Zucchini Refrigerator Pickles

Category Condiments
As your zucchini multiplies exponentially in the garden, new recipes are always welcome. This page contains a recipe for making zucchini refrigerator pickles.


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If you like pickles and have lots of zucchini, you will appreciate this recipe. Please note that this is not for long-term storage, as you are not canning it. I substituted dill weed for the dill seed.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 3 half pint jars

Source: Facebook group


  • 1-1/2 lb zucchini (3 to 4 medium-sized zucchini)
  • 6 fresh dill sprigs
  • Seasoning
  • 3 garlic cloves, peeled and halved (2 halves per jar)
  • 1-1/2 tsp black peppercorns (1/2 tsp. per jar)
  • 1-1/2 tsp mustard seeds (1/2 tsp. per jar)
  • 3/4 tsp dill seed (1/4 tsp. per jar)
  • Brine
  • 2-1/2 cup water
  • 1 cup distilled white vinegar
  • 1/4 cup sugar
  • 2 Tbsp coarse sea salt or kosher salt (not iodized)


  1. Wash zucchini; trim and discard ends. Slice into chips or spears, as desired. Set aside.
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  3. Divide the seasonings between 3 clean pint-sized mason jars. Note: I only had quart jars.
  4. Divide the zucchini and dill evenly between the jars.
  5. Combine brine ingredients in a saucepan. Place over medium high heat and bring to a boil.
  6. Pour the hot brine into the jars over the zucchini and dill. Fill to the top of the jar, leaving about 1/2" of head space.
  7. Tightly secure lids and shake the jars gently to distribute the seasonings.
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  9. Allow cooling for about 30 minutes before placing jars in the refrigerator.
  10. Refrigerate for 24 hours or more before eating. Keeps well refrigerated for 2 to 3 weeks.
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Food and Recipes Recipes CondimentsSeptember 8, 2017
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