Quick-Pickled Zucchini

published Jul 26, 2022
Pickled Zucchini Recipe

Pickled zucchini coins are a tangy companion to sandwiches, cheese boards, salads, and more!

Makes1 quart

Prep25 minutes

Cook5 minutes to 8 minutes

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A photo of two mason jars with pickled zucchini slices in them, as seen from the top down, and the lids in the background.
Credit: Maria Do

These zucchini pickles are a delicious and tangy accompaniment to sandwiches, salads, cheese boards, and more. This recipe uses a quick-pickling method that doesn’t require the fuss of sanitizing cans or long fermentation periods. Instead, you can make pickled zucchini at home in a matter of hours with just a glass jar and some basic ingredients.

The only part of this recipe that requires a bit of planning ahead is draining the zucchini. The zucchini coins require a two-hour salt brine to release their internal moisture so they’ll absorb more of the pickling liquid. Plan ahead and the rest of the pickling process will come together very quickly!

How to Use Pickled Zucchini

A tangle of these thin zucchini coins go amazingly with a slice of crusty garlic bread and goat cheese. They’re also great on sandwiches and in salads, or as part of a cheese and charcuterie spread. 

What Kind of Spices Should I Use for Pickled Zucchini?

For a classic dill pickled flavor, use a combination of fresh dill, sugar, salt, mustard seeds, white vinegar, water, and red pepper flakes. 

What Are the Steps to Pickling?

  • Toss zucchini in a salt brine to allow their internal moisture to release. Drain, then pack the zucchini into pickling jars. 
  • Top jars with pickling seasonings such as dill, mustard seeds, and red pepper flakes. 
  • Boil vinegar with water and sugar, then pour it into jars to submerge the zucchini. 
  • Cap jars with lids, cool for an hour, then enjoy or refrigerate! 

Which Vinegar Is Best for Pickling?

Distilled white vinegar is the most common pickling vinegar because its clear color will not discolor your pickles and its neutral flavor pairs well with any seasonings.

Pickled Zucchini Recipe

Pickled zucchini coins are a tangy companion to sandwiches, cheese boards, salads, and more!

Prep time 25 minutes

Cook time 5 minutes to 8 minutes

Makes 1 quart

Nutritional Info


  • 1 pound

    zucchini (about 3 medium or 2 large)

  • 1

    medium yellow or white onion

  • 1 tablespoon

    plus 3/4 teaspoon kosher salt

  • 1 tablespoon

    yellow mustard seeds

  • 1/2 to 1 1/2 teaspoons

    red pepper flakes (optional)

  • 1/2 bunch

    fresh dill

  • 1 cup

    distilled white vinegar

  • 1/2 cup


  • 1/4 cup

    granulated sugar


  1. Trim the ends and very thinly slice 1 pound zucchini crosswise (about 5 cups). (If you prefer thicker zucchini with more bite, slice to 1/8-inch thickness.) Thinly slice 1 medium yellow or white onion until you have 1 1/2 cups. Place the onion and zucchini in a large bowl. Add 1 tablespoon plus 3/4 teaspoon kosher salt and toss to evenly coat. Cover the bowl and refrigerate for 2 hours to allow the zucchini and onion to dry out.

  2. Drain the vegetables and pat dry with paper towels. Pack into a clean 1-quart jar or 2 pint-size jars.

  3. Coarsely chop 1/2 bunch fresh dill until you have 1/4 cup. Place the dill, 1 tablespoon yellow mustard seeds, and 1/2 to 1 1/2 teaspoons red pepper flakes if desired on top of the vegetables, dividing them between the two jars if needed.

  4. Bring 1 cup distilled white vinegar, 1/2 cup water, and 1/4 cup granulated sugar to a boil over high heat in a small saucepan. Boil until the sugar is dissolved. Pour into the jar(s), leaving 1/2-inch space on top. Use a metal straw, chopstick, or thin utensil to push the veggies around to release any big air pockets and make sure they are submerged in the brine. Carefully cover with lids and let cool at room temperature for 1 hour. Serve immediately or refrigerate and enjoy for up to 1 week.

Recipe Notes

Storing: Pickled zucchini can be refrigerated in the jar(s) for up to 1 week.