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

Scale

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

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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.