Pickled Marinated Zucchini Slices Recipe
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Need a new way to enjoy zucchini? Try these pickled marinated zucchini slices! Infused with garlic, fresh dill, and black pepper, they pack a flavorful punch. The best part? This recipe is super easy, making it the perfect go-to for when zucchini is in season!
Why You’ll Love Pickled Marinated Zucchini Slices Recipe
- Bursting with flavor: These zucchini slices are infused with the tangy taste of vinegar, garlic, and fresh dill, giving them a savory and zesty punch that is sure to satisfy your taste buds.
- Perfect for preserving zucchini: When zucchini is in season, this recipe is a fantastic way to make sure none of your crop goes to waste. You can enjoy your fresh zucchini for up to a month!
- Easy to make: With just a few simple ingredients and minimal prep time, this recipe requires no cooking and comes together effortlessly. The hardest part is waiting two days for the zucchini to pickle!
- Versatile snack or side: These pickled zucchini slices can be served as a snack, side dish, or even a topping for sandwiches and burgers. They add a crisp, refreshing bite to any meal.
- Healthy and light: This recipe is naturally vegan, gluten-free, and low in calories, making it a guilt-free addition to your meals or snacks.
Did you know that zucchini tastes great pickled? When people think of pickled vegetables, zucchini id definitely not the first thing that comes to mind, but believe me, pickled marinated zucchini is very yummy!
Pickled zucchini is crunchy, garlicky and really addictive! When zucchini is in season and you got a bumper crop of it in your garden, pickling and marinating zucchini is a great way to use it up :)
To make pickled zucchini, first you make a marinade of water, vinegar, salt, sugar and oil. Next, peel and slice the zucchini, then pour the marinade over zucchini slices. Add some garlic, fresh dill and black pepper and leave at room temperature for two days. After that, the pickling process will be complete! You can then move these marinated zucchini pickles to the refrigerator and enjoy eating them – they will stay fresh in the refrigerator for up to a month.
Pickled Marinated Zucchini Slices Recipe
Ingredients
- 4 cups water – Used to dilute the vinegar and create the perfect pickling solution.
- 1/2 cup white vinegar – Adds the essential tangy flavor needed for the pickling process.
- 2 tbsp salt – Enhances the flavor and helps to preserve the zucchini.
- 5 tbsp sugar – Balances out the vinegar, giving the pickles a slightly sweet touch.
- 1/2 tbsp oil – A small amount of oil adds a smooth finish to the marinade.
- 2 lbs zucchini, peeled and sliced – The star of the dish! Fresh zucchini provides a mild flavor and crisp texture that works well with the tangy marinade.
- 8 garlic cloves, peeled – Infuses the pickles with a bold and aromatic garlic flavor.
- 1 small bunch fresh dill – Brings a refreshing herbaceous note that pairs beautifully with the zucchini.
- 10 black peppercorns – Adds a subtle heat and spice to the pickles.
See the printable recipe card at the bottom of this article.
Kitchen Tools You Need To Make Pickled Marinated Zucchini Slices
- 2-liter glass jar with a lid – Essential for storing the zucchini and keeping them submerged in the marinade while they pickle.
- Measuring cups and spoons – For accurate measurements of the water, vinegar, salt, sugar, and oil to ensure the perfect balance of flavors.
- Knife and cutting board – To peel and slice the zucchini evenly.
- Pot – For boiling the water, salt, and sugar to create the marinade.
Instructions How To Make Pickled Zucchini
- You need a 2-liter (half-gallon) glass jar with a lid.
- Pack half of zucchini slices in the jar, putting the dill and garlic cloves and black peppercorns on top of them, and then put in the remaining zucchini slices.
- Make a marinade: in a pot, mix water, salt and sugar. Bring it to a boil.
- Remove the marinade from heat and add vinegar and oil, and mix.
- Carefully pour the hot marinade into the jar with zucchini.
- Leave the jar with zucchini to marinate at room temperature for 2 days, after that move pickled zucchini to the refrigerator.
Enjoy these yummy pickled zucchini slices!
Serving Suggestions
- Serve these pickled zucchini slices as a crunchy side dish with grilled chicken thighs or turkey and cheese sandwich.
- Add them to a cheese platter for a tangy bite that pairs well with cheeses and cured meats.
- Use them as a topping for turkey burgers or hot dogs to give an extra burst of flavor.
- Toss them into a green salad with salmon for added texture and zing.
- Enjoy them straight from the jar as a refreshing and light snack.
Tips For Success
- Choose the right zucchini: For the best results, pick small to medium-sized zucchinis. Larger zucchini tend to have more seeds and a spongier texture, which may affect the crispness of the pickles.
- Peel for texture: Peeling the zucchini ensures a more tender and smooth texture in your pickled slices. If you prefer a slightly firmer pickle, you can leave the skin on, but the overall texture may be less uniform.
- Pack the jar tightly: When placing the zucchini slices in the jar, be sure to pack them tightly. This helps to ensure that they remain submerged in the marinade, allowing for even pickling.
- Use fresh ingredients: Fresh dill and garlic are essential for giving your pickled zucchini the best flavor. Avoid using dried dill or garlic powder, as they won’t provide the same vibrant taste.
- Allow full marination time: Resist the urge to open the jar early! Let the zucchini marinate for the full 2 days at room temperature. This allows the flavors to fully develop and ensures that your pickles are infused with the perfect balance of tanginess and garlic.
- Store properly: Once the pickling process is complete, make sure to move the jar to the refrigerator. The cooler temperature halts the fermentation process and keeps the zucchini fresh for up to a month.
- Adjust to taste: If you prefer a tangier or sweeter pickle, you can adjust the amount of vinegar or sugar in the marinade to suit your taste preferences. Just be sure to balance these flavors carefully to maintain the integrity of the pickling process.
Variations And Substitutions
- Spicy Pickled Zucchini: For an extra kick, add a few red pepper flakes or a sliced hot chili pepper to the jar. This will infuse the pickled zucchini with a subtle heat that balances the tanginess of the vinegar.
- Herb Substitutions: If you’re not a fan of dill, you can swap it out for fresh basil or thyme. These herbs will provide a different flavor profile while still complementing the zucchini.
- Lemon-Infused Pickles: Add a few thin slices of lemon to the jar along with the zucchini for a citrusy twist. The lemon will add brightness to the marinade, making the pickles even more refreshing.
- Sugar-Free Version: If you’re watching your sugar intake, you can reduce or omit the sugar entirely. The pickles will still develop a deliciously tangy flavor without the sweetness.
- Pickling Other Vegetables: This recipe works great with other vegetables like cucumbers, carrots, or even radishes. Feel free to mix zucchini with other veggies for a colorful and diverse pickled mix.
- Different Vinegar Options: If you prefer a different type of vinegar, like apple cider vinegar or rice vinegar, you can use that instead of white vinegar. Each type of vinegar will lend a slightly different flavor to your pickles.
Storage and Reheating
- Storage: After the pickling process is complete, store the pickled zucchini slices in an airtight jar in the refrigerator. They will stay fresh and flavorful for up to one month. Always ensure that the zucchini slices remain fully submerged in the brine to maintain their freshness and prevent spoilage.
- Reheating: Since this recipe is for a cold, no-cook pickled dish, there is no need for reheating. The pickled zucchini is meant to be enjoyed straight from the refrigerator. For the best flavor, let the zucchini warm up slightly at room temperature before serving if you prefer a less chilled bite.
Frequently Asked Questions
Can I use yellow squash instead of zucchini?
Yes, you can substitute yellow squash for zucchini in this recipe. The pickling process works just as well with yellow squash, and the flavor will be quite similar. Just follow the same steps for slicing and marinating.
Do I need to sterilize the jar before using it?
While sterilizing the jar is not strictly necessary for refrigerator pickles like this, it’s always a good idea to start with a clean, well-washed jar. You can sterilize it by placing it in boiling water for a few minutes, which helps ensure there are no contaminants that could spoil the pickles.
Can I adjust the level of sweetness or tanginess?
Absolutely! You can easily tweak the sugar and vinegar amounts to your liking. For a sweeter pickle, add more sugar; for a tangier, more acidic flavor, increase the amount of vinegar. Just be sure to keep the overall balance of the ingredients in mind.
How long will the pickled zucchini last in the refrigerator?
These pickled zucchini slices will last for up to a month when stored in the refrigerator. Make sure the zucchini remains submerged in the marinade to keep it fresh and crunchy.
Can I reuse the marinade?
While it’s possible to reuse the marinade for a second batch of pickled zucchini, the flavor may not be as strong the second time around. If you choose to reuse it, be sure to boil the marinade again to kill any bacteria before pouring it over a new batch of vegetables.
Other Easy Zucchini Recipes
Quick Skillet Eggplant and Zucchini Recipe: A simple, healthy dish with tender eggplant and zucchini, cooked to perfection in a hot skillet.
Sautéed Summer Squash and Zucchini: Lightly seasoned and sautéed, this zucchini and summer squash combo makes a quick and flavorful side dish.
Charred Balsamic Zucchini Recipe: Grilled zucchini slices drizzled with a tangy balsamic glaze, perfect for summer barbecues or light meals.
Crispy Air Fryer Zucchini Fries from Frozen: Deliciously crispy zucchini fries made straight from frozen in the air fryer, ideal for a quick and healthy snack.
Low-Calorie Zucchini Pancakes Recipe: These savory zucchini pancakes are low in calories but full of flavor, perfect for a guilt-free breakfast or side dish.
Air Fryer Moist Zucchini Bread: Soft and moist zucchini bread with a perfectly golden crust, made easily in the air fryer.
Air Fryer Frozen Spiralized Zucchini Noodles: Air fryer zucchini noodles cooked straight from frozen for a quick, healthy, and low-carb alternative to pasta.
Pickled Marinated Zucchini Slices Recipe
Ingredients
- 4 cups water
- 1/2 cup white vinegar
- 2 tbsp salt
- 5 tbsp sugar
- 1/2 tbsp oil
- 2 lbs zucchini peeled and sliced
- 8 garlic cloves peeled
- 1 bunch fresh dill small
- 10 black peppercorns
Recommended Kitchen Tools (click the links below to see the items used to make this recipe)
- 2-liter glass jar with lid
- Pot
Instructions
- Prepare a 2-liter (half-gallon) glass jar with a lid.
- Pack half of the zucchini slices into the jar, then layer with dill, garlic cloves, and black peppercorns.
- Add the remaining zucchini slices to the jar.
- In a pot, mix water, salt, and sugar. Bring the mixture to a boil.
- Remove the pot from the heat and stir in vinegar and oil.
- Carefully pour the hot marinade into the jar over the zucchini slices.
- Leave the jar at room temperature for 2 days to allow the zucchini to pickle.
- After 2 days, move the jar to the refrigerator and enjoy your pickled zucchini slices! They will stay fresh for up to a month.
Notes
- For a stronger garlic flavor, you can slice the garlic cloves before adding them to the jar.
- If you prefer a slightly sweeter pickle, increase the sugar by 1-2 tablespoons to taste.
Nutrition
More Pickled Recipes
- Easy Pickled Watermelon Rind Recipe
- Crunchy Pickled Carrots Recipe
- Spicy Mexican Pickled Onions Recipe
