Zesty Refrigerator Zucchini Pickles Recipe
Zesty Refrigerator Zucchini Pickles offer a tangy and crisp vegetable pickle that can be prepared quickly and stored in the fridge. This recipe combines fresh zucchini and onion slices with a flavorful pickling brine made from apple cider vinegar, sugar, and a mix of spices, creating a deliciously vibrant condiment perfect for snacking, salads, or sandwiches.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: About 3 cups of pickles
- Category: Condiment
- Method: No-Cook
- Cuisine: American
Ingredients
Brine
- ½ cup (120 ml) water, room temperature
- 2 tablespoons + ½ teaspoon kosher salt
- 2 cups (480 ml) apple cider vinegar
- 1 cup (198 g) granulated sugar
- 1½ teaspoons ground mustard
- 1½ teaspoons mustard seed
- ¾ teaspoon turmeric
- ½ teaspoon crushed red pepper flakes (optional)
Vegetables
- 1 medium zucchini, about 1 pound, sliced ⅛-inch thick
- 1 small yellow onion, sliced ⅛-inch thick
- 3 ice cubes
Instructions
- Prepare the vegetables. Slice the zucchini and yellow onion very thinly, about ⅛ inch thick, to ensure the pickles absorb the brine quickly and develop a crisp texture.
- Salt soak the vegetables. Place the sliced zucchini and onion in a bowl with 2 tablespoons plus ½ teaspoon kosher salt and 3 ice cubes. Toss gently, then let them soak for about 30 minutes to draw out excess moisture and create crunchiness.
- Make the pickling brine. In a saucepan, combine the water, apple cider vinegar, granulated sugar, ground mustard, mustard seed, turmeric, and crushed red pepper flakes if using. Bring the mixture to a boil, stirring occasionally until the sugar dissolves completely.
- Drain and rinse vegetables. After soaking, drain the salted vegetables and rinse them well under cold water to remove excess salt. Drain thoroughly to prevent dilution of the brine.
- Combine vegetables and brine. Place the zucchini and onion slices into a clean, sterilized jar or container. Pour the hot pickling liquid over the vegetables, making sure they are fully submerged.
- Cool and refrigerate. Allow the jar to cool to room temperature before sealing with a lid. Refrigerate the pickles for at least 24 hours for the flavors to develop, although they will taste better after 2-3 days.
Notes
- Use fresh, firm zucchinis for best texture.
- Adjust sugar and spice levels according to personal taste.
- These pickles are refrigerator pickles and should be stored in the fridge; consume within 2-3 weeks.
- Thin slicing is key for quick pickling and ideal crunchiness.
- The ice cubes during salting help maintain vegetable crispness.
