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keto Zucchini Pickles

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!
Course Side
Cuisine American
Keyword pickled zucchini, refrigerator pickles, zucchini pickles
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 32 8 servings per jar
Calories 9kcal
Author Kat Jeter & Melinda Caldwell



  • 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.


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. 


Calories: 9kcal | Carbohydrates: 1g | Sodium: 440mg | Potassium: 86mg | Vitamin A: 65IU | Vitamin C: 5.6mg | Calcium: 10mg | Iron: 0.2mg