Quick Pickled Zucchini Recipe

Looking for a quick and easy pickle recipe? This Quick Pickled Zucchini is a perfect addition to your meal prep or as a tangy, crunchy snack. Made with fresh zucchini, garlic, dill, and parsley, it’s a simple yet flavorful way to preserve zucchini. This recipe uses a vinegar-based marinade with ingredients like olive oil, white vinegar, and a touch of sugar to create a perfect balance of sweet and tangy flavors. Whether you use green zucchini, yellow squash, or even light green Mexican zucchini, this pickle recipe can be customized to your liking. Great as a side dish, on sandwiches, or served with your favorite meals, these quick pickled zucchinis are both healthy and delicious!

Ingredients:

For the Pickled Zucchini:

• 2 – 2 1/4 lbs zucchini (green zucchini, yellow squash, or light green Mexican zucchini)
• 3 cloves garlic, halved
• 2-3 bay leaves
• 6-8 peppercorns
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill

For the Marinade:

• 3 cups boiling hot water
• 2 Tbsp olive oil
• 1/2 cup white vinegar (5% acidity)
• 1/3 cup granulated sugar
• 1 Tbsp salt (sea salt, non-iodized)

What You Will Need:

• 1/2 gallon jar with a lid or heat-proof bowl with tightly fitting lid

Instructions:

1. Sterilize the Jar: Start by sterilizing your jar. Fill a clean 1/2 gallon jar with 1 cup of boiling water, cover with a lid, and swirl to heat the inside (use oven mitts for safety). Once heated, drain the water completely.
2. Prepare the Jar: In the bottom of the sterilized jar, add the halved garlic cloves, bay leaves, and peppercorns.
3. Slice the Zucchini: Slice the zucchini into 1/3″ thick rings, discarding the ends. Layer the zucchini slices tightly in the jar, sprinkling chopped dill and parsley between each layer. Press the zucchini down gently with a clean cooking utensil if needed, then top with any remaining dill and parsley.
4. Prepare the Marinade: In a separate bowl, combine the boiling water, olive oil, white vinegar, sugar, and salt. Stir until the sugar and salt are fully dissolved.
5. Pour the Marinade: Carefully pour the hot marinade over the zucchini in the jar, making sure the zucchini is fully submerged.
6. Cool and Refrigerate: Cover the jar tightly with the lid and let it cool to room temperature. Once cooled, refrigerate the zucchini overnight. The zucchini should marinate for a minimum of 12 hours.
7. Serve: These quick pickled zucchinis are ready to enjoy after 12 hours and will stay fresh in the fridge for 5-7 days.

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Tips

• For a more intense flavor, let the zucchini pickle for 24 hours before eating.
• Use a clean utensil to pack the zucchini tightly in the jar to ensure it stays submerged under the marinade.
• You can adjust the amount of garlic, dill, or parsley based on your personal preference.

Variations and Substitutions

• Feel free to substitute the zucchini with other vegetables such as cucumbers or carrots for a different pickled flavor.
• If you prefer a spicier kick, add a pinch of red pepper flakes or a sliced jalapeño to the jar.

FAQs

• How long do the pickled zucchinis last?
  These pickled zucchinis will stay good for 5-7 days in the refrigerator.
• Can I use other types of vinegar?
  Yes, you can substitute white vinegar with apple cider vinegar or rice vinegar for a different flavor profile.

Serving Suggestions

• Serve as a tangy snack or appetizer.
• Pair with grilled meats, sandwiches, or cheese platters.
• Add to salads or tacos for a burst of flavor.

Why You’ll Love This Recipe

This Quick Pickled Zucchini recipe is simple, refreshing, and packed with flavor. The zucchini absorbs the tangy marinade while retaining its crisp texture, making it a deliciously crunchy and healthy side dish. Perfect for meal prep or a fast snack, it’s a versatile recipe that can be tailored to your taste!