Zucchini Refrigerator Pickles
Do you like pickled zucchini but don't want to go to the trouble of fully canning them? Try out this quick zucchini refrigerator pickles from the browned eyed baker. They are sweet and spicy and perfect in place of regular pickles!
- ½ cup water room temperature
- 2 tbsp + ½ tsp kosher salt
- 1 medium zucchini about 1 pound, sliced ⅛-inch thick
- 1 small yellow onion sliced ⅛-inch thick
- 3 ice cubes
- 2 cups apple cider vinegar
- 1 cup granulated sugar
- 1½ tsp ground mustard
- 1½ tsp mustard seed
- ¾ tsp turmeric
- ½ tsp crushed red pepper flakes Optional
- In a small bowl, stir together the water and kosher salt until the salt has dissolved.
- Place the zucchini and onion into a gallon zipper freezer bag. Add the water and salt solution, the ice cubes, and additional cold water to cover the zucchini and onions. Stir to combine. Seal the bag and allow to sit for 1 hour.
- Meanwhile, combine the vinegar, sugar, mustards, turmeric and red pepper flakes in a small saucepan over medium heat. Simmer for 3 minutes, stirring occasionally to be sure that the sugar dissolves, then remove from the heat and set aside.
- Drain the zucchini mixture in a colander and remove all excess moisture, either by putting it through a salad spinner or rolling it up in a clean kitchen towel lined with paper towels.
- Place the zucchini mixture in a large jar (or multiple smaller jars) and pour the pickling liquid over top, ensuring that all of the zucchini mixture is covered in liquid. Place the lid on the jar and refrigerate for at least 1 day before serving. The pickles can be stored in the refrigerator for up to 2 months.