A jar of Refrigerator Pickled Zucchini ready to eat.

Refrigerator Pickled Zucchini Recipe

Course: Condiment
Cuisine: Canadian
Keyword: quick pickles
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 20 servings
Calories: 13kcal
Author: Gloria | Homemade & Yummy
Zucchini sliced into ribbons, with the help of some brine make the most delicious Refrigerator Pickled Zucchini you have ever tasted. Super easy, even a novice can make pickles in no time.
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  • 25 ounces zucchini (sliced into ribbons)
  • 1 tsp Kosher salt

For the Brine:

  • 1 cup rice wine vinegar
  • 1/2 cup water
  • 2 tbsp white sugar
  • 1 1/2 tsp pickling spice


Prepare The Jars:

  • Wash jars and lids with hot soapy water and rinse well.
  • You can also then pour boiling water into the jars to ensure all the soup is out.
  • Let air dry, or dry with a cloth.

To Prepare The Zucchini:

  • Wash and dry zucchini.
  • Slice into ribbons.
  • Place in a colander, sprinkle with salt, mix with your hands to distribute.  
  • Let sit for 10-15 minutes to drain excess liquid.
  • DO NOT RINSE (that is why I did not add salt to the brine).
  • Place zucchini ribbons in a kitchen towel, and squeeze to drain the liquid.
  • Pack tightly into jars, leaving a bit of room at the top.

To Make The Brine:

  • Combine vinegar, water, sugar and pickling spice into a small pot.
  • Bring to a boil, and boil for about 2 minutes (to dissolve the sugar).
  • Remove from heat, and let cool for a couple of minutes.
  • Pour over the zucchini ribbons in the jar. (I used a knife to move the zucchini a bit so the brine could get all the way down and around the zucchini.)
  • Be sure to add some of the pickling spice throughout the jar.
  • Tap the jar slightly to release any air bubbles. You will likely be able to add a bit more brine to the jar at this point.
  • Tightly seal.
  • Let cool to room temperature, then place in the refrigerator.
  • Let sit in the fridge for at least 48 hours (the longer the better).
  • ENJOY!



You will likely end up with more brine than you will need.
This recipe made 1 jar!
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Calories: 13kcal | Carbohydrates: 2g | Sodium: 119mg | Potassium: 92mg | Sugar: 2g | Vitamin A: 1.4% | Vitamin C: 7.8% | Calcium: 0.7% | Iron: 0.8%
Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.