Zucchini Pickles

Got extra zucchini? Make these easy refrigerator pickles in no time at all! You don't need to worry about canning or big pots of boiling water with this quick zucchini pickle recipe.


zucchini dill garlic water white vinegar kosher salt mustard seeds peppercorns dill seed

Thinly slice a zucchini. Make the slices about 1/8 inch thick.

Add some dill to a glass jar, followed by the zucchini slices.

Combine the vinegar, water, garlic, salt, peppercorns and mustard seeds and dill seeds in a sauce pan.

Heat the brine for a few minutes until the salt completely dissolves.

Pour the brine over the zucchini and refrigerate for 24 hours.

Use these tasty pickles anywhere you'd use cucumber pickles. They are great on burgers, sandwiches or with BBQ.

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