Go Back
–+ servings
pickled zucchini ribbons on a white table

Refrigerator Pickled Zucchini Ribbons Recipe

Kristina Todini, RDN
Refrigerator Pickled Zucchini Ribbons, an easy (and tasty!) pickled zucchini recipe that's ready in just a few hours in the refrigerator.
5 stars (2 ratings)
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 2 hours
Total Time 2 hours 20 minutes
Course Salads + Side Dishes
Cuisine American
Servings 8 servings
Calories 40 kcal

Ingredients
  

  • 1 pound zucchini
  • ¼ cup oregano or other herbs
  • 2 tablespoons mustard seeds
  • 2 whole garlic cloves sliced thin
  • ¼ teaspoon red pepper flakes
  • 2 cups water
  • 1 cup vinegar
  • 1 tablespoon salt
  • 1 tablespoon sugar

Instructions
 

  • Cut zucchini into thin strips: Using a knife or mandolin, cut zucchini into long strips after washing.
  • Prepare the pickling jar: Add cut zucchini to a large jar and add dill or other desired herbs, mustard seeds, garlic, and red pepper flakes.
  • Prepare and add the brine: In a medium saucepan bring the water, vinegar, salt, and sugar to a boil. Once boiling, pour into the jar until the liquid completely submerges the zucchini. Close the lid on the jar tightly.
  • Pickling instructions: Let the jar cool on the counter until it reaches room temperature. Once cooled, put the jar into the refrigerator and let the zucchini slices pickle for at least 2 hours before serving, but for best results serve after at least 24 hours. Quick pickled zucchini are good up to one month in the refrigerator.

Notes

  • Vinegar recommendations: White vinegar, white wine vinegar, and apple cider vinegar are the best vinegar choices for this pickled vegetable recipe.
  • Recommended jar: Pick a jar tall enough to store the pickled zucchini slices. There should be about 1/2 - 1 inch (1-2 cm) of space between the peels and the lid so that they can completely submerge in the brine liquid.
  • Other recommended tools: small saucepan, cutting board, knife set or mandolin
  • Prep ahead + storage: Refrigerator pickled zucchini should be made at least 2 hours before serving, but for best results make at least 24-48 hours ahead. Keep the jar refrigerated and it can be enjoyed for up to one month. Do not freeze.

Nutrition

Serving: 1gCalories: 40kcalCarbohydrates: 5gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 882mgPotassium: 190mgFiber: 2gSugar: 3gVitamin A: 158IUVitamin C: 10mgCalcium: 45mgIron: 1mg
Keyword pickled carrot peels, quick pickled carrots
Tried this recipe?Let us know how it was!