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Zesty Zucchini Pickles
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4.29 from 7 votes

Refrigerator Zesty Zucchini Pickles

The easiest, crispy, crunchy zucchini sweet pickles
Prep Time15 minutes
Cook Time15 minutes
Course: condiments
Cuisine: American
Servings: 20
Calories: 54kcal

Ingredients

  • 2 cups white vinegar
  • 1 ½ cups cold water
  • 1 cup sugar
  • 1 tablespoon kosher salt or pickling salt
  • ½ teaspoon turmeric
  • ½ teaspoon dry mustard
  • ¼ teaspoon nutmeg
  • 1 teaspoon red pepper flakes or to taste
  • 5 medium zucchini washed and sliced into ½-inch thick rounds
  • ½ large sweet onion sliced thin
  • 4 cloves garlic slightly smashed

Instructions

  • In a medium saucepan, combine vinegar, water, sugar, salt, turmeric, dry mustard, nutmeg and red pepper flakes. Bring mixture to a boil. Reduce heat and let simmer over medium heat for 3-4 minutes. Remove from heat and let cool for 30 minutes.
  • While vinegar is simmering, layer vegetables and garlic cloves in two 2-quart jars (or 4 pint jars).
  • Using a large funnel or a soup ladle, carefully pour the hot brine over the vegetables. Cover tightly, and let the jars cool to room temperature.
  • Transfer pickles to the refrigerator for 24 hours. Store for up to 4 weeks in the refrigerator.

Notes

Instead of boiling the brine in a pot, use an 8-cup glass measuring cup and boil it in the microwave. The measuring cup is easier to pour out of.

Nutrition

Serving: 4pickles | Calories: 54kcal | Carbohydrates: 12g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 354mg | Potassium: 137mg | Fiber: 1g | Sugar: 11g | Vitamin A: 98IU | Vitamin C: 9mg | Calcium: 12mg | Iron: 0.2mg