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–+ servings
Two jars of refrigerator zucchini dill pickles with sliced zucchini, dill, garlic, peppercorns, pickling spice, and red pepper flakes in brine.

Easy Refrigerator Zucchini Dill Pickles

This easy refrigerator zucchini dill pickle recipe is a great way to use up a garden harvest. Bold garlic dill flavor is ready to enjoy in as little as a day!
Prep Time 5 minutes
Cook Time 5 minutes
Refrigerate 1 day
Total Time 1 day 10 minutes
Serving Size 30 servings (3 pint jars)

Ingredients

  • 1 1/2 pounds zucchini about 4 small
  • 6 sprigs of fresh dill
  • 2 cups white vinegar
  • 2 cups water
  • 1/4 cup sugar
  • 6 cloves garlic 2 per jar
  • 2 tablespoons coarse salt
  • 3 teaspoons black peppercorns 1 tsp per jar
  • 3 teaspoons pickling spice 1 tsp per jar
  • 1 1/2 teaspoons red pepper flakes 1/2 tsp per jar

Instructions

  • Evenly divide the garlic, dill, peppercorns, pickling spice, and red pepper flakes per jar.
  • Slice the zucchinis into thin slices, 1/8 to 1/4 inch thick, and fill the jars with sliced zucchini.
  • Place the vinegar, water, salt, and sugar in a medium saucepan and bring to a boil. Pour the hot brine over the zucchini in the jars.
  • Place the lids on and let the jars cool on the counter before transferring to the fridge. Let the jars sit overnight, 2 days is better before eating for the flavor to develop.
  • They will keep for up to 2 months.

Notes

Thinner slices will take on the pickled taste faster. Thick slices or pickle spears will take longer to absorb the brine.

Nutrition

Serving: 1serving | Calories: 16kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 470mg | Potassium: 73mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 94IU | Vitamin C: 4mg | Calcium: 11mg | Iron: 0.2mg

These values are from a nutritional database and automatically calculated, and should only be used as an approximation.