fighting, brain-boosting, anti-inflammatory properties.
Refrigerator Zesty Zucchini Pickles
- 6 cups white vinegar
- 2 cups sugar
- 1 tablespoon kosher salt
- 1/2 teaspoon turmeric
- 1/2 teaspoon dry mustard
- 1/4 teaspoon nutmeg
- 1 teaspoon hot pepper flakes or to taste
- 4 medium zucchini washed and sliced 1/2-inch thick
- 1/2 large sweet onion sliced thin
- 4 cloves garlic slightly smashed
- In a large saucepan, mix together vinegar, sugar, salt, turmeric, dry mustard, nutmeg and hot pepper flakes. Bring mixture to a boil. Reduce heat and let simmer for 3-4 minutes. Remove from heat and let cool for 10-15 minutes.
- While vinegar is simmering, layer vegetables and garlic cloves in an 2 quart jar (or 4 pint-sized jars).
- Using a large funnel, carefully pour the hot vinegar solution over the vegetables. Cover tightly, and let the jar(s) cool to room temperature.
- Transfer pickles to the refrigerator for 24 hours. Store for up to 4 weeks in the refrigerator.
Do you make your own pickles? If you want to experiment a bit more, this is a good resource on Homemade Pickles and Relishes from the University of Wisconsin