Sweet and Spicy Zucchini Pickles

These sweet and spicy zucchini pickles are the perfect way to use up all that summer squash. They are slightly sweet with just a hint of heat from the crushed red pepper and super easy to make! Just pour over the brine and let them cool in the refrigerator. No special canning needed! Plus you can add them to a summer vegetable and hummus board and you have the perfect party appetizer!

These sweet and spicy zucchini pickles are the perfect way to use up all that summer squash. They are slightly sweet with just a hint of heat from the crushed red pepper and super easy to make! Just pour over the brine and let them cool in the refrigerator. No special canning needed! Plus you can add them to a summer vegetable and hummus board and you have the perfect party appetizer! 

This post is sponsored by Sabra. All opinions are 100% my own.

It’s that time of the year where we are all swimming in zucchini and other random summer squash. So. Much. Squash. Usually, I’m all about slicing it up, sauteeing it with butter and eating it by the forkful OR throwing it in a delicious chocolate batter and calling it cake. However, this time around I’m doing something a little different. I decided it was high time to jazz up my preserving skills and make some zucchini pickles.

BUT just not any old zucchini pickles. Sweet and spicy zucchini pickles!

Can I get a HECK YES!

These sweet and spicy zucchini pickles are the perfect way to use up all that summer squash. They are slightly sweet with just a hint of heat from the crushed red pepper and super easy to make! Just pour over the brine and let them cool in the refrigerator. No special canning needed! Plus you can add them to a summer vegetable and hummus board and you have the perfect party appetizer! 

Not only are these sweet and spicy zucchini pickles great for snacking they are the perfect addition to any summertime vegetable board. For this post, I made Art a HUGE vegetable board complete with these pickles and a few of his favorite Sabra hummus flavors. I’ve been teaming up with Sabra for a few years now and every time I get to make a spread like this Art and my neighbors couldn’t be happier. I literally throw a hummus party and they come running!

My neighbor even joked that I should have a door installed between our houses so we can just pass food to each other when we have extras.

Now I’m imagining a door in my house that says “This door is sponsored by Sabra hummus.” When you open it up my neighbor is patiently waiting for a spread like this to appear. I mean, it would sorta be what food dreams are made of.

Am I right?

These sweet and spicy zucchini pickles are the perfect way to use up all that summer squash. They are slightly sweet with just a hint of heat from the crushed red pepper and super easy to make! Just pour over the brine and let them cool in the refrigerator. No special canning needed! Plus you can add them to a summer vegetable and hummus board and you have the perfect party appetizer! 

I actually think summer is the perfect time to throw together a board like this and just devour. There is nothing better than calling non-stop snacking dinner. You know I’m right.

Plus the addition of dips like Sabra hummus adds a big burst of flavor that is not only delicious but the two flavors used in this spread (roasted garlic and supremely spicy) are vegan, vegetarian, gluten-free, nonGMO, and kosher!

These sweet and spicy zucchini pickles are the perfect way to use up all that summer squash. They are slightly sweet with just a hint of heat from the crushed red pepper and super easy to make! Just pour over the brine and let them cool in the refrigerator. No special canning needed! Plus you can add them to a summer vegetable and hummus board and you have the perfect party appetizer! 

Now, if you’re wondering about how difficult it is to make these sweet and spicy zucchini pickles don’t worry. They could not be easier! They don’t even require any canning! They are refrigerator pickles which makes them EVEN EASIER!

Honestly, the hardest part was slicing the zucchini. Which we all know is not really that hard SOOOOOOO it’s not hard at all. Pinky promise! All you need are some clean jars, a little patience, and some refrigerator space and you’re all set!

I guess if you’re not a huge zucchini lover you could make my dad’s pickles instead. BUT I still think you should give these a whirl because they are CRAZY GOOD!

These sweet and spicy zucchini pickles are the perfect way to use up all that summer squash. They are slightly sweet with just a hint of heat from the crushed red pepper and super easy to make! Just pour over the brine and let them cool in the refrigerator. No special canning needed! Plus you can add them to a summer vegetable and hummus board and you have the perfect party appetizer! 

Looking for even more hummus inspired ideas? Try my Asian salad hummus flatbread, Cajun shrimp hummus crostini, Greek topped hummus or my pesto hummus sweet potato bites. Or maybe you’re into pickling? Try my Vanilla Bean Pickled Strawberries or my Pickled Cherries

Tools you’ll need to make these sweet and spicy zucchini pickles:

Print

Sweet and Spicy Zucchini Pickles

These sweet and spicy zucchini pickles are the perfect way to use up all that summer squash. They are slightly sweet with just a hint of heat from the crushed red pepper. Add them to a summer vegetable and hummus board and you have the perfect party appetizer!

Yield: 32 ounces

Prep Time: 60 minutes

Cook Time: 10 minutes

Total Time: 1 hour 10 minutes

Ingredients:

For pickles:

  • 1-1/2 pounds zucchini, green or yellow, sliced 1/4 inch thick
  • 8 sprigs fresh dill
  • 4 garlic cloves, peeled and halved
  • 2 teaspoons peppercorns
  • 2 teaspoons brown mustard seeds
  • 2 teaspoons crushed red pepper

For brine: 

  • 2 cups water
  • 1 cup white vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons kosher salt

Directions:

For pickles:
Set out 4 clean 8-ounce canning jars.

Place zucchini into the clean jars making sure to pack the zucchini but leaving room for the spices and the brine.

Add 2 pieces of dill, 2 garlic halves, 1/2 teaspoon peppercorns, 1/2 teaspoon brown mustard seeds and 1/2 teaspoon crushed red pepper into each jar.

Pour hot brine over the pickles making sure the zucchini is fully submerged. Leave about 1/2 inch headspace at the top of the jars, place lids on the jars, screw shut, flip over the jars to let the spices evenly disperse through the jars, let jars cool on the counter and then add to the fridge and let the zucchini pickles cool.

Eat within a month.

For brine:
Add all the ingredients to a small saucepot over medium-high heat. Whisk to combine.

Bring the mixture to a boil and make sure both the sugar and kosher salt are dissolved.

Note: you can also make these pickles in 2 large wide mouth 16-ounce jars. Just double up the ingredients into 2 jars instead of dividing by 4.

6 Responses to “Sweet and Spicy Zucchini Pickles”

  1. #
    1
    Mahy Elamin — August 29, 2018 at 3:58 am

    Now, this recipe will be one of my favorites. Looks incredible! I like all the ingredients in it. This is perfect for me. thank you.

  2. #
    2
    Jamielyn — August 29, 2018 at 8:41 am

    Great idea! Looks delicious!

  3. #
    3
    Melanie Bauer — August 29, 2018 at 1:28 pm

    I honestly have to say, I’ve never had a zucchini pickle before! I didn’t even know they were a thing! They look delish!

  4. #
    4
    Paula — August 29, 2018 at 1:52 pm

    What a great way to use up summer squash!

  5. #
    5
    Toni | Boulder Locavore — August 29, 2018 at 3:49 pm

    I will definitely try this! Looks so easy and really good!

  6. #
    6
    Erin | Dinners,Dishes and Dessert — August 30, 2018 at 10:04 am

    This couldn’t look any more perfect!

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