If you’re looking for a vibrant, tangy treat that comes together in a flash, this Quick Pickled Zucchini Recipe is an absolute game-changer. Crisp zucchini slices are layered with fresh herbs and aromatic spices, then bathed in a sweet and tangy brine that transforms this humble vegetable into a flavorful snack or side. Whether you’re jazzing up a sandwich, adding a fresh zing to salads, or simply craving something crunchy and refreshing, these pickles hit all the right notes with minimal fuss and maximum taste.
Ingredients You’ll Need
Gathering your ingredients is where the magic begins. These simple, fresh components each play an essential role in creating the perfect balance of bright tang, subtle sweetness, and herbal freshness that make this Quick Pickled Zucchini Recipe so irresistible.
- Zucchini (2 – 2 1/4 lb): Use medium green zucchini, yellow squash, or light green Mexican zucchini for variety in color and texture.
- Garlic (3 cloves, halved): Adds a delicious, savory punch that infuses the brine with deep flavor.
- Bay leaves (2-3): Bring a subtle earthy undertone that complements the herbs beautifully.
- Peppercorns (6-8): Impart a gentle heat and aromatic spice that awakens the palate.
- Fresh parsley (1/4 cup, chopped): Offers a bright, grassy note and fresh green color throughout.
- Fresh dill (1/4 cup, chopped): The classic pickling herb that delivers a distinctive, tangy freshness.
- Boiling hot water (3 cups): Helps dissolve the sugar and salt, marrying the flavors in the brine.
- Olive oil (2 Tbsp): Provides a silky richness and subtle depth to the pickling liquid.
- White vinegar (1/2 cup, 5% acidity): The star of the brine, lending bright acidity and preserving the zucchini’s crispness.
- Granulated sugar (1/3 cup): Balances acidity with a touch of sweetness for a harmonious taste.
- Salt (1 Tbsp, non-iodized sea salt preferred): Essential for drawing out moisture and enhancing every flavor layer.
How to Make Quick Pickled Zucchini Recipe
Step 1: Sterilize Your Jar
Start by steam sterilizing your jar to ensure your pickles stay fresh and safe. Fill your clean jar with about a cup of boiling water and carefully swirl it around while covering with the lid. This quick step not only cleans but also warms the jar, which helps prevent cracking when you add the hot brine later.
Step 2: Layer in Aromatics
Add your halved garlic cloves, bay leaves, and whole peppercorns directly into the bottom of the jar. These spices are the aromatic foundation of the pickling process, infusing every slice of zucchini with their rich, savory essence.
Step 3: Slice and Layer Zucchini with Herbs
Slice your zucchini into 1/3-inch thick rounds, discarding the ends for a clean, uniform shape. Begin layering these slices tightly in the jar, sprinkling fresh dill and parsley in between each layer. This layering technique ensures maximum herb distribution and an irresistible herbaceous aroma in every bite.
Step 4: Make and Pour the Brine
Combine boiling water, white vinegar, sugar, salt, and olive oil in a bowl, stirring until the sugar and salt dissolve completely. This sweet and tangy brine is what will pickle your zucchini quickly, creating that perfect balance of flavors. Carefully pour this hot brine over the zucchini layers, making sure everything is submerged.
Step 5: Seal and Marinate
Seal the jar tightly and let it cool to room temperature on your countertop. Then, pop it into the fridge for at least 12 hours to allow all those beautiful flavors to mingle and soak in. Your Quick Pickled Zucchini Recipe is now ready to be devoured—and it keeps well in the fridge for up to a week!
How to Serve Quick Pickled Zucchini Recipe
Garnishes
A sprinkle of freshly chopped herbs like dill or parsley on top of your pickled zucchini adds an extra pop of color and freshness. A few cracked peppercorns bring a lovely, rustic look that matches the vibrant flavor perfectly.
Side Dishes
Quick pickled zucchini is fantastic alongside grilled meats, charcuterie boards, or tossed into grain bowls for a refreshing contrast. It also pairs brilliantly with creamy cheeses and crusty bread, brightening up the entire plate with its lively tang.
Creative Ways to Present
Slice the pickled zucchini thin and arrange it on crostini with a smear of goat cheese for an impressive appetizer. Or dice and fold it into summer salads, pasta dishes, or even tacos to add that wonderful crunchy tang with every bite.
Make Ahead and Storage
Storing Leftovers
Keep your pickled zucchini jar tightly sealed in the refrigerator. Stored properly, it stays crisp and flavorful for 5 to 7 days, giving you plenty of time to enjoy this zesty treat in different meals throughout the week.
Freezing
Because of the texture change caused by freezing, it’s best not to freeze your quick pickled zucchini. The water content in zucchini can make it mushy when thawed, so your best bet is to enjoy it fresh and refrigerated.
Reheating
There’s no need to reheat pickled zucchini—it’s designed to be served cold or at room temperature. Serving it straight from the fridge offers the best crispness and vibrant flavor, making it a refreshing addition to any dish.
FAQs
Can I use other kinds of squash for this recipe?
Absolutely! Yellow squash or light green Mexican zucchini both work wonderfully and add lovely variations in color and taste to your pickles.
How long does it take for the zucchini to absorb the flavors?
The zucchini should marinate for at least 12 hours in the refrigerator, but the longer it sits, the more intense the flavors become. Overnight is perfect for quick enjoyment.
Is it necessary to sterilize the jar?
While not absolutely mandatory, sterilizing the jar helps keep your pickled zucchini fresh by reducing the risk of contamination. It’s a simple step that enhances both safety and shelf life.
Can I reduce the sugar in the brine?
Yes, you can adjust the sugar to your taste. Keep in mind that sugar not only adds sweetness but also balances acidity and helps preserve texture.
What can I use Quick Pickled Zucchini for besides snacking?
These pickles make fantastic sandwich toppings, salad add-ins, and side garnishes for grilled dishes. You can even chop them up to brighten up sauces or dips.
Final Thoughts
This Quick Pickled Zucchini Recipe is a delightful way to bring brightness and crunch to your table without spending hours in the kitchen. It’s fresh, flavorful, and flexible—perfect for anyone craving a tasty, homemade pickle. Give it a try and watch how this humble veggie transforms into a vibrant, tangy delight that everyone will ask you to make again and again!
Print
Quick Pickled Zucchini Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 12 hours 15 minutes
- Yield: 1 1/2 gallon jar
- Category: Pickles & Preserves
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This Quick Pickled Zucchini recipe offers a refreshing and tangy way to preserve the fresh flavors of zucchini. With a vibrant mix of herbs, garlic, and a balanced sweet and sour marinade, these pickles are perfect as a crunchy snack or a flavorful addition to salads and sandwiches. Easy to prepare and requiring no cooking, this recipe yields a deliciously crisp and aromatic jar of pickled zucchini ready in just 12 hours.
Ingredients
Pickling Ingredients
- 2 – 2 1/4 lb zucchini (approximately 4 medium zucchini; green zucchini, yellow squash, or light green Mexican zucchini will work)
- 3 cloves of garlic, halved
- 2–3 bay leaves
- 6–8 whole peppercorns
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
Marinade
- 3 cups boiling hot water
- 2 tablespoons olive oil
- 1/2 cup white vinegar (5% acidity)
- 1/3 cup granulated sugar
- 1 tablespoon salt (sea salt, non-iodized preferred)
Equipment
- 1/2 gallon jar with lid or heat-proof bowl with tightly fitting lid
Instructions
- Sterilize the Jar: Steam sterilize your clean jar by filling it with 1 cup boiling water. Cover with the lid and swirl the boiling water inside carefully using oven mitts to avoid burns, ideally doing this over the sink. Then, drain the water completely to ensure your jar is clean and prepared for pickling.
- Add Aromatics to Jar: Place 3 halved garlic cloves, 2-3 bay leaves, and 6-8 peppercorns into the bottom of the sterilized jar. These aromatics will infuse the zucchini with bright and savory flavors.
- Prepare and Layer Zucchini: Slice the zucchini into 1/3 inch thick rings, discarding the ends. Tightly layer the zucchini slices into the jar, sprinkling chopped fresh dill and parsley between layers to distribute the herbs evenly. Use a clean cooking utensil to gently pack the zucchini down if needed, and finish by topping with any remaining dill and parsley.
- Make and Pour Marinade: In a separate bowl, combine the boiling water, olive oil, white vinegar, sugar, and salt. Stir this marinade until the sugar and salt have completely dissolved. Carefully pour the hot marinade over the layered zucchini in the jar, ensuring even coverage.
- Seal and Refrigerate: Securely cover the jar with its lid and let it cool to room temperature on the counter. Then, refrigerate the jar overnight for at least 12 hours to allow the zucchini to marinate fully. The pickled zucchini will keep well in the refrigerator for 5 to 7 days.
Notes
- Use fresh and firm zucchini for best texture and flavor.
- Ensure the jar is properly sterilized to extend shelf life and avoid contamination.
- You can customize the herbs and spices according to your taste preference.
- If you prefer a less sweet pickle, reduce the sugar slightly but balance with vinegar to maintain acidity.
- Always refrigerate after pickling as this is a quick refrigerator pickle and not shelf-stable for long-term storage.
