Refrigerator Pickled Zucchini with Garlic and Dill
Tangy dill and garlic zucchini pickles for refrigerator storage.
These quick refrigerator pickles marinate sliced zucchini with vinegar, garlic, dill and peppercorns. The source presents an unverified water-bath method for pantry storage, so this version is explicitly refrigerated and is not shelf-stable canning. Use clean jars, keep the slices submerged and chill before tasting. The zucchini develops more flavour after a day and stays pleasantly crisp for serving with sandwiches or grilled foods. Wash zucchini and slice into 5-mm rounds or spears. Pack into a clean heatproof jar with garlic, peppercorns, dill and chilli if using. Bring water, vinegar, salt and sugar to a boil, stirring until dissolved. Pour hot brine over zucchini until fully covered. Let cool at room temperature for no more than 1 hour.
Recipe card
Refrigerator Pickled Zucchini with Garlic and Dill
Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method
Ingredients
Instructions
Prepare zucchini
Wash zucchini and slice into 5-mm rounds or spears. Pack into a clean heatproof jar with garlic, peppercorns, dill and chilli if using.
Make brine
Bring water, vinegar, salt and sugar to a boil, stirring until dissolved.
Pour brine
Pour hot brine over zucchini until fully covered. Let cool at room temperature for no more than 1 hour.
Refrigerate
Cover and refrigerate. Chill at least 24 hours before tasting. Keep the vegetables submerged.
Store chilled
Use clean utensils and keep refrigerated. Eat within 2 weeks; do not store at room temperature.
How to tell when it is ready
Use clean utensils and keep refrigerated. Eat within 2 weeks; do not store at room temperature.
Tips
- Wash zucchini and slice into 5-mm rounds or spears.
- Bring water, vinegar, salt and sugar to a boil, stirring until dissolved.
- Pour hot brine over zucchini until fully covered.
- Cover and refrigerate.
Troubleshooting
- If pickles taste too sharp, add a little sugar to the next batch.
- If slices soften, use smaller firm zucchini and avoid leaving them warm.
Substitutions
- Use apple cider vinegar labelled 5% acidity.
- Omit sugar for a sharper pickle.
Variations
- Add mustard seeds.
- Use fresh chilli for extra heat.
Serving suggestions
- Serve with grilled meat.
- Add to sandwiches.
- Serve with roasted vegetables.
- Offer on a snack board.
Make ahead
Prepare components ahead and store safely. Keep refrigerated continuously and use within 2 weeks. This is not a shelf-stable canning recipe.
Storage
Keep refrigerated continuously and use within 2 weeks. This is not a shelf-stable canning recipe.
Food safety
Refrigerator pickles only; do not process or store at room temperature. Use vinegar labelled 5% acidity and refrigerate promptly.
Frequently asked questions
Can I keep these pickles in the pantry?
No. This quick-pickle recipe has not been tested for shelf-stable canning. Keep it refrigerated and use within 2 weeks.
How should I store quick refrigerator pickled zucchini?
Keep refrigerated continuously and use within 2 weeks. This is not a shelf-stable canning recipe.
Serve with grilled meat. Keep refrigerated continuously and use within 2 weeks. This is not a shelf-stable canning recipe.
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