These Refrigerator Zucchini Pickles taste so incredible: a bit sweet, a bit of heat (if you include the crushed red pepper flakes), tons of flavor. They don’t quite have the same super-crunchy crunch as traditional cucumber pickles, but there’s still definitely a bit of bite there – and the flavor more than makes up for it.

Refrigerator Zucchini Pickles Ingredients

Pickle recipes start with a brine. Mine has:

  • Vinegar – I use simple white vinegar,
  • Sugar – granulated. Nothing fancy! If you prefer a more savory pickle, feel free to leave it out.
  • Garlic
  • Salt
  • Aromatics – peppercorns, crushed red peppers (if you like them spicy), mustard seeds, and fresh dill
  • And then, of course, zucchini!

How to Make Them

Refrigerator Zucchini Pickles are SO easy to make! Just bring the brine to a boil, then slice up your zucchini and place it in a jar.

Pour the brine over the top, add the garlic and dill, and refrigerate for 24 hours.

And then the most important step: Devour!

How to Serve Refrigerator Zucchini Pickles

I love these pickles on charcuterie boards, packed for picnics, and on burgers and sandwiches. Or chop ’em up for tuna (or chickpea) salad! They’re also delicious plain, picked right out of the jar one by one.

Can I Can These Zucchini Pickles?

No, sorry, this is not a canning recipe. It is a quick pickle recipe and not designed for canning. (Here’s a canning recipe which looks perfect!)

More Zucchini Recipes

When it’s zucchini season, I’m all about finding more and more zucchini recipes … because my plants are producing more and more zucchini! This classic zucchini bread is a fave, and it’s super easy with just one bowl. I also love zucchini boats – cheese-stuffed or meaty – and these fritters are soooooo delicious.

5 from 1 rating

Refrigerator Zucchini Pickles

Prep: 10 minutes
Total: 1 day 10 minutes
Author: Karen
Yield: 8
These kicky pickles are the perfect way to use up some of summer's zucchini bounty. Garlicky, dill-y, and a good touch of heat thanks to red pepper flakes. Plus, they're so easy. SO. Easy.


  • 1 1/2 pounds zucchini (about 4 medium zucchini)
  • 4 cloves garlic (peeled and halved)
  • 3/4 cup white vinegar
  • 1/4 cup granulated sugar
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 6 black peppercorns
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon kosher salt
  • 1 head fresh dill (or a 5-6 sprigs of dill)


  • Wash and dry a pint-sized glass jar with airtight lid.
  • Cut the zucchini into 1/4-inch slices. Place in jar along with the cloves of garlic. You might have to do a little squeezing and pushing to get them all in there.
  • Add the vinegar, sugar, red pepper flakes, peppercorns, mustard seeds, and salt to a small saucepan. Set it over medium heat and bring just to a boil.
  • Remove from heat and carefully pour over zucchinis and garlic in the jar. Top with dill, immersing it as much as possible. Place the lid on the jar and refrigerate for 24 hours before serving.
  • These keep 7-10 days in the fridge (that's as long as I've had them before they were all gone); but some sources say refrigerator pickles can last up to a month or more.


Total time includes time in the fridge. 

Nutrition Facts

Calories: 46kcal, Carbohydrates: 9g, Protein: 1g, Fat: 0.4g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.1g, Sodium: 153mg, Potassium: 232mg, Fiber: 1g, Sugar: 8g, Vitamin A: 180IU, Vitamin C: 16mg, Calcium: 19mg, Iron: 0.4mg
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