As summer draws to a close, many home gardeners find themselves with an overabundance of zucchini. Instead of letting it go to waste or trying to pawn it off on your neighbors again, why not pickle it? Zucchini pickles are crunchy, tangy, and loaded with flavor — perfect for layering onto burgers, adding to charcuterie boards, or enjoying straight from the jar.
In this post, I’ll walk you through a simple zucchini pickle recipe that works as a quick refrigerator pickle or as a shelf-stable pantry jar using water bath canning. Either way, it’s a smart and tasty way to preserve the last of summer’s bounty.
Why Pickle Zucchini?
Zucchini has a mild, tender texture that holds up surprisingly well to pickling. It absorbs flavor quickly and stays crisp — making it an ideal candidate for a quick-pickle recipe. Unlike cucumbers, zucchini adds a slightly sweeter, more vegetal note to pickles, and it pairs well with garlic, dill, and warm spices like mustard seed or chili flake.
Besides flavor and texture, pickled zucchini is a great way to stretch your garden harvest. It’s also a fun and customizable project — you can adjust the vinegar, sweetener, or spices to suit your taste or dietary preferences.
Nutritional Value of Pickled Zucchini
Zucchini is low in calories but rich in beneficial nutrients like:
Vitamin C – a powerful antioxidant
Potassium supports heart and muscle function
Manganese – essential for metabolism and bone health
Fiber – good for digestion
When pickled, zucchini retains most of these benefits, especially when raw-packed and not overcooked. While sodium content can be higher due to the brine, making your own pickles lets you control the salt and sugar levels — a big win over store-bought options.
Ways to Use Pickled Zucchini
Layer onto burgers or grilled cheese
Toss into potato salad or slaw
Serve with charcuterie or smoked fish
Dice into egg salad or tuna salad
Zucchini Pickles
Ingredients
- 4 cups zucchini, washed and sliced ⅛-inch thick
- 1 small sweet onion sliced ⅛-inch thick
- 2 tbsp kosher salt
Brine
- 1 1/2 cups Apple cider vinegar or 1 cup apple cider vinegar and 1/2 cup water for a slightly less tart pickle
- 1/2 cup pure cane sugar or 3/4 cup for a sweeter pickle
- 1/2 tsp turmeric
- 1/2 tsp Celery seeds
- 1/2 tsp mustard seeds
- 2-3 whole pepper corns
- 1/4 tsp red pepper flakes (optional, for mild heat)
For dill zucchini pickles
Instructions
- Step 1: Soak the ZucchiniPlace zucchini slices (and onions, if using) in a large bowl. Sprinkle with 2 tablespoons kosher salt, toss to coat, and let sit for 1 hour. This draws out excess water for crisper pickles. Rinse well and drain before proceeding.
Refrigerator Pickles
- Sterilize jars: Wash jars and lids with hot, soapy water and rinse.Pack jars: Divide zucchini, garlic, and spices evenly between jars.Make the brine: In a saucepan, combine vinegar, water, cane sugar, turmeric, mustard seeds, peppercorns, 1 tbsp kosher salt. Bring to a boil and stir until dissolved.Pour the brine: Ladle hot brine over the zucchini in jars, leaving ½ inch headspace. Tap jars to release air bubbles.Cool and store: Let jars cool to room temperature. Seal and refrigerate. Let sit 24 hours before eating. Best used within 1 month.
Canning Instructions (Water Bath Method)
- Sterilize jars: Place jars in a boiling water canner and boil for 10 minutes. Keep warm.Prepare lids: Wash in warm, soapy water.Pack jars: Add drained zucchini, garlic, and spices to hot jars, leaving ½ inch headspace.Boil brine: As above.Fill jars: Pour hot brine over zucchini. Remove air bubbles and adjust headspace if needed.Seal: Wipe rims clean. Place lids and tighten bands finger-tight.Process: Place jars in boiling water bath for 10 minutes.Cool and store: Let cool 12–24 hours. Check seals. Store sealed jars in a cool, dark place for up to 1 year.
Serving Suggestions:
- Add to turkey sandwiches or grilled cheeseToss into potato or pasta saladServe with cured meats and cheesesChop into egg salad or deviled eggsEat cold, right out of the jar (no judgment)