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Most Pickled Zucchini recipes use sugar or sweeteners, but there’s just no reason to do that! This recipe is SO delicious and fun, plus a great way to use extra summer zucchini — and you certainly will be glad there’s no sweetener added. Just right, tart and a little snappy, Pickled Zucchini make an incredible condiment, snack, side or nibble.
Add to dinner table, buffet, tapas, mezzas, sandwiches, salads and more!
What texture are they? Pickled Zucchini are crunchy and tender, just like good cucumber pickles! You’ll love these! (Not mushy or too soft!)
Pickled Zucchini are great for all real food diets, but extra good news for Paleo, Keto, AIP, Whole30, GAPS, Gluten-free, VAD, Vegan, Low Lectin, Low Oxalate and Anti-Inflammatory. Just watch for the three vinegar choices you’ll be given accordingly.
Ingredients in Pickled Zucchini with no sugar
- zucchini, peeled and sliced into 1/4″ slices
- water
- apple cider vinegar, for Paleo, rice vinegar or distilled white vinegar for others and if preferred — all 3 versions turn out great!
- sea salt
- dried dill, but it’s okay to use fresh if you prefer. I like to use dried because I always have it on hand, it’s less expensive, and it does great as-is in this recipe.
- garlic, smashed, optional — omit for VAD or if preferred
Can you use extra big overgrown zucchini for this recipe
The answer is actually, Yes!
In the photo below, the jar on the right was made from an extra-large zucchini.
The most important tip for creating delicious pickles from big zucchini is giving them at least 48 hours to marinate in the fridge. During this time, they give up some of their extra water, and turn into a nice crunchy, vinegary pickle.
The other optional tip, which I did with some of these slices, but not all of them, is to cut off the insides, or the seeds, so you end up with the outer wedges, which is nice. But if you plan to use your Pickled Zucchini on sandwiches, keep the centers, as it makes them nicer (they won’t slip out while you’re eating).
How to make Pickled Zucchini
This recipe makes one 16 ounce mason jar of zucchini pickles, BUT can be multiplied as many times as you like to make a much bigger jar, or many smaller jars. So if you have a lot of zucchini, do what I do: make a lot!
I LOVE how simple this recipe is; you can’t ruin these! Just a few simple ingredients and very easy steps:
- Peel and slice zucchini into 1/4″ slices. — Why peel? Peeling reduces lectins and other less gentle compounds, making these zucchini pickles the gentlest, as well as the most delicious!
- For lower lectins still, remove seeds as well.
- Place dried or fresh dill into jars. Top with and fill jar with raw zucchini slices.
- Choose the size mason jars you prefer. I use a 16 ounce jar most often, but I use various sizes, including small and large mouth.
- The small mouth with tapered neck is nice for keeping the veggies tucked under the brine. But, unlike with fermented vegetables, this is not super important. When I use my wide mouth jars, I use these awesome weights to keep the veggies down while they cool (more on this process below).
- Heat water, vinegar, salt and optional garlic in small saucepan, over medium-high heat. Stir briefly to dissolve the salt. Bring to a boil, then remove from the heat. Allow to cool 5 to 10 minutes.
- Pour over zucchini slices. Set aside to cool. If you wish, weight veggies down to keep them below the vinegar water.
- When mostly cool, screw on lids, and refrigerate 24 to 48 hours. If you use extra big overgrown zucchini, wait the full 48 hours minimum for the best texture.
Pickled Zucchini (no sugar, Paleo, AIP, Keto, low lectin)
Equipment
- mason jar 16 ounce or two 8-ounce
Ingredients
- 2 cups zucchini peeled and sliced into 1/4" slices, from 1 medium-large zucchini (It's okay to use a portion of an extra big zucchini, or multiply this recipe to use a whole big one, just be sure to see the note about the longer refrigeration time.)
- ¾ cup water
- ½ cup apple cider vinegar for Paleo, rice vinegar or distilled white vinegar for others and if preferred -- all 3 versions turn out great!
- 1 teaspoon sea salt
- ½ teaspoon dill
- 1 clove garlic smashed
Instructions
- Peel and slice zucchini into 1/4" slices. (Why peel? Peeling reduces lectins and other less gentle compounds, making these zucchini pickles the gentlest, as well as the most delicious!)
- Place dried (or a generous sprig of fresh) dill into jar(s). Top with and fill jar with zucchini slices. (Choose the size mason jars you prefer. I use a 16-ounce jar most often, but two 8-ounce jars is another good choice.)
- Heat water, vinegar, salt and optional garlic in small saucepan, over medium-high heat. Stir briefly to dissolve the salt. Bring to a boil, then remove from the heat. Allow to cool 5 to 10 minutes.
- Pour over zucchini slices. Set aside to cool. If you wish, weight veggies down to keep them below the vinegar water.
- When mostly cool, screw on lids, and refrigerate 24 to 48 hours. If you use extra big overgrown zucchini, wait the full 48 hours minimum for the best texture.
You can Pin this recipe here:
More ways to make veggies last longer
If you need to extend the shelf life of veggies and fruits, check out:
- DIY Charcoal Packets for Making Veggies and Fruits Last Longer
- or How to Ferment Any Veggie (uses a salt brine to create probiotics, instead of vinegar)
Karen says
Are they then shelf stable for several months?
Megan says
Hi Karen, no, they’re not shelf stable at all; they must be refrigerated. They last in the fridge for two weeks, and maybe longer. So they’re different than a pickle that is canned or fermented. They’re quick to make, and need to be eaten in a week or two. The small batch makes that more convenient. I hope to see just how long they last by saving some of ours… 🙂
Dorothy says
We like zucchini and pickles too, so this sounds like a good combination. This would be great for those times we’re being given zucchini, but even store bought zucchini would be good as well, though not as fresh. I hope to try it!
Megan says
Great, Dorothy, I hope you get to. Thank you for the kind words! 🙂
Dorothy says
These are sooo good! I had a little more than would fit in the pint jar, so I put a few in a half pint with a little extra brine. I guarded them to make them last a week or so; they make a great addition to a meal.
Megan says
Great to hear, Dorothy!! So glad you enjoyed, and thank you for sharing!! 🙂