Spicy Refrigerator Zucchini Pickles
Learn how to pickle zucchini in just a few easy steps. These easy refrigerator zucchini pickles are a little spicy, a little sweet, and a whole lot of good.
Equipment
- 4 Mason jars that holds at least 3 cups
- grater (optional)
Ingredients
Pickling liquid
- 5 cups water
- 2.5 cups vinegar
- 2 tablespoon sugar
- ¼ cup salt
other ingredients
- 4 small zucchini shredded
- 1 large onion thinly sliced
- 8 teaspoon garlic minced
- 4 teaspoon crushed red pepper flakes
Instructions
Sterilize the pickling jars
- Sterilize the pickling jars by boiling or putting them in the dishwasher. Allow to cool completely.
Make your pickling solution
- Make your pickling solution by adding the water, vinegar, sugar, and salt to a medium saucepan and bringing to a boil.
- Once the solution has come to a boil, remove from heat, stir, and allow to cool completely.
Prepare your zucchini
- Cut, dice, shred, or plane your zucchini to desired size and shape per preference. Set aside.
Make the pickled zucchini
- Add the onions, garlic, and red pepper flakes to the bottom of the jar.
- Fill the jar the rest of the way with zucchini, making sure to not overcrowd the jar.
- Pour enough pickling solution over the top of zucchini to completely submerge in liquid (about 1 to 1 ¼ cups). Place the lid on tightly.
Store the pickled zucchini
- Place the pickled zucchini in the refrigerator for at least 2 weeks before using.
- The pickled zucchini can be stored in the refrigerator for 2-3 months.
Notes
Though this recipe is for 3 cup mason jar, feel free to use whatever size you have on hand and adjust the amounts accordingly.