Refrigerator Dill Zucchini Pickles
Refrigerator dill zucchini pickles are the perfect recipe to make with that extra garden zucchini. Thin sliced zucchini is pickled in the refrigerator with fresh dill and garlic. No canning or cooking required!
Servings: 16 servings
Calories: 9kcal
Ingredients
- 1 pound small zucchini, thinly sliced
- 8 sprigs fresh dill
- 2 teaspoons black peppercorns
- 4 whole garlic cloves
- 8 ounces water
- 8 ounces vinegar, apple cider or white
- 1 tablespoon kosher salt
Instructions
- In two pint size jars, add fresh dill, peppercorns, and garlic cloves. Then, pack jars tightly with sliced zucchini and set aside.
- In a bowl, add water, vinegar, and salt, stirring until salt is dissolved. Pour over zucchinis until jars are filled to the top. Any remaining brine can be discarded. If your jars aren't tightly packed (or you're using different jar sizes), you may need to make additional brine.
- Tightly seal, gently shake to disperse ingredients, and refrigerate for 2 days to allow zucchini to pickle. Store zucchini pickles in refrigerator for up to 2 months.
Recommended Equipment
Notes
- Refrigerator pickles are not canned, and therefore not shelf stable, and must be stored in the refrigerator at all times.
- Zucchini can be substituted with cucumbers (any variety) to make a classic dill pickle.
Nutrition Estimate
Serving: 1ounce | Calories: 9kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 440mg | Potassium: 83mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 67IU | Vitamin C: 5mg | Calcium: 9mg | Iron: 0.2mg