Summer has arrived, and with it comes an abundance of fresh produce. Among the many delights of this season are zucchinis, those versatile and flavorful veggies that can be enjoyed in countless ways. One of our favorite ways to enjoy zucchinis is by pickling them – a process that adds a tangy, crunchy dimension to their natural sweetness. In this article, we’ll explore 18 mouth-watering spicy pickled zucchini recipes that are sure to add some excitement to your summer meals.
From classic combinations like garlic and dill to more adventurous flavors like jalapeño-infused and smoky paprika, these recipes showcase the incredible versatility of zucchinis when paired with bold spices. Whether you’re looking for a quick snack or a flavorful side dish, we’ve got you covered. So why wait? Dive in and discover the spicy pickled zucchini recipes that will make your taste buds dance all summer long!
Garlic and Dill Pickled Zucchini
Add a tangy twist to your summer harvest with this easy-to-make recipe for garlic and dill pickled zucchini. Perfect as a side dish, topping, or snack, these pickles are sure to become a favorite.
Ingredients:
– 4-6 medium-sized zucchinis
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 2 cloves garlic, minced
– 1 tablespoon (15ml) fresh dill weed
– 1 teaspoon salt
– 1/2 teaspoon sugar
Instructions:
1. Slice the zucchinis into 1/4-inch thick rounds.
2. In a large bowl, combine vinegar, water, garlic, dill, salt, and sugar. Stir until sugar is dissolved.
3. Add sliced zucchini to the pickling liquid, making sure they are covered.
4. Refrigerate for at least 24 hours or up to 3 days.
5. Serve chilled, with crusty bread or as a topping for sandwiches.
Cooking Time: None (refrigeration only)
Spicy Chili Pickled Zucchini Slices
A sweet and spicy twist on traditional pickles, these zucchini slices are perfect for snacking or adding a tangy flavor to your favorite dishes.
Ingredients:
– 2 medium zucchinis
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup granulated sugar
– 1 tsp (5g) salt
– 1 tsp (5g) chili flakes
– 1/4 cup (60ml) apple cider vinegar
Instructions:
1. Slice the zucchinis into thin rounds.
2. In a medium saucepan, combine white vinegar, water, sugar, salt, and chili flakes. Bring to a boil over high heat.
3. Reduce heat to medium-low and simmer for 10 minutes.
4. Add apple cider vinegar and stir to combine.
5. Pack the zucchini slices into a clean glass jar, leaving about 1/2 inch (1 cm) headspace.
6. Pour the hot pickling liquid over the zucchinis, making sure they’re completely covered.
7. Let it cool to room temperature, then refrigerate for at least 24 hours before serving.
Cooking Time: 10 minutes
Sweet and Tangy Pickled Zucchini Relish
Sweet and Tangy Pickled Zucchini Relish
This refreshing relish adds a burst of flavor to sandwiches, salads, and snacks. Perfect for using up an abundance of zucchini from your garden!
Ingredients:
– 4 medium-sized zucchinis, sliced into 1/4-inch thick rounds
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) apple cider vinegar
– 1/4 cup (60g) granulated sugar
– 1/4 cup (30g) salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large bowl, combine zucchini slices and salt. Let it sit for 10 minutes to allow the zucchini to release its excess moisture.
2. Rinse the zucchini slices with cold water to remove excess salt. Drain well and pat dry with paper towels.
3. In a large saucepan, combine white vinegar, apple cider vinegar, sugar, and black pepper. Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves.
4. Pack the zucchini slices into clean glass jars, leaving about 1/2 inch (1cm) headspace. Pour the hot pickling liquid over the zucchini, ensuring they are completely covered.
5. Seal the jars and let them cool to room temperature. Store in the refrigerator for up to 6 months.
Cooking Time: 10 minutes
Lemon-Pepper Pickled Zucchini Spears
Add a burst of citrusy flavor to your meals with these tangy and refreshing pickled zucchini spears, infused with the warmth of black pepper.
Ingredients:
– 4-6 zucchinis, sliced into 1/2-inch thick spears
– 1 cup (250 ml) white vinegar
– 1/2 cup (125 ml) water
– 1/4 cup (60 g) granulated sugar
– 2 tbsp freshly squeezed lemon juice
– 1 tsp black pepper
– Salt, to taste
Instructions:
1. In a medium saucepan, combine vinegar, water, sugar, lemon juice, and black pepper.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 10 minutes.
3. Pack the zucchini spears into a clean glass jar or container with a tight-fitting lid.
4. Pour the hot pickling liquid over the zucchinis, making sure they are completely covered.
5. Let the mixture cool to room temperature before refrigerating it. Allow the flavors to meld for at least 2 hours or overnight.
Cooking Time: 10 minutes (simmering time) + 2-24 hours (refrigeration time)
Quick Refrigerator Pickled Zucchini
Add a tangy twist to your summer zucchini with this simple recipe that requires no cooking and only a few minutes of preparation.
Ingredients:
– 2 medium 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
– 1/2 tsp (2.5g) whole black peppercorns
Instructions:
1. In a large bowl, whisk together vinegar, water, sugar, and salt until dissolved.
2. Add the sliced zucchinis to the pickling liquid, making sure they are completely covered.
3. Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours or overnight (up to 24 hours).
4. Before serving, taste and adjust the seasoning as needed.
Cooking Time: None!
Bread and Butter Pickled Zucchini Chips
Transform zucchini into crispy, tangy chips with this simple recipe for Bread and Butter Pickled Zucchini Chips. Perfect as a healthy snack or side dish.
Ingredients:
– 2 medium zucchinis
– 1/2 cup white vinegar
– 1/4 cup sugar
– 1/4 cup water
– 2 tablespoons unsalted butter, melted
– Salt, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 200°F (90°C).
2. Slice zucchinis into thin rounds.
3. In a large bowl, whisk together vinegar, sugar, and water until dissolved.
4. Add melted butter, salt, and zucchini slices to the bowl. Toss to coat evenly.
5. Line a baking sheet with parchment paper. Arrange zucchini slices in a single layer.
6. Bake for 2-3 hours or until crispy and golden brown.
7. Remove from oven and sprinkle with chopped parsley (if using). Serve warm.
Cooking Time: 2-3 hours
Jalapeño-Infused Pickled Zucchini
Add a tangy twist to your summer dishes with these easy-to-make pickles infused with the bold flavor of jalapeños. Perfect for snacking, adding to sandwiches, or using as a topping for tacos and burgers.
Ingredients:
– 4 medium zucchinis, sliced into 1/8-inch thick rounds
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup granulated sugar
– 1 tsp salt
– 1 jalapeño pepper, seeded and chopped
– Fresh dill weed or parsley for garnish (optional)
Instructions:
1. In a large bowl, combine zucchini slices, vinegar, water, sugar, and salt. Stir until the sugar dissolves.
2. Add the chopped jalapeño to the mixture and stir well.
3. Cover the bowl with plastic wrap and refrigerate for at least 24 hours or up to 48 hours for maximum flavor.
4. Before serving, give the pickles a good stir and adjust seasoning if needed.
5. Garnish with fresh herbs, if desired.
Cooking Time: None! Simply refrigerate until ready to use.
Enjoy your spicy and tangy Jalapeño-Infused Pickled Zucchini!
Asian-Inspired Pickled Zucchini Salad
This refreshing salad combines the sweetness of zucchini with the tanginess of pickling liquid, all wrapped up in a flavorful and aromatic Asian-inspired package.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 cup rice vinegar
– 1/2 cup water
– 1/4 cup granulated sugar
– 1 tablespoon grated ginger
– 1 teaspoon sesame oil
– 1/4 teaspoon red pepper flakes (optional)
– Chopped green onions and toasted sesame seeds for garnish
Instructions:
1. In a large bowl, whisk together rice vinegar, water, sugar, ginger, sesame oil, and red pepper flakes (if using).
2. Add the sliced zucchini to the pickling liquid and let it sit at room temperature for at least 30 minutes or refrigerate for up to 24 hours.
3. Just before serving, garnish with chopped green onions and toasted sesame seeds.
Cooking Time: 30 minutes – 24 hours (depending on desired level of pickling)
Rosemary and Thyme Pickled Zucchini
Elevate your snack game with this refreshing and flavorful pickling recipe that combines the essence of rosemary and thyme with tender zucchini. Perfect for topping sandwiches, salads, or using as a side dish.
Ingredients:
– 4 medium zucchinis
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 2 tbsp (30g) granulated sugar
– 2 sprigs of fresh rosemary, chopped
– 2 sprigs of fresh thyme, chopped
– Salt and pepper to taste
Instructions:
1. Slice the zucchinis into thin rounds.
2. In a medium saucepan, combine vinegar, water, sugar, rosemary, and thyme.
3. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes.
4. Pack the sliced zucchini into a clean glass jar or container. Pour the hot pickling liquid over the zucchini, leaving about 1 inch (2.5 cm) of headspace.
5. Seal the jar, let it cool to room temperature, then refrigerate for at least 24 hours before serving.
Cooking Time: 10 minutes (pickling liquid), 24+ hours (refrigeration)
Pickled Zucchini and Onion Medley
Add a tangy twist to your summer veggies with this simple recipe that showcases the flavors of zucchini, onion, and spices. Perfect for topping sandwiches or serving as a side dish.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 large onion, thinly sliced
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1 tablespoon sugar
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. In a large bowl, combine zucchini and onion slices.
2. In a medium saucepan, bring vinegar, water, sugar, salt, black pepper, and red pepper flakes (if using) to a boil over high heat.
3. Reduce heat to medium-low and simmer for 10 minutes.
4. Pack the zucchini-onion mixture into a clean glass jar or container with a tight-fitting lid.
5. Pour the hot pickling liquid over the vegetables, making sure they are completely covered.
6. Seal the jar and let it cool to room temperature before refrigerating.
Cooking Time: 10 minutes (plus chilling time)
Mustard Seed Pickled Zucchini Sticks
These tangy and crunchy pickles are perfect as a snack or side dish. The mustard seed adds a nice depth of flavor to the zucchini, making it a great addition to any meal.
Ingredients:
– 4 medium-sized zucchinis
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 2 tbsp (30g) granulated sugar
– 1 tsp (5g) salt
– 1/4 tsp (1.25g) mustard seeds
– 1/4 tsp (1.25g) black peppercorns
Instructions:
1. Slice the zucchinis into 1-inch (2.5cm) sticks.
2. In a large bowl, combine the vinegar, water, sugar, salt, mustard seeds, and black peppercorns. Stir until the sugar dissolves.
3. Add the sliced zucchinis to the pickling liquid, making sure they are fully submerged.
4. Refrigerate for at least 24 hours or up to 48 hours before serving.
Cooking Time: None required!
Smoky Paprika Pickled Zucchini
Add a tangy twist to your summer cooking with this refreshing recipe featuring smoky paprika pickled zucchini.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1 tablespoon smoked paprika
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a medium saucepan, combine vinegar, water, smoked paprika, salt, and black pepper. Bring to a boil over high heat.
2. Reduce heat to medium-low and simmer for 10 minutes.
3. Pack the zucchini slices into a clean glass jar with a tight-fitting lid. Pour the hot pickling liquid over the zucchini, leaving about 1/4 inch of space at the top.
4. Seal the jar and let it cool to room temperature. Store in the refrigerator for at least 2 hours or overnight before serving.
Cooking Time: 20 minutes (including pickling time)
Pickled Zucchini with Turmeric and Ginger
Add a burst of flavor to your meals with this simple recipe for pickled zucchini, infused with the warm spices of turmeric and ginger. This tangy and aromatic condiment is perfect as a side dish or added to sandwiches, wraps, and salads.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 cup (250 ml) white vinegar
– 1/2 cup (125 ml) water
– 2 tablespoons granulated sugar
– 1 teaspoon ground turmeric
– 1/2 teaspoon grated fresh ginger
– 1/4 teaspoon salt
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 under cold running water, then drain well.
3. In a saucepan, combine vinegar, water, sugar, turmeric, and ginger. Bring to a boil over medium-high heat, stirring until sugar dissolves.
4. Pack the zucchini slices into a clean glass jar or container. Pour the hot pickling liquid over the zucchini, leaving about 1 inch (2.5 cm) at the top.
5. Let it cool to room temperature, then refrigerate for at least 24 hours before serving.
Cooking Time: 10 minutes
Honey-Glazed Pickled Zucchini Coins
Sweet and tangy, these Honey-Glazed Pickled Zucchini Coins are a delicious addition to any meal or snack. With just a few ingredients and minimal effort, you can enjoy the perfect blend of summer freshness and sweet indulgence.
Ingredients:
– 4 medium zucchinis
– 1 cup (250ml) white vinegar
– 1/2 cup (125g) granulated sugar
– 1/4 cup (60g) honey
– 1/4 cup (15g) water
– 1 tsp (5g) salt
Instructions:
1. Slice the zucchinis into 1/4-inch thick coins.
2. In a large bowl, whisk together vinegar, sugar, honey, and salt until dissolved.
3. Add the zucchini coins to the bowl and stir to coat.
4. Cover and refrigerate for at least 2 hours or overnight.
5. Just before serving, glaze the pickled zucchinis with additional honey (1-2 tbsp).
6. Serve chilled or at room temperature.
Cooking Time: 2 hours
Pickled Zucchini and Carrot Ribbons
This refreshing condiment is perfect for topping sandwiches, salads, or using as a tangy snack. With its sweet and sour flavors, it’s sure to become a favorite.
Ingredients:
– 2 medium zucchinis
– 1 large carrot
– 1/4 cup white vinegar
– 1/4 cup sugar
– 1/2 cup water
– 1 tsp salt
– 1/4 tsp black pepper
– Fresh dill, chopped (optional)
Instructions:
1. Slice the zucchinis and carrots into long, thin ribbons.
2. In a large bowl, combine the vinegar, sugar, water, salt, and black pepper. Stir until dissolved.
3. Add the zucchini and carrot ribbons to the liquid mixture. Let it sit at room temperature for 30 minutes to allow the flavors to meld.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
5. Just before serving, sprinkle with chopped fresh dill (if using).
Cooking Time: 30 minutes (pre-refrigeration) + at least 2 hours (post-refrigeration)
Balsamic Vinegar Pickled Zucchini
Add a tangy twist to your summer salads with these deliciously pickled zucchinis, infused with the rich flavor of balsamic vinegar.
Ingredients:
– 2 medium-sized zucchinis
– 1 cup (250ml) balsamic vinegar
– 1 cup (250ml) water
– 1/4 cup granulated sugar
– 1 tsp salt
– 1/4 tsp black pepper
Instructions:
1. Slice the zucchinis into 1/4-inch thick rounds.
2. In a large bowl, combine balsamic vinegar, water, sugar, salt, and black pepper. Stir until the sugar is dissolved.
3. Add the sliced zucchinis to the bowl and let them sit for at least 30 minutes, or up to several hours in the refrigerator.
4. Preheat the oven to 200°F (90°C).
5. Remove the zucchini slices from the pickling liquid, allowing any excess liquid to drip off.
6. Place the zucchinis on a baking sheet lined with parchment paper and bake for 30-40 minutes, or until they reach your desired level of dryness.
Cooking Time: 1 hour
Pickled Zucchini with Fennel and Coriander
This refreshing summer side dish is perfect for hot days when you want a cool, tangy accompaniment to your meals. The combination of pickled zucchini, fennel, and coriander creates a unique flavor profile that will leave you wanting more.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 bulb of fennel, thinly sliced
– 2 tablespoons white vinegar
– 1 tablespoon apple cider vinegar
– 1/4 cup water
– 1 teaspoon coriander seeds
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine zucchini and fennel slices.
2. In a small saucepan, combine vinegars, water, and coriander seeds. Bring to a boil over medium heat.
3. Reduce heat to low and simmer for 5 minutes.
4. Pour the pickling liquid over the zucchini mixture and let it sit at room temperature for at least 30 minutes.
5. Season with salt and pepper to taste.
6. Refrigerate for up to 2 weeks.
Cooking Time: 10-15 minutes (including prep time)
Spicy Garlic and Herb Pickled Zucchini
Add a burst of flavor to your meals with this simple and delicious recipe for Spicy Garlic and Herb Pickled Zucchini. Perfect as a side dish or used as an ingredient in sandwiches, wraps, and salads.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh dill
– 1 teaspoon red pepper flakes (optional, for some heat)
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine sliced zucchinis, vinegar, water, garlic, dill, and red pepper flakes (if using).
2. Let the mixture sit at room temperature for 30 minutes to allow the flavors to meld.
3. Refrigerate for at least 24 hours or up to 5 days to allow the zucchinis to pickle.
4. Before serving, taste and adjust seasoning as needed.
Cooking Time: None required – simply let it sit!
Summary
This summer, add some zing to your meals with these 18 spicy pickled zucchini recipes! From classic combinations like garlic and dill to bold flavors like jalapeño-infused, there’s something for every taste bud. Enjoy sweet and tangy relishes, crunchy chips, and refreshing salads that showcase the versatility of this summer favorite. Whether you’re a fan of Asian-inspired flavors or traditional bread and butter pickling, these recipes will help you make the most of your zucchini harvest. Get ready to spice up your meals with these mouthwatering pickled zucchini creations!
