The Pioneer Woman Tasty Kitchen
Profile Photo

Refrigerator Zucchini Pickles

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

12
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Tis the time of year when anyone with a garden, or anyone with a neighbor or friend with a garden, has zucchini (summer squash) coming out of their ears.

Ingredients

  • 4 cups White Wine Vinegar
  • ½ cups Sugar
  • 2 teaspoons Yellow Mustard Seeds
  • 1 teaspoon Celery Seed
  • ¼ cups Coarse Salt (sea Salt Or Pickling)
  • 2 teaspoons Crushed Red Pepper Flakes *if You Desires Spicy Pickles
  • 3 whole Medium Zucchini, Sliced Into 1/4" Thick Rounds
  • 5 cloves Garlic, Halved
  • 6 sprigs Fresh Dill
  • 4 whole Green Onions, Sliced
  • 2  Quart Size Canning Jars With Lids And Rings, Cleaned Well

Preparation

Combine vinegar and sugar in a medium saucepan. Bring to a boil, then remove from heat and stir in mustard seeds, celery seed, salt and red pepper flakes if desired.

While vinegar is coming to a boil, divide zucchini slices, garlic halves, fresh dill, and green onions evenly between two quart size jars (make sure that ingredients are not packed too tightly).

Pour hot vinegar mixture into the jars, filling until almost full. Screw each lid on tightly and place in refrigerator.

Allow to set in refrigerator for at least 24 hours, or up to 2 weeks (I tested mine after a week and they were perfection).

No Comments

You must be logged in to post a comment.

One Review

You must be logged in to post a review.

Profile photo of Kim

Kim on 10.21.2013

These were so simple to make and turned out really well. I used HALF the amount of red pepper flakes and they were too spicy for my liking, but my boyfriend ate an entire jar in one sitting! Can’t wait to make them again.

Related Recipes

Mini Peppers with Whipped Feta
Profile Photo by Cookinglsl in Appetizers
Crunchy, fresh mini peppers, filled with creamy whipped feta. A wonderful...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Thai Curry Chicken Wings
Profile Photo by Dax Phillips in Appetizers
A Thai red curry paste infused with sweet coconut milk makes...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Roasted Beet Hummus with Lemony Yogurt
Profile Photo by Phoebe Lapine in Appetizers
Roasted beets mixed with chickpeas, topped off with a lemony yogurt...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Tomato and Basil Pesto Bruschetta
Profile Photo by Greg Radcliffe in Appetizers
Bruschetta is good, it’s versatile, and it’s easy to make. This...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Buffalo Chicken Fries
Profile Photo by Dax Phillips in Appetizers
Everything you love about Buffalo chicken wings but turned into a...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy