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!
They are so simple to make and require ZERO canning skills.
I promise you can make these vegetable pickles!
What type of zucchini should I use?
If you have a garden right now it’s probably exploding with zucchini and yellow summer squash.
Welcome to the world of gardening. It’s bountiful but it can be overwhelming when you’re staring at pounds of squash.
For this recipe, I used both green zucchini and yellow summer squash.
Sometimes people call yellow squash yellow zucchini so whatever you find will work.
You’ll just want to make sure you don’t use a super large squash because as they get larger they lose flavor. Plus, a giant sliced zucchini is going to have trouble fitting in a typical mason jar.
Do I need to hot water bath can these zucchini pickles?
Nope! There is no need to get out all of your canning equipment.
You’ll be making what they call “refrigerator canning” or sometimes you’ll see it called “refrigerator pickles” when you use cucumbers.
This is a super easy process that just involves some clean jars with lids, a warmed “pickling” liquid, and some fresh vegetables.
How do I store these vegetable pickles?
In the refrigerator!
Seriously, that’s it!
Since you’re not hot water bath canning these sweet and spicy zucchini pickles you can’t leave them at room temperature. So they’ll stay nice and crisp right in your fridge.
The longer you leave them to sit the more “packed” full of flavor they will become.
However, you don’t want them sitting for too long so I like to eat these up within 2 weeks.
What do I need to make this recipe?
You’ll need some clean jars, clean lids, and all the ingredients below!
Now, you can always swap out a few ingredients but don’t mess too much with the liquid amounts. You want to make sure you make enough brine to cover and “cure” the zucchini pickles.
The sugar I added to this recipe brings in just a touch of sweetness but I would not consider this a “sweet” type of pickle. It’s still very tart with just a little hit of heat.
What should I use zucchini pickles on?
Anything and everything!
I especially love them on salads, sandwiches, charcuterie boards, and just eating them plain as a snack.
Think of them as just like a pickle.
Love these sweet and spicy zucchini pickles?
Why not try a few of my other delicious recipes!
- 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
- 2 cups water
- 1 cup white vinegar
- 1/4 cup brown sugar
- 2 tablespoons kosher salt
- 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.
- 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.
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.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 100Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 3218mgCarbohydrates: 20gFiber: 3gSugar: 15gProtein: 3g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.