Quick Pickled Zucchini Recipe

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This is a nice, quick recipe. You can even eat your zucchini pickles the same day, but the flavor may be intense. Give it a few days and the flavor will mellow out. This is especially true with our French Spicy Pickling Mix, but it applies to the other pickling mixes we carry that would work well with this recipe as well.

If for some reason you don’t have cheesecloth and you’re dying to make this recipe, you can use a pair of pantyhose for a little pouch. This is a perfect way to recycle pantyhose that have a run in them or are otherwise unwearable. Cut a foot off the clean pantyhose and add your spices to it, then tie it up. This pouch can be used repeatedly and is something you can easily wash and then store in a drawer in the kitchen. Cheesecloth is of course the best option, but this alternative is great in a pinch.

Our taste testers were surprised at how wonderful these pickles were after just three days of hanging out in their brine, but really, is it hard to love pickles? Of any kind? No. Pickles are one of the best foods in the world, and that’s a fact, not an opinion. Pair these pickles with a sandwich or just eat them as a snack. They are not super high in calories, but they have a lot of sodium in them so if you are particularly watching your sodium intake, try to limit yourself with these as a snack! They make for a refreshing side with barbecues or cookouts as well.

 Print Recipe

Prep Time: 20 min.
Cooking Time: 10 min.
  1. Prepare vegetables. Using cheesecloth and twine, make a sachet and add 2 Tbsp of Pickling Blend and tie it up.
  2. Place the sachet in a medium saucepan and add 2 cups vinegar, Kosher salt, and 3 cups water. Bring to a boil, and then reduce heat and simmer for 5-7 minutes. The salt should be dissolved.
  3. Divide the zucchini, garlic, and onions evenly between a pair of 2 quart mason jars. Pour the hot liquid into the jars. Let cool to room temperature, then cover with lids and store for up to a week.