Zucchini Refrigerator Pickles
Crisp, tangy zucchini refrigerator pickles with fresh dill and spices, perfect for summer snacking, sandwiches, or as a flavorful condiment for any meal.
Ingredients
Instructions
- Pack sliced zucchini, sliced onions, and dill heads into a gallon glass or plastic jar.
- Combine sugar, vinegar, water, pickling salt, turmeric, and celery seed in a saucepan and bring to a full rolling boil. Let cool slightly.
- Pour the hot marinade over the zucchini mixture in the jar.
- Allow the mixture to cool; it will not cover all the vegetables, but more juice will form after a couple of hours.
- Keep the jar refrigerated and let the pickles sit for at least 24 hours before using for best flavor.
Tips & Substitutions
For a crunchier texture, try adding sliced carrots or bell peppers to the zucchini mixture. If you prefer a sweeter pickle, increase the sugar by half a cup. Make sure to let the pickles sit for at least 24 hours for the flavors to develop fully. This recipe can also be adapted for other vegetables for a delightful twist on traditional pickling.
Serving Suggestions
These refrigerator pickles are a fantastic accompaniment to sandwiches, burgers, or grilled meats. They also pair beautifully with American recipes like BBQ dishes or picnic spreads. Serve them alongside the Microwave Rhubarb Crumble for a refreshing contrast. For a light snack, enjoy them with cheese and crackers.
Storage & Reheating
Store the pickles in the refrigerator in a tightly sealed jar. They will keep well for up to two months. There's no need to reheat these pickles; simply enjoy them cold. If you notice the liquid level has decreased, you can add a bit more vinegar and water to keep the vegetables submerged.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Refrigerator Pickles contains roughly 598 calories, with 8g protein, 120g carbohydrates, and 2g fat. It is an excellent source of vitamin C (105% of the Daily Value), iron (52% of the Daily Value), and potassium (35% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 575mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of squash for this recipe?
Yes, you can experiment with yellow squash or even cucumbers if you want to try a different flavor. Adjust the pickling time slightly, as different vegetables may release moisture at different rates.
How long do these pickles last in the fridge?
These refrigerator pickles can last up to two months when stored properly in the fridge. Ensure the jar is tightly sealed and the vegetables are submerged in the brine to maintain freshness.
Can I make these pickles spicy?
Absolutely! Add red pepper flakes or sliced jalapeños to the jar before pouring in the marinade. This will give your pickles a nice kick, perfect for those who enjoy a little heat in their snacks.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).