Pickled Zucchini

IMG_6821An abundance of zucchini will be a heaven sent when you try this delicious variation on pickling. Their crisp, bright flavor goes great in a salad, or as a side dish.

Pickled Zucchini

Prep Time: 15 minutes

Yield: 1/2 gallon jar


  • 4 medium zucchini or yellow squash
  • 3 cloves of garlic
  • 2-3 bay leaves
  • 6-8 whole peppercorns
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill
  • Marinade
  • 3 cups of boiling water
  • 2 Tbsp olive oil
  • 1/2 cup white vinegar
  • 1/3 cup sugar
  • 1 Tbsp kosher salt


  1. In a 1/2 gallon jar, or two quart jars, add garlic, bay leaves and peppercorns.
  2. Slice zucchini into 1/3 inch rings and layer the slices in the jar, add a sprinkle of parsley and dill in between each layer.
  3. In a small saucepan, combine the marinade ingredients and heat until the sugar is dissolved. carefully pour the brine over the layered zucchini.
  4. Cover the jar with the lid and let the jar cool to room temperature and refrigerate for at least 12 hours. Enjoy within the next week!

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