Get ready to add a burst of flavor and crunch to your meals with these 20 Spicy Pickled Zucchini Recipes! Whether you’re looking for a tangy snack, a crunchy side dish, or a flavorful topping, we’ve got you covered. From classic dill pickle flavors to bold and spicy options, there’s something for every taste bud on this list.
We’ll start by exploring the world of sweet and savory pickling with recipes like Sweet and Tangy Bread-and-Butter Pickled Zucchini and Classic Dill Pickled Zucchini Spears. Then, we’ll venture into spicier territory with dishes like Spicy Garlic Dill Pickled Zucchini and Quick Refrigerator Pickled Zucchini with Jalapeños.
Spicy Garlic Dill Pickled Zucchini
Add a tangy twist to your summer cooking with these crunchy and flavorful pickles. This recipe combines the sweetness of zucchini with the pungency of garlic, the brightness of dill, and a spicy kick.
Ingredients:
– 4 medium-sized zucchinis
– 1/2 cup (120 ml) white vinegar
– 1/4 cup (60 ml) water
– 2 cloves of garlic, minced
– 2 tbsp (30 g) chopped fresh dill
– 1 tsp (5 g) red pepper flakes
– Salt and pepper to taste
Instructions:
1. Slice the zucchinis into 1/4-inch thick rounds.
2. In a large bowl, combine vinegar, water, garlic, dill, and red pepper flakes.
3. Add the sliced zucchini to the pickling liquid and let it sit at room temperature for at least 30 minutes or up to 2 hours.
4. After pickling, drain the excess liquid and season with salt and pepper to taste.
Cooking Time: None – these pickles are ready to be enjoyed straight from the bowl!
Sweet and Tangy Bread-and-Butter Pickled Zucchini
Add a tangy twist to your summer zucchini bounty with this easy recipe for sweet and tangy bread-and-butter pickled zucchini. Perfect for sandwiches, snacks, or as a topping for salads.
Ingredients:
– 2 lbs zucchinis
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) sugar
– 1/4 cup (60ml) water
– 1 tablespoon salt
– 1 tablespoon pickling spices (optional)
– 2 tablespoons unsalted butter, softened
Instructions:
1. Slice zucchinis into 1/8-inch thick rounds.
2. In a large saucepan, combine vinegar, sugar, water, and salt. Bring to a boil over medium-high heat.
3. Reduce heat to medium-low and simmer for 10 minutes.
4. Add pickling spices (if using) and cook for an additional minute.
5. Pack zucchini slices into clean glass jars, leaving 1/2 inch headspace.
6. Pour hot pickling liquid over zucchini, making sure they’re covered.
7. Melt butter and stir it into the pickling liquid.
8. Seal jars and refrigerate at least 24 hours before serving.
Cooking Time: 30 minutes (plus chilling time)
Quick Refrigerator Pickled Zucchini with Jalapeños
Add a tangy and spicy twist to your summer vegetables with this easy-to-make refrigerator pickling recipe. Perfect for topping sandwiches, salads, or using as a snack.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 jalapeño pepper, sliced into thin rings
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1 tablespoon sugar
– 1 teaspoon salt
– Fresh parsley or dill, chopped (optional)
Instructions:
1. In a large bowl, combine zucchini and jalapeño slices.
2. In a separate bowl, whisk together vinegar, water, sugar, and salt until dissolved.
3. Pour the pickling liquid over the zucchini mixture and let it sit at room temperature for 30 minutes.
4. Refrigerate for at least 2 hours or overnight to allow flavors to meld.
5. Serve chilled, garnished with chopped parsley or dill if desired.
Cooking Time: 30 minutes + refrigeration time
Classic Dill Pickled Zucchini Spears
Add a tangy twist to your garden harvest with these classic dill pickled zucchini spears. Perfect for snacking, sandwiches, or as a crunchy addition to salads.
Ingredients:
– 4-6 medium-sized zucchinis
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup granulated sugar
– 2 tbsp (30g) pickling salt
– 1 tsp (5g) whole black peppercorns
– 1/4 cup chopped fresh dill
Instructions:
1. Slice the zucchinis into 1-inch (2.5cm) long spears.
2. In a medium saucepan, combine vinegar, water, sugar, pickling salt, and black peppercorns. Bring to a boil over high heat.
3. Reduce heat to medium-low and simmer for 10 minutes.
4. Pack the zucchini spears into a clean glass jar or container with tight-fitting lid.
5. Pour the hot pickling liquid over the zucchinis, making sure they’re completely covered.
6. Add chopped fresh dill on top of the zucchinis.
7. Seal and let it sit at room temperature for 24 hours before refrigerating.
Cooking Time: 10 minutes
Zesty Lemon-Pepper Pickled Zucchini
Brighten up your plate with this refreshing summer side dish! Thinly sliced zucchinis are infused with the tangy flavors of lemon juice, black pepper, and garlic for a deliciously crunchy snack.
Ingredients:
– 4 medium zucchinis
– 1/2 cup (125 ml) white vinegar
– 1/4 cup (60 ml) freshly squeezed lemon juice
– 1 tablespoon (15 ml) olive oil
– 2 cloves garlic, minced
– 1 teaspoon black pepper
– Salt to taste
Instructions:
1. Slice the zucchinis into thin rounds.
2. In a large bowl, whisk together vinegar, lemon juice, olive oil, garlic, and black pepper.
3. Add the sliced zucchinis to the marinade and toss to coat.
4. Cover the bowl with plastic wrap and refrigerate for at least 24 hours or up to 48 hours.
5. Before serving, season with salt to taste.
Cooking Time: 24-48 hours (marinating time)
Indian-Inspired Spicy Mango Pickled Zucchini
This recipe combines the sweetness of mango with the spiciness of traditional Indian pickling spices to create a unique and delicious condiment for your favorite dishes.
Ingredients:
– 4 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 cup mango chutney
– 1/2 cup white vinegar
– 1/4 cup water
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon red chili flakes
– Salt, to taste
Instructions:
1. In a large bowl, combine zucchini slices, mango chutney, vinegar, water, ginger, cumin, coriander, and chili flakes.
2. Let the mixture sit at room temperature for at least 30 minutes, allowing the flavors to meld together.
3. Strain the pickling liquid and pack the zucchini slices into a clean glass jar, leaving about 1 inch of space at the top.
4. Pour the pickling liquid over the zucchini, making sure they are completely covered.
5. Refrigerate for at least 24 hours before serving.
Cooking Time: 30 minutes (plus refrigeration time)
Balsamic Herb Pickled Zucchini Slices
Elevate your summer salads or sandwiches with these tangy and flavorful pickled zucchini slices, infused with the sweetness of balsamic vinegar and herbs.
Ingredients:
– 2 medium zucchinis
– 1 cup (250ml) balsamic vinegar
– 1/4 cup (60ml) white wine vinegar
– 2 tbsp sugar
– 2 tsp dried oregano
– 1 tsp dried thyme
– Salt and pepper, to taste
Instructions:
1. Slice the zucchinis into thin rounds.
2. In a large bowl, combine balsamic vinegar, white wine vinegar, sugar, oregano, thyme, salt, and pepper.
3. Add the sliced zucchini to the marinade and let it sit at room temperature for 30 minutes.
4. Remove the zucchinis from the marinade and place them on a wire rack set over a baking sheet or tray.
5. Let the slices air-dry for 2-3 hours, or until they reach your desired level of dryness.
6. Store the pickled zucchini slices in an airtight container in the refrigerator for up to 1 week.
Cooking Time: 30 minutes (marinating) + drying time
Thai Chili Lime Pickled Zucchini
Add some excitement to your summer meals with this vibrant and spicy pickling recipe that combines the freshness of zucchini with the bold flavors of Thai cuisine.
Ingredients:
– 4 medium zucchinis, sliced into 1/8-inch thick rounds
– 1 cup (250 ml) white vinegar
– 1/2 cup (125 ml) water
– 1/4 cup (60 g) granulated sugar
– 2 tablespoons Thai red curry paste
– 2 tablespoons fresh lime juice
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1-2 Thai bird’s eye chilies, sliced
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 slices with water, then pat dry with paper towels.
3. In a medium saucepan, combine vinegar, water, sugar, curry paste, lime juice, and black pepper. Bring to a boil over high heat, then reduce to low and simmer for 10 minutes.
4. Pack the zucchini slices into a clean glass jar, leaving about 1 inch (2.5 cm) at the top. Pour the pickling liquid over the zucchini, ensuring they are completely covered.
5. Add sliced chilies on top of the zucchini. Seal the jar and refrigerate for at least 24 hours or up to 2 weeks.
Cooking Time: None
Sriracha Honey Pickled Zucchini Chips
Elevate your snack game with these addictive zucchini chips, infused with the perfect balance of sweet and spicy flavors. This recipe combines the natural sweetness of honey with the bold kick of Sriracha sauce for a flavor combination that’s sure to delight.
Ingredients:
– 2 medium zucchinis
– 1/4 cup (60 ml) honey
– 2 tablespoons (30 ml) Sriracha sauce
– 1 tablespoon apple cider vinegar
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat the oven to 200°F (90°C).
2. Slice the zucchinis into thin rounds.
3. In a large bowl, whisk together honey, Sriracha sauce, apple cider vinegar, salt, and black pepper.
4. Add the zucchini slices to the bowl and toss until they’re evenly coated with the mixture.
5. Line a baking sheet with parchment paper and arrange the zucchini chips in a single layer.
6. Bake for 2-3 hours or until crispy and golden brown.
Cooking Time: 2-3 hours
Mediterranean Olive and Oregano Pickled Zucchini
Add a burst of Mediterranean flavor to your meals with this easy-to-make pickling recipe. Sweet and tangy, these zucchinis are perfect as a side dish or added to sandwiches and wraps.
Ingredients:
– 4 medium-sized zucchinis, sliced into 1/4-inch thick rounds
– 1/2 cup (125ml) white vinegar
– 1/4 cup (60ml) olive oil
– 2 cloves of garlic, minced
– 1 tablespoon chopped fresh oregano
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup pitted green olives, sliced
Instructions:
1. In a large bowl, combine zucchini slices and salt. Let it sit for 10-15 minutes to allow the zucchinis to release their excess water.
2. Rinse the zucchinis with cold water, pat dry with paper towels, and set aside.
3. In a medium saucepan, combine vinegar, olive oil, garlic, oregano, salt, and black pepper. Bring to a boil over high heat, then reduce to low heat and simmer for 10 minutes.
4. Pack the zucchinis into a clean glass jar or container. Pour the hot pickling liquid over the zucchinis, making sure they are completely covered.
5. Seal the jar and let it cool to room temperature. Store in the refrigerator.
Cooking Time: 30-40 minutes (including preparation time)
Smoky Paprika Pickled Zucchini Sticks
A flavorful twist on traditional pickles, these smoky paprika pickled zucchini sticks add a sweet and tangy kick to any meal. Perfect as a snack or side dish.
Ingredients:
– 2 medium zucchinis
– 1/4 cup white vinegar
– 1/4 cup water
– 2 tbsp sugar
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice zucchinis into sticks, about 1/4 inch thick.
3. In a medium saucepan, combine vinegar, water, sugar, smoked paprika, salt, and black pepper.
4. Bring mixture to a boil, then reduce heat and simmer for 5 minutes.
5. Pack zucchini sticks into a clean glass jar or container. Pour hot pickling liquid over the zucchinis, leaving about 1/2 inch headspace.
6. Let cool to room temperature, then refrigerate for at least 24 hours before serving.
Cooking Time: 5 minutes (pickling liquid), 24+ hours (refrigeration)
Ginger Turmeric Pickled Zucchini Coins
Add a burst of flavor to your meals with these crunchy and tangy pickled zucchini coins infused with the warmth of ginger and turmeric. Perfect as a snack, side dish, or topping for sandwiches and salads.
Ingredients:
– 2 medium zucchinis
– 1/4 cup (60 ml) white vinegar
– 1/4 cup (60 ml) water
– 2 tablespoons honey
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground turmeric
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Slice zucchinis into 1/4-inch thick coins.
2. In a medium saucepan, combine vinegar, water, honey, ginger, and turmeric. Bring to a boil over medium heat.
3. Reduce heat to low and simmer for 10 minutes.
4. Pack zucchini coins into a clean glass jar or container. Pour the hot pickling liquid over them.
5. Let it cool to room temperature before refrigerating. Store for up to 2 weeks.
Cooking Time: 10 minutes
Korean Gochujang Pickled Zucchini
Add a burst of flavor to your meals with this simple and addictive Korean-inspired pickling recipe. Gochujang, a fermented soybean paste, adds depth and heat to the tender zucchini.
Ingredients:
– 2 medium zucchinis
– 1/4 cup gochujang
– 1/4 cup rice vinegar
– 1/4 cup water
– 2 tablespoons sugar
– 1 tablespoon salt
– 1/4 teaspoon black pepper
– 2 cloves garlic, minced (optional)
Instructions:
1. Slice the zucchinis into 1/8-inch thick rounds.
2. In a large bowl, whisk together gochujang, rice vinegar, water, sugar, salt, and black pepper until dissolved.
3. Add the sliced zucchini to the bowl and toss to coat with the pickling liquid.
4. Let it sit at room temperature for 2 hours or refrigerate overnight.
5. Just before serving, sprinkle with minced garlic (if using).
Cooking Time: 2 hours (or overnight)
Enjoy your spicy and tangy Korean Gochujang Pickled Zucchini as a side dish, topping, or add to your favorite recipes!
Mustard Seed and Coriander Pickled Zucchini
Add a tangy twist to your summer zucchini harvest with this easy-to-make pickling recipe. The combination of mustard seed and coriander adds a delightful warm flavor to the crisp, fresh zucchini.
Ingredients:
– 4-6 medium-sized zucchinis
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 2 tbsp (30g) mustard seeds
– 1 tsp ground coriander
– 1 tsp salt
– 1/4 tsp black pepper
Instructions:
1. Slice the zucchinis into 1/8-inch thick rounds.
2. In a medium saucepan, combine vinegar, water, mustard seeds, coriander, salt, and pepper.
3. Bring the mixture to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
4. Pack the zucchini slices into clean glass jars, leaving about 1 inch of space at the top.
5. Pour the hot pickling liquid over the zucchini, ensuring all slices are covered.
6. Seal the jars and let them cool to room temperature.
7. Store in the refrigerator for at least 24 hours before serving.
Cooking Time: 10 minutes (pickling liquid) + refrigeration time
Garlic Rosemary Pickled Zucchini Ribbons
A flavorful twist on traditional pickles, these zucchini ribbons are infused with the savory goodness of garlic and rosemary. Perfect as a side dish or used as a topping for sandwiches and salads.
Ingredients:
– 2 medium zucchinis
– 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. Preheat oven to 375°F (190°C).
2. Slice the zucchinis into thin ribbons.
3. In a large bowl, whisk together vinegar, water, garlic, rosemary, salt, and pepper.
4. Add the zucchini ribbons to the marinade and toss to coat.
5. Cover and refrigerate for at least 2 hours or overnight.
6. Serve chilled.
Cooking Time: 30 minutes (plus marinating time)
Apple Cider Vinegar Pickled Zucchini Quickles
Add a tangy twist to your summer squash with this easy recipe for Apple Cider Vinegar Pickled Zucchini Quickles. Perfect as a side dish or topping for sandwiches and burgers.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 cup apple cider vinegar
– 1/2 cup water
– 1/4 cup granulated sugar
– 1 tsp salt
– 1/4 tsp black pepper
– Fresh dill or parsley leaves for garnish (optional)
Instructions:
1. In a large bowl, combine zucchini slices and salt. Let sit for 10 minutes to allow excess moisture to escape.
2. Rinse the zucchini slices with cold water to remove excess salt. Drain well.
3. In a medium saucepan, combine apple cider vinegar, water, sugar, and black pepper. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 5 minutes.
4. Pack the zucchini slices into clean glass jars or containers. Pour the hot pickling liquid over the zucchini, leaving about 1/2 inch headspace.
5. Let cool to room temperature, then refrigerate for at least 24 hours before serving.
Cooking Time: 10 minutes
Five-Spice Pickled Zucchini with Star Anise
This recipe combines the sweetness of zucchini with the warmth of five-spice powder and the subtle flavor of star anise, creating a deliciously tangy condiment perfect for topping sandwiches or using as a side dish.
Ingredients:
– 2 medium zucchinis
– 1 cup (250ml) white vinegar
– 1/4 cup (60g) sugar
– 2 tablespoons five-spice powder
– 1 teaspoon ground star anise
– 1/4 teaspoon salt
– 1/4 cup (15g) thinly sliced red onion
Instructions:
1. Slice the zucchinis into 1-inch (2.5cm) thick rounds.
2. In a large bowl, combine the vinegar, sugar, five-spice powder, star anise, and salt. Stir until dissolved.
3. Add the sliced zucchini and red onion to the marinade. Let it sit at room temperature for at least 30 minutes or refrigerate for up to 24 hours.
4. Strain the pickling liquid before serving.
Cooking Time: None. This recipe requires no cooking, just soaking in the flavorful marinade!
Spicy Pickled Zucchini and Carrot Matchsticks
Add a burst of flavor and color to your meals with this easy-to-make pickling recipe. Perfect for topping tacos, salads, or sandwiches, these spicy pickled zucchini and carrot matchsticks will quickly become a favorite.
Ingredients:
– 2 medium zucchinis, sliced into matchstick strips
– 4 medium carrots, peeled and sliced into matchstick strips
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 1/4 cup (30g) chopped fresh cilantro
– 1 tsp (5g) ground cumin
– 1/2 tsp (2g) smoked paprika
– Salt and pepper, to taste
– 1-2 dried arbol chilies or red pepper flakes (optional)
Instructions:
1. In a large bowl, combine zucchini and carrot matchsticks.
2. In a medium saucepan, combine vinegar, water, sugar, cilantro, cumin, smoked paprika, salt, and pepper. Bring to a boil over medium-high heat.
3. Reduce heat to low and simmer for 5 minutes.
4. Add the matchstick mixture to the pickling liquid and let it sit at room temperature for at least 30 minutes or refrigerate overnight.
5. Taste and adjust seasoning as needed. If desired, add dried arbol chilies or red pepper flakes for an extra kick.
6. Store in an airtight container in the refrigerator for up to 2 weeks.
Cooking Time: 5 minutes (plus standing time)
Herbes de Provence Pickled Zucchini Rounds
Elevate your snack game with these crispy, flavorful pickles infused with the classic Provençal herbs. Perfect for a quick addition to sandwiches or as a topping for salads.
Ingredients:
– 2 medium zucchinis
– 1 cup (250 ml) white vinegar
– 1/4 cup (60 ml) water
– 1 tsp sugar
– 1 tbsp Herbes de Provence (thyme, rosemary, oregano, and lavender)
– Salt to taste
Instructions:
1. Slice the zucchinis into 1/4-inch thick rounds.
2. In a large bowl, combine vinegar, water, sugar, and Herbes de Provence. Stir until sugar dissolves.
3. Add salt to taste and stir well.
4. Submerge zucchini slices in the pickling liquid, making sure they are completely covered.
5. Refrigerate for at least 2 hours or overnight (up to 24 hours).
6. Serve chilled.
Cooking Time: 2 hours minimum
Vietnamese-Inspired Pickled Zucchini with Fish Sauce
Add a burst of flavor to your summer meals with this refreshing and savory pickled zucchini dish, inspired by the bold flavors of Vietnam. This easy-to-make recipe combines the crunch of fresh zucchini with the umami richness of fish sauce.
Ingredients:
– 2 medium-sized zucchinis, sliced into thin rounds
– 1/4 cup fish sauce
– 1/4 cup rice vinegar
– 1/4 cup water
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
– Salt and sugar to taste
Instructions:
1. In a large bowl, combine zucchini slices, fish sauce, rice vinegar, water, garlic, ginger, and red pepper flakes (if using).
2. Let the mixture sit at room temperature for at least 30 minutes to allow the flavors to meld.
3. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
4. Before serving, taste and adjust seasoning as needed.
Cooking Time: 30 minutes (plus refrigeration time)
Summary
Get ready to add a burst of flavor to your meals with these 20 spicy pickled zucchini recipes! From classic dill and sweet bread-and-butter styles to more adventurous options like Indian-inspired mango and Korean gochujang, there’s something for every taste. Whether you’re looking for crunchy snacks or tangy side dishes, these recipes are sure to satisfy your cravings. With flavors ranging from spicy garlic to smoky paprika and everything in between, you’ll never get bored with the same old pickled zucchini again.
