Summer is finally here, and it’s the perfect time to get creative with fresh zucchinis! One of our favorite ways to enjoy this versatile veggie is by pickling it – but we’re taking things up a notch by adding some serious heat. In this article, we’ll be exploring 18 spicy pickled zucchini recipes that are sure to satisfy your cravings.
From classic dill and garlic flavors to bold Asian-inspired sauces, we’ve got a recipe for every taste bud. Whether you like it sweet and tangy or smoky and savory, our collection of pickled zucchini recipes is guaranteed to spice up your summer meals. So, grab some fresh zucchinis and let’s get started!
Garlic and Dill Pickled Zucchini
A flavorful twist on traditional pickling, this recipe adds a pungent punch from garlic and a bright, refreshing touch from fresh dill. Perfect for topping sandwiches or serving as a side dish.
Ingredients:
– 4-6 medium zucchinis
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup granulated sugar
– 3 cloves garlic, minced
– 1 tablespoon fresh dill weed
– Salt and pepper to taste
Instructions:
1. Slice the zucchinis into 1/4-inch thick rounds.
2. In a large bowl, combine vinegar, water, sugar, garlic, and dill. Stir until the sugar is dissolved.
3. Add the zucchini slices to the pickling liquid, making sure they are completely covered.
4. Refrigerate for at least 24 hours or up to 5 days. Shake the jar occasionally to ensure even pickling.
5. Taste and adjust seasoning as needed.
Cooking Time: None! This recipe is a refrigerator pickling method.
Spicy Chili Pickled Zucchini Spears
Add a tangy twist to your zucchini game with this simple recipe! These spicy chili pickled zucchini spears are perfect as a side dish, topping for tacos or burgers, or even as a snack on their own.
Ingredients:
– 4 medium-sized zucchinis
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 1 tsp salt
– 1/2 tsp ground cumin
– 1/4 tsp cayenne pepper
– 1/4 cup (30g) thinly sliced red onion (optional)
Instructions:
1. Slice the zucchinis into 1-inch (2.5cm) long spears.
2. In a medium saucepan, combine vinegar, water, sugar, salt, cumin, and cayenne pepper. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
3. Pack the zucchini spears into a clean glass jar or container. Pour the pickling liquid over the zucchinis, making sure they’re completely covered.
4. Refrigerate for at least 24 hours before serving.
Cooking Time: 10 minutes (simmering time) + 24 hours (pickling time)
Sweet and Tangy Pickled Zucchini Chips
Transform your zucchinis into a tangy and sweet treat with this easy recipe! These pickled zucchini chips are perfect for snacking, adding to sandwiches or salads, or serving as a side dish.
Ingredients:
– 2 large zucchinis
– 1 cup white vinegar
– 1/2 cup sugar
– 1/4 cup water
– 1 tablespoon salt
– 1/4 teaspoon red pepper flakes (optional)
– Fresh dill weed, for garnish
Instructions:
1. Slice the zucchinis into 1/8-inch thick rounds.
2. In a large bowl, combine the vinegar, sugar, water, salt, and red pepper flakes (if using). Stir until the sugar is dissolved.
3. Add the zucchini slices to the pickling liquid and let them sit at room temperature for 30 minutes.
4. Preheat your oven to 200°F (90°C).
5. Line a baking sheet with parchment paper. Arrange the zucchini slices in a single layer, making sure not to overlap them.
6. Bake the zucchini chips for 2-3 hours, or until they are dry and slightly flexible.
7. Remove from the oven and let cool completely. Garnish with fresh dill weed, if desired.
Cooking Time: 2-3 hours
Lemon-Pepper Pickled Zucchini Slices
Add a burst of citrusy flavor to your summer meals with these refreshing and tangy pickled zucchini slices. Perfect as a side dish or used as a topping for sandwiches, salads, or burgers.
Ingredients:
– 2 medium zucchinis
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 1 tsp (5g) salt
– 1/2 tsp (2.5g) black pepper
– 1/4 tsp (1.25g) lemon zest
– Juice of 1 lemon (about 2 tbsp or 30ml)
Instructions:
1. Slice the zucchinis into 1/8-inch thick rounds.
2. In a large bowl, combine vinegar, water, sugar, salt, black pepper, and lemon zest. Stir until sugar dissolves.
3. Add the sliced zucchini to the pickling liquid. Let it sit at room temperature for 30 minutes.
4. Cover and refrigerate for at least 24 hours or up to 48 hours before serving.
Cooking Time: None (pickled)
Quick Refrigerator Pickled Zucchini
Add a tangy twist to your summer meals with this simple and refreshing recipe for Quick Refrigerator Pickled Zucchini. This method allows you to enjoy pickled zucchini without the hassle of canning or lengthy refrigeration.
Ingredients:
– 2-3 medium-sized zucchinis
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/4 teaspoon whole black peppercorns
Instructions:
1. Slice the zucchinis into 1/4-inch thick rounds.
2. In a large bowl, combine vinegar, water, sugar, salt, and peppercorns. Stir until sugar dissolves.
3. Add sliced zucchini to the pickling liquid and make sure they are fully submerged.
4. Cover the bowl with plastic wrap or a lid, and refrigerate for at least 2 hours or overnight (up to 24 hours).
5. Serve chilled, garnished with fresh herbs like parsley or dill if desired.
Cooking Time: 0 minutes (pickling time)
Pickled Zucchini and Onion Medley
Add a tangy twist to your garden fresh zucchinis and onions with this easy pickling recipe. Perfect for topping sandwiches, salads, or using as a snack.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 large onion, thinly sliced
– 1 cup (250 ml) white vinegar
– 1/2 cup (125 ml) water
– 1 tablespoon sugar
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– Fresh dill weed or parsley, chopped (optional)
Instructions:
1. In a large bowl, combine zucchini and onion slices.
2. In a separate saucepan, combine vinegar, water, sugar, salt, and pepper. Bring to a boil over medium-high heat.
3. Reduce heat to medium-low and simmer for 5 minutes.
4. Pour the hot pickling liquid over the zucchini and onion mixture. Let it cool to room temperature.
5. Cover and refrigerate for at least 2 hours or overnight to allow flavors to meld.
6. Just before serving, sprinkle with chopped fresh herbs if desired.
Cooking Time: 10 minutes (plus chilling time)
Balsamic Pickled Zucchini with Thyme
Add a tangy twist to your vegetable garden with this simple recipe that combines the sweetness of zucchini with the boldness of balsamic vinegar and the freshness of thyme. Perfect as a side dish or used as an ingredient in sandwiches, wraps, and salads.
Ingredients:
– 2 medium-sized zucchinis, sliced into 1/4-inch thick rounds
– 1 cup (250ml) balsamic vinegar
– 1 cup (250ml) water
– 1 tablespoon brown sugar
– 2 sprigs of fresh thyme, chopped
– Salt and pepper, to taste
Instructions:
1. In a large saucepan, combine the sliced zucchini, balsamic vinegar, water, brown sugar, and chopped thyme.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 20-25 minutes or until the zucchini is tender and slightly pickled.
3. Remove from heat and let it cool to room temperature.
4. Store in an airtight container in the refrigerator for up to 2 weeks.
Cooking Time: 20-25 minutes
Jalapeño-Lime Pickled Zucchini
Add some excitement to your meals with this unique Jalapeño-Lime Pickled Zucchini recipe! This flavorful condiment is perfect for topping tacos, grilled meats, or using as a dip.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 cup (250 ml) white vinegar
– 1 cup (250 ml) water
– 1/2 cup (125 g) granulated sugar
– 1/4 cup (60 g) salt
– 2 jalapeños, sliced
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon pickling spice (optional)
Instructions:
1. In a large bowl, combine zucchini slices and salt. Let it sit for 30 minutes to draw out excess moisture.
2. Rinse the zucchini under cold running water, then drain well.
3. In a large saucepan, combine vinegar, water, sugar, jalapeños, lime juice, and pickling spice (if using). Bring to a boil over medium-high heat.
4. Pack the zucchini slices into clean glass jars or containers, leaving about 1 inch (2.5 cm) headspace. Pour the hot pickling liquid over the zucchini.
5. Seal the jars and let them cool to room temperature. Store in the refrigerator for at least 24 hours before serving.
Cooking Time: 30 minutes (prep), 20-25 minutes (cooking), 24+ hours (pickling)
Asian-Inspired Pickled Zucchini Sticks
Add a tangy twist to your snack game with these crunchy and flavorful pickled zucchini sticks, infused with the bold flavors of Asia. Perfect for a quick bite or as a side dish.
Ingredients:
– 2 medium zucchinis
– 1 cup rice vinegar
– 1/2 cup water
– 1/4 cup sugar
– 1 tablespoon grated ginger
– 1 teaspoon sesame oil
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Slice the zucchinis into 1-inch sticks.
2. In a large bowl, whisk together rice vinegar, water, sugar, grated ginger, and sesame oil.
3. Add the zucchini sticks to the marinade and toss to coat.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.
5. Just before serving, season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 30 minutes – 24 hours (depending on marinating time)
Honey Mustard Pickled Zucchini
Add a burst of flavor to your summer with these honey mustard pickled zucchinis. Perfect as a side dish, topping for sandwiches or salads, or as a snack on their own.
Ingredients:
– 4-6 medium-sized zucchinis
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) honey
– 2 tablespoons mustard (such as Dijon or whole-grain)
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Slice the zucchinis into 1/4-inch thick rounds.
2. In a medium saucepan, combine vinegar, honey, mustard, salt, and black pepper. Bring to a boil over medium-high heat.
3. Reduce heat to medium-low and simmer for 10 minutes.
4. Pack the zucchini slices into a clean glass jar or container with a tight-fitting lid.
5. Pour the hot pickling liquid over the zucchinis, making sure they are completely covered.
6. Let cool to room temperature before refrigerating. Allow the flavors to meld for at least 24 hours before serving.
Cooking Time: 10 minutes (pickling liquid) + 24 hours (refrigeration)
Rosemary and Garlic Pickled Zucchini
Elevate your summer vegetable game with this refreshing and flavorful recipe that combines the brightness of zucchini, the pungency of garlic, and the earthiness of rosemary.
Ingredients:
– 2 lbs. zucchinis, sliced into 1/4-inch thick rounds
– 1/4 cup white vinegar
– 1/4 cup water
– 2 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 1 tsp salt
– 1/4 tsp black pepper
Instructions:
1. In a large bowl, combine zucchini slices, garlic, rosemary, salt, and pepper.
2. In a separate bowl, whisk together vinegar and water until well combined.
3. Pour the pickling liquid over the zucchini mixture, making sure that all the slices are covered.
4. Let the mixture sit at room temperature for at least 30 minutes to allow the flavors to meld.
5. Refrigerate for up to 24 hours before serving.
Cooking Time: 30 minutes + refrigeration time
Pickled Zucchini with Red Pepper Flakes
A sweet and tangy twist on traditional pickles, this recipe adds a spicy kick from red pepper flakes.
Ingredients:
– 4-6 zucchinis, sliced into 1/4-inch thick rounds
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 1 tsp (5g) salt
– 1/4 tsp red pepper flakes
– Fresh dill, chopped (optional)
Instructions:
1. In a large bowl, combine sliced zucchinis and salt. Let it sit for 10-15 minutes to allow the zucchinis to release their excess moisture.
2. Rinse the zucchinis under cold running water, then pat them dry with paper towels.
3. In a medium saucepan, combine vinegar, water, sugar, and red pepper flakes. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 5-7 minutes or until the pickling liquid has thickened slightly.
4. Pack the zucchinis into clean glass jars, leaving about 1/2 inch of space at the top. Pour the hot pickling liquid over the zucchinis, making sure they are completely covered.
5. Seal the jars and let them cool to room temperature. Store them in the refrigerator for up to 6 months.
Cooking Time: 15-20 minutes
Maple-Spiced Pickled Zucchini
Add a sweet and tangy twist to your summer harvest with this easy-to-make recipe for Maple-Spiced Pickled Zucchini. Perfect as a side dish or used as an ingredient in salads, sandwiches, and wraps.
Ingredients:
– 2 lbs zucchinis, sliced into 1/4-inch thick rounds
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup pure maple syrup
– 2 tbsp granulated sugar
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– Salt and pepper, to taste
Instructions:
1. In a large bowl, combine zucchini slices and salt. Let it sit for 30 minutes to draw out excess moisture.
2. Rinse the zucchini under cold running water, then pat dry with paper towels.
3. In a medium saucepan, combine vinegar, water, maple syrup, sugar, cinnamon, nutmeg, salt, and pepper. Bring to a boil over medium-high heat.
4. Reduce heat to low and simmer for 10 minutes.
5. Pack the zucchini slices into clean glass jars, leaving about 1/2 inch headspace. Pour the hot pickling liquid over the zucchini, ensuring they are completely covered.
6. Seal the jars tightly and refrigerate. Allow it to chill for at least 24 hours before serving.
Cooking Time: 10 minutes (pickling liquid) + 24 hours (chilling time)
Pickled Zucchini and Carrot Ribbons
Add a tangy twist to your summer vegetables with this easy pickling recipe, perfect for snacking or adding a burst of flavor to salads and sandwiches.
Ingredients:
– 2 medium zucchinis
– 2 medium carrots
– 1/4 cup (60 ml) white vinegar
– 1/4 cup (60 ml) water
– 1 tablespoon sugar
– 1 teaspoon salt
– Fresh dill, chopped (optional)
Instructions:
1. Slice the zucchinis and carrots into thin ribbons.
2. In a large bowl, combine the vinegar, water, sugar, and salt. Stir until dissolved.
3. Add the zucchini and carrot ribbons to the pickling liquid. Make sure they are completely covered.
4. Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours or overnight (up to 24 hours).
5. Just before serving, sprinkle with chopped fresh dill if desired.
Cooking Time: 2 hours (or up to 24 hours in the refrigerator)
Turmeric-Ginger Pickled Zucchini
This refreshing summer side dish combines the flavors of turmeric, ginger, and zucchini to create a tangy and crunchy condiment perfect for topping sandwiches or serving as a snack.
Ingredients:
– 4 medium zucchinis
– 1/2 cup (120 ml) white vinegar
– 1/4 cup (60 ml) water
– 2 tablespoons turmeric powder
– 1 tablespoon grated fresh ginger
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Slice the zucchinis into 1/8-inch thick rounds.
2. In a large bowl, whisk together vinegar, water, turmeric, ginger, salt, and pepper.
3. Add the sliced zucchinis to the marinade and let it sit at room temperature for 24 hours or in the refrigerator for up to 48 hours.
4. After the marinating time, strain the pickles and rinse them with cold water to remove excess vinegar.
Cooking Time: None needed! Simply chill the pickled zucchinis before serving.
Pickled Zucchini Relish
This sweet and tangy relish is perfect for topping burgers, sandwiches, or using as a condiment. It’s also great as a side dish to complement grilled meats or vegetables.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 cup (250 ml) white vinegar
– 1/2 cup (125 ml) water
– 1/4 cup granulated sugar
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp mustard seeds
– Fresh dill weed, chopped (optional)
Instructions:
1. In a large bowl, combine zucchini slices and salt. Let it sit for 10 minutes to draw out excess moisture.
2. Rinse the zucchini slices under cold running water to remove excess salt. Drain well.
3. In a medium saucepan, combine vinegar, water, sugar, black pepper, and mustard seeds. Bring to a boil over medium-high heat.
4. Reduce heat to medium-low and simmer for 10 minutes or until the relish has thickened slightly.
5. Pack the pickled zucchini slices into clean glass jars, leaving 1/2 inch headspace. Add the hot relish liquid, making sure that the zucchinis are completely covered.
6. Seal the jars and let them cool to room temperature. Store in the refrigerator.
Cooking Time: 20 minutes
Smoky Paprika Pickled Zucchini
Add a tangy twist to your summer veggies with this simple recipe. Sweet and smoky paprika pairs perfectly with crunchy zucchini.
Ingredients:
– 4-6 medium-sized zucchinis, sliced into 1/8-inch thick rounds
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 2 tablespoons granulated sugar
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Fresh parsley or dill, chopped (optional)
Instructions:
1. In a large bowl, combine sliced zucchini and salt. Let it sit for 15 minutes to draw out excess moisture.
2. Drain and rinse the zucchini slices under cold running water. Pat dry with paper towels.
3. In a medium saucepan, combine vinegar, water, sugar, smoked paprika, salt, and black pepper. Bring to a boil over medium-high heat.
4. Reduce heat to low and simmer for 10 minutes.
5. Pack the zucchini slices into a clean glass jar or container with a tight-fitting lid. Pour the hot pickling liquid over the zucchini, leaving about 1/2 inch headspace.
6. Seal the jar and let it cool to room temperature. Store in the refrigerator.
7. Allow the pickles to chill for at least 24 hours before serving. Garnish with chopped parsley or dill, if desired.
Cooking Time: 10 minutes (pickling liquid) + 24 hours (chilling time)
Pickled Zucchini with Fennel Seeds
Add a tangy twist to your summer vegetables with this simple recipe that combines the sweetness of zucchini with the anise flavor of fennel seeds. This pickle is perfect as a side dish, topping for sandwiches or salads, and even as a snack on its own.
Ingredients:
– 4 medium-sized zucchinis
– 1/2 cup (120 ml) white vinegar
– 1/4 cup (60 g) granulated sugar
– 1/4 cup (15 g) pickling spice (containing fennel seeds)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup (60 ml) water
Instructions:
1. Slice the zucchinis into 1/4-inch thick rounds.
2. In a large bowl, combine vinegar, sugar, pickling spice, salt, and black pepper. Stir until sugar is dissolved.
3. Add sliced zucchini to the pickling liquid, making sure they are covered.
4. Let it sit at room temperature for at least 24 hours before refrigerating.
5. Store in an airtight container in the refrigerator for up to 6 months.
Cooking Time: 24 hours (plus storage time)
Summary
Summer just got a whole lot more delicious! With these 18 spicy pickled zucchini recipes, you’ll never run out of creative ways to enjoy this refreshing summer staple. From classic flavors like garlic and dill to bold combinations like jalapeño-lime and smoky paprika, there’s something for every taste bud. Whether you’re looking for a quick refrigerated snack or a flavorful addition to your next BBQ, these recipes are sure to satisfy your cravings.
