Refrigerator Zucchini Pickles

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Zucchini season is upon us.

Every season, there is always a hunt for new ways to use the abundance of fruit that comes from zucchini plants.

Lately, I have been seeing quite a few pickled zucchini recipes.

I’ve never made [or for that matter eaten] pickled zucchini, but on hot summer days pickled veggies from the refrigerator are a tasty treat.

This recipe is extremely easy to put together and offers that satisfying pickled taste packed with flavor. Enjoy!

Refrigerator Zucchini Pickles
Prep time: 
Cook time: 
Total time: 
  • 2 zucchinis, thickly sliced
  • ¼ cup onion, thinly sliced
  • 1 small jalapeno, seeded and sliced
  • 1 T. salt
  • Ice cubes
  • 2 cups white vinegar
  • 1 cup sugar
  • 1 T. mustard seed
  • 1 t. fresh dill
  • ½ t. celery salt
  • ¼ t. turmeric
  1. Combine the first 4 ingredients in a small bowl. Top with ice and allow to sit until ice melts.
  2. Meanwhile, combine the remaining ingredients in a small saucepan.
  3. Heat to a boil, then reduce heat and simmer 5 minutes.
  4. Allow vinegar mix to cool to room temperature.
  5. Drain zucchini, onion, and jalapeno. Transfer to a jar.
  6. Pour the vinegar mixture over the top of the vegetables until covered.
  7. Store jar in refrigerator.

What are some of your go-to hot weather snacks?

Lately, I can’t get enough of these tasty pickles. When stored in smaller jars, they make a great snack for work too!

This entry was posted in Clean Eating, Recipes, Side Dish, Vegetarian. Bookmark the permalink.

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