Refrigerator Zucchini Pickles are a simple pickled vegetable recipe that is the perfect way to use up that summer zucchini. No sugar added so they make a great keto snack!

keto Zucchini Pickles

Refrigerator Zucchini Pickles are a great way to use up all of that beautiful summer zucchini and they couldn’t be any easier to make! This quick refrigerator pickle recipe uses a tart dill brine with no sugar added and I think it makes an awesome keto or low carb snack with a little cheese and few nuts.

Growing up my grandma always made homemade sweet pickles, they were super sweet and bright green from the addition of a little green food coloring.  These Zucchini Pickles were my first foray into the world of pickled vegetables and I kept them much more natural with no food coloring and no sugar. I’ve always preferred dill pickles anyways!

If you haven’t tried it before I highly recommend starting with refrigerator pickles. They are super easy, ready in just 24 hours, and they don’t require a water bath for sealing the mason jars to can the pickles. Of course that also means that these pickles don’t keep for as long but that hasn’t been a problem in my house!

Once you start pickling you’re not going to want to stop. Give our quick pickled cucumbers, pickled radishes, dilly beans, and pickled cauliflower along with a batch of hot pepper sauce.

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how to make Zucchini Pickles

What is in Zucchini Pickles?

  • Zucchini
  • Fresh dill
  • Dill seed
  • Mustard seeds
  • Black peppercorns
  • Kosher salt
  • Garlic
  • Vinegar
  • Water
low carb Zucchini Pickles

Do You Need to Boil the Brine for Refrigerator Zucchini Pickles?

You don’t have to boil the brine for zucchini pickles but I recommend you do. When you bring the liquid (water and vinegar mixture) to a boil it heats all of those herbs and spices causing them to release their flavor into the liquid. When you pour that over the raw zucchini all of those amazing flavors start seeping into it giving these refrigerator pickles a richer flavor.

How to Make Zucchini Pickles:

  1. Divide the sliced zucchini and the fresh dill evenly between 4 glass mason jars.
  2. Add vinegar, water, garlic, salt, mustard seeds, peppercorns, and dill seed to a small pot and bring to a boil over medium high heat. 
  3. Once the mixture reaches a boil remove it from the heat and let it cool for 5 minutes before pouring it into each jar. Make sure you get an even distribution of spices in each jar. 
  4. Let the mixture cool completely before screwing the lid on and placing the jars in the refrigerator. Let sit for 24-48 hours before eating.

A few things to note:

  1. I slice my zucchini less than 1/4 inch thick, more like 1/8 inch. You can slice them thinner but I wouldn’t go thicker. You can also cut your zucchini pickles into spears. Whatever you like.
  2. Zucchini doesn’t have as much water in it as cucumber so it doesn’t shrink very much after the brine is added. That means you don’t need to pack them in, just fill your jar with zucchini so they are just below the rim of the jar.
Zucchini Pickles is great keto snack

How Long Do Zucchini Pickles Last?

Because we aren’t sterilizing the mixture by heating the jars in a water bath and sealing the lids on you can’t keep refrigerator pickles as long as you might keep regular pickles. That’s ok because these things are going to disappear fast. Stored in the refrigerator with the lid on these zucchini pickles should last 1 week.

Want More Zucchini Recipes?

REFRIGERATOR ZUCCHINI PICKLES
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Servings: 32 8 servings per jar
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Refrigerator Zucchini Pickles

Refrigerator Zucchini Pickles are a simple pickled vegetable recipe that is the perfect way to use up that summer zucchini. No sugar added so they make a great keto snack!
keto Zucchini Pickles
Print Recipe

Ingredients

Instructions

  • Divide the sliced zucchini and the fresh dill evenly between 4 glass mason jars.
  • Add vinegar, water, garlic, salt, mustard seeds, peppercorns, and dill seed to a small pot and bring to a boil over medium high heat.
  • Once the mixture reaches a boil remove it from the heat and let it cool for 5 minutes before pouring it into each jar. Make sure you get an even distribution of spices in each jar.
  • Let the mixture cool completely before screwing the lid on and placing the jars in the refrigerator. Let sit for 24-48 hours before eating.

Notes

Note: The number of zucchini slices in each jar varies. We have calculated this nutritional value assuming you get about 4 servings per mason jar for a total of 32 servings. 

Nutrition

Calories: 9kcal, Carbohydrates: 1g, Sodium: 440mg, Potassium: 86mg, Vitamin A: 65IU, Vitamin C: 5.6mg, Calcium: 10mg, Iron: 0.2mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Side
Cuisine: American
Keyword: pickled zucchini, refrigerator pickles, zucchini pickles