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Zesty Zucchini Pickles

Refrigerator Zesty Zucchini Pickles

This recipe makes about 2 quarts of crispy, crunchy zucchini pickles
Prep Time 15 minutes
Cook Time 15 minutes
Servings 32
Calories 63kcal
Author Craving Something Healthy


  • 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.


Instead of boiling the vinegar solution in a pot and fumbling with a funnel, I like to use an 8-cup glass measuring cup and boil it in the microwave.


Calories: 63kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 221mg | Potassium: 68mg | Fiber: 1g | Sugar: 13g | Vitamin A: 49IU | Vitamin C: 5mg | Calcium: 8mg | Iron: 1mg