Quick-Pickled Zucchini

  • Level: Easy
  • Total: 1 hr 20 min (includes cooling time)
  • Active: 20 min
  • Yield: 2 quarts
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2 cups distilled white vinegar

3 tablespoons kosher salt 

2 tablespoons yellow mustard seeds 

2 teaspoons red chile flakes 

6 sprigs fresh dill 

4 cloves garlic, thinly sliced

3 medium zucchini (about 2 pounds), sliced into 1/2-inch-thick rounds 

1 small red onion, halved and sliced into thin half-moons 


In a medium saucepan over medium-high heat, bring the vinegar, salt, mustard seeds, chile flakes and 3 cups water to a simmer. Cook until the salt has dissolved, about 5 minutes.

Divide the dill, garlic, zucchini and onions evenly between 2 quart-size mason jars.

Pour the hot liquid into the mason jars to cover the ingredients and let cool to room temperature, about 1 hour. Serve immediately or cover with lids and store in the refrigerator for up to a week.

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