Refrigerator Dill Zucchini Pickles Recipe
Crisp, tangy, and loaded with garlicky dill flavor, these quick zucchini pickles are a refreshing twist on the classic cucumber version. No canning required!
Servings 8 servings
Calories 10kcal
Ingredients
- 1 pound zucchini about 2 to 3 medium, trimmed and sliced into spears or rounds
- 1 cup white vinegar 5% acidity
- 1 cup water
- 1 tablespoon pickling salt or kosher salt
- 4 cloves garlic peeled and smashed
- 4 sprigs fresh dill or 2 dill heads
- 2 bay leaves
- 1 teaspoon dill seed
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon whole black peppercorns
- pinch red pepper flakes optional
Instructions
- Make the brine: In a small saucepan, combine vinegar, water, and salt. Bring to a simmer, stirring to dissolve the salt. Remove from the heat.
- Prepare the zucchini: Cut zucchini into spears or 1/4-inch thick rounds.
- Add flavorings to the jars: Divide the garlic, dill, bay leaves, dill seeds, mustard seeds, peppercorns, and red pepper flakes evenly between the jars.
- Add the zucchini: Pack the zucchini tightly into the jars, leaving a little headspace at the top for the brine to cover.
- Fill the jars: Carefully pour warm brine over the zucchini, making sure everything is submerged. Cover the jar and then shake it to mix the ingredients.
- Refrigerate: Let the jars cool to room temperature for about 1 hour, then place them in the fridge. Pickles will develop flavor within 24 hours, but they will improve the longer they sit in the refrigerator.
- Storage: Keep refrigerated and use within 3 months. Always use clean utensils and keep the pickles submerged in the pickling liquid.
Nutrition
Serving: 0.5cup | Calories: 10kcal