Go Back
Chef Ava

Refrigerator Zucchini Pickles

These Refrigerator Zucchini Pickles are crisp, bright, sweet-tangy, and warmly spiced with mustard and turmeric. Thinly sliced zucchini and onion are salted and iced before being packed into jars and covered with a golden apple cider vinegar brine. No canning equipment is required, and after 24 hours in the refrigerator they make a delicious homemade condiment for sandwiches, burgers, hot dogs, picnic spreads, and cheese boards.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 minutes
Refrigerating Time 1 day
Total Time 1 day 23 minutes
Servings: 1 large jar
Course: Condiment, Side Dish
Cuisine: American
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium zucchini, about 1 lb, sliced 1/8-inch thick
  • 1 small yellow onion, sliced 1/8-inch thick
  • 2 cups apple cider vinegar
  • 1 cup granulated sugar
  • 1/2 cup water
  • 2 tbsp + 1/2 tsp kosher salt, divided
  • 1 1/2 tsp ground mustard
  • 1 1/2 tsp mustard seeds
  • 3/4 tsp turmeric
  • 1/2 tsp crushed red pepper flakes (optional)
  • 3 ice cubes

Equipment

  • large zipper bag
  • medium saucepan
  • clean large jar or two pint-size jars
  • salad spinner Optional for drying the vegetables.
  • mandoline slicer Recommended for consistently thin 1/8-inch slices.

Method
 

  1. In a small bowl, stir the water with 2 tablespoons of the kosher salt until the salt dissolves completely.
  2. Place the sliced zucchini and onion in a large zipper bag. Add the salt water solution, the ice cubes, and enough cold water to cover the vegetables completely. Seal the bag and allow to sit for 1 hour.
  3. Meanwhile, combine the apple cider vinegar, granulated sugar, remaining 1/2 teaspoon kosher salt, ground mustard, mustard seeds, turmeric, and red pepper flakes if using in a medium saucepan.
  4. Bring the brine to a gentle simmer over medium heat. Cook for about 3 minutes, stirring occasionally, until the sugar has fully dissolved. Remove from heat and allow to cool slightly.
  5. Drain the zucchini and onion thoroughly. Remove as much excess moisture as possible using a salad spinner or by gently rolling in a clean kitchen towel lined with paper towels.
  6. Pack the drained zucchini and onion tightly into a clean large jar or two clean pint-size jars.
  7. Pour the warm pickling brine over the packed vegetables, making sure they are fully submerged.
  8. Seal the jar or jars tightly and refrigerate for at least 24 hours before serving to allow the flavors to fully develop.
  9. Keep refrigerated and enjoy within 2 months.

Notes

Do not skip the salting and icing step because it helps draw excess moisture from the zucchini and produces a crisp texture. Drain and dry the vegetables thoroughly before packing them into the jars, allow the brine to cool slightly before pouring, and keep every vegetable fully submerged. These are refrigerator pickles, not shelf-stable canned pickles, so keep them refrigerated at all times and enjoy within 2 months.