Zesty Zucchini Pickles
Add a tangy twist to your pantry with these Zesty Zucchini Pickles! Perfectly crunchy zucchini slices are infused with the vibrant flavors of fresh dill, garlic, and a kick of red chili flakes, all steeped in a sweet and savory vinegar brine. This quick refrigerator pickle recipe is ready in just 15 minutes of active prep time and requires no canning skills—ideal for beginners! Mustard seeds and black peppercorns enhance the brine with earthy undertones, while the step-by-step process ensures that each jar bursts with balanced flavor. These versatile pickles are the ultimate condiment for sandwiches, burgers, charcuterie boards, or as a zippy snack straight from the jar. Make a batch and enjoy the fresh, bold flavors of homemade pickling any time!
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Recipe Information
Ingredients
- 4 medium-sized zucchini
- 2 cups white vinegar
- 1 cup water
- 3 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 3 small garlic cloves
- 1 teaspoon red chili flakes
- 1 teaspoon mustard seeds
- 4 sprigs dill (fresh sprigs)
- 1 teaspoon black peppercorns
Instructions
Wash the zucchini thoroughly and slice them into thin rounds or spears, depending on your preference.
Peel the garlic cloves and slightly crush them with the side of a knife to release their flavor.
In a medium saucepan, combine the white vinegar, water, granulated sugar, and kosher salt. Heat the mixture over medium heat, stirring occasionally, until the sugar and salt are dissolved. Remove the saucepan from heat and allow the brine to cool slightly.
Divide the zucchini slices evenly among 2 or 3 clean, sterilized jars (preferably pint-sized).
Add 1 sprig of dill, a few peppercorns, a pinch of red chili flakes, half a teaspoon of mustard seeds, and a crushed garlic clove into each jar.
Carefully pour the warm brine mixture into the jars, ensuring the liquid completely covers the zucchini but leaving a small headspace at the top of the jar.
Seal the jars tightly with lids and allow them to cool to room temperature. Once cooled, transfer the jars to the refrigerator.
Let the pickles sit in the refrigerator for at least 24 hours to develop their flavor. For the best taste, wait 48 hours before enjoying.
Store the Zesty Zucchini Pickles in the refrigerator for up to 3 weeks.
Nutrition Facts
Calories |
542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.6 g | 5% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9248 mg | 402% | |
| Total Carbohydrate | 102.2 g | 37% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 92.4 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 2180 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
