As summer rolls around, our taste buds start craving something fresh, tangy, and oh-so-summery – enter the humble zucchini. When you add a dash of spice to these long, slender vegetables, the result is nothing short of magic. In this article, we’ll be exploring 18 spicy pickled zucchini recipes that will elevate your summertime gatherings from ordinary to extraordinary.
From classic dill and garlic combinations to bold flavors like chili lime and jalapeño honey, there’s something for every palate on this list. And the best part? These recipes are perfect for both beginners and seasoned cooks alike, as they require minimal equipment and effort.
So grab a jar, some vinegar, and your favorite spices – we’re about to dive into the wonderful world of spicy pickled zucchini!
Garlic Dill Pickled Zucchini Spears
Add a tangy twist to your summer meals with these crunchy and flavorful pickles. Perfect as a side dish or used as a topping for sandwiches and salads.
Ingredients:
– 4-6 medium-sized zucchinis, sliced into 1-inch spears
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup granulated sugar
– 2 cloves garlic, minced
– 1 tablespoon fresh dill weed
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine zucchini spears, salt, and pepper. Let it sit for 30 minutes to allow excess moisture to be drawn out.
2. Rinse the zucchinis under cold running water to remove excess salt. Pat dry with paper towels.
3. In a medium saucepan, combine vinegar, water, sugar, garlic, and dill weed. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
4. Pack the zucchini spears into clean glass jars, leaving about 1 inch of headspace. Pour the pickling liquid over the zucchinis, making sure they are completely covered.
5. Seal the jars and refrigerate for at least 24 hours before serving.
Cooking Time: 10 minutes
Spicy Chili Lime Pickled Zucchini
Add a tangy twist to your summer vegetables with this Spicy Chili Lime Pickled Zucchini recipe! Perfect as a side dish or used as a topping for tacos, salads, and sandwiches.
Ingredients:
– 4 medium zucchinis
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) lime juice
– 1/4 cup (60g) granulated sugar
– 1 teaspoon chili flakes
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Slice the zucchinis into 1/8-inch thick rounds.
2. In a large bowl, combine vinegar, lime juice, sugar, chili flakes, salt, and black pepper.
3. Add the sliced zucchini to the marinade and let it sit at room temperature for at least 30 minutes or refrigerate overnight.
4. Preheat oven to 200°F (90°C). Line a baking sheet with parchment paper.
5. Remove the zucchinis from the marinade, letting any excess liquid drip off. Place them on the prepared baking sheet in a single layer.
6. Dry the zucchinis in the preheated oven for 1-2 hours or until they reach your desired level of dryness.
Cooking Time: 1-2 hours
Sweet and Tangy Bread-and-Butter Pickled Zucchini
Add a tangy twist to your summer zucchini harvest with this easy-to-make recipe. Perfect for sandwiches, salads, or as a snack on its own.
Ingredients:
– 2 lbs zucchinis
– 1 cup (200g) bread and butter pickling spice blend
– 1/4 cup (60ml) white vinegar
– 1/4 cup (60ml) sugar
– 1/4 cup (60ml) water
– 1 tsp salt
– 1/2 tsp black pepper
Instructions:
1. Slice zucchinis into 1/8-inch thick rounds.
2. In a large bowl, combine pickling spice blend, vinegar, sugar, water, salt, and pepper.
3. Add sliced zucchini to the pickling liquid and let it sit at room temperature for at least 24 hours or up to 48 hours in the refrigerator.
4. Once pickled to your liking, remove zucchinis from the liquid with a slotted spoon and rinse with cold water.
Cooking Time: None
Quick Refrigerator Pickled Zucchini Chips
Add a tangy twist to your snack routine with these easy-to-make pickled zucchini chips! Perfect for hot summer days or as a crunchy accompaniment to your favorite meals.
Ingredients:
– 2 medium zucchinis
– 1 cup (250ml) white vinegar
– 1/4 cup (60ml) water
– 2 tablespoons granulated sugar
– 1 teaspoon salt
– 1/4 teaspoon red pepper flakes (optional, for some heat)
– Fresh parsley or dill leaves for garnish
Instructions:
1. Preheat your oven to 200°F (90°C). Slice the zucchinis into thin rounds.
2. In a large bowl, whisk together vinegar, water, sugar, salt, and red pepper flakes (if using).
3. Add the zucchini slices to the pickling liquid and let them sit for at least 30 minutes, or up to several hours in the refrigerator.
4. After the pickling time has passed, arrange the zucchini chips on a baking sheet lined with parchment paper.
5. Bake for 15-20 minutes, or until crispy and golden brown.
6. Remove from the oven and garnish with fresh parsley or dill leaves. Serve immediately.
Cooking Time: 15-20 minutes
Asian-Inspired Sesame Ginger Pickled Zucchini
Add a tangy twist to your summer zucchini harvest with this flavorful and crunchy Asian-inspired pickling recipe. Perfect as a side dish, topping for noodles or rice, or as an accompaniment to grilled meats.
Ingredients:
– 2 lbs zucchinis, sliced into 1/4-inch thick rounds
– 1/2 cup rice vinegar
– 1/4 cup water
– 2 tbsp sesame oil
– 2 tsp grated fresh ginger
– 1 tsp sugar
– 1/4 tsp red pepper flakes (optional)
– Salt and pepper, to taste
Instructions:
1. In a large bowl, combine zucchini slices, rice vinegar, water, sesame oil, grated ginger, sugar, and red pepper flakes (if using). Let it sit for at least 30 minutes, or up to several hours in the refrigerator.
2. Just before serving, season with salt and pepper to taste.
3. Serve chilled or at room temperature.
Cooking Time: 30 minutes – several hours
Classic Kosher Dill Pickled Zucchini
Add a tangy twist to your summer harvest with this simple and flavorful recipe for Classic Kosher Dill Pickled Zucchini. Perfect for snacking, adding to salads or sandwiches, or serving as a side dish.
Ingredients:
– 4-6 medium-sized zucchinis
– 1 cup (250ml) kosher dill pickling liquid (homemade or store-bought)
– 1/4 cup (60g) granulated sugar
– 1 tsp (5g) pickling salt
– 2 tbsp (30g) white vinegar
Instructions:
1. Slice the zucchinis into 1/4-inch thick rounds.
2. In a large bowl, combine the sliced zucchini and kosher dill pickling liquid.
3. Add the sugar, pickling salt, and vinegar to the bowl; stir until dissolved.
4. Pack the zucchini mixture tightly into clean glass jars, leaving about 1 inch (2.5 cm) of headspace.
5. Store the jars in the refrigerator for at least 24 hours before serving.
Cooking Time: None! Just let it pickle!
Jalapeño Honey Pickled Zucchini Rounds
Add a tangy twist to your summer gatherings with these Jalapeño Honey Pickled Zucchini Rounds! Thinly sliced zucchinis are marinated in a spicy-sweet mixture of jalapeño peppers, honey, garlic, and vinegar, creating a perfect balance of flavors.
Ingredients:
– 4-6 medium-sized zucchinis
– 1/2 cup jalapeño peppers, thinly sliced
– 1/4 cup honey
– 2 cloves garlic, minced
– 1/4 cup white wine vinegar
– 1/4 cup water
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. Slice zucchinis into 1/8-inch thick rounds.
3. In a large bowl, whisk together jalapeño slices, honey, garlic, vinegar, and water.
4. Add the zucchini rounds to the marinade, tossing to coat. Let it sit for at least 30 minutes or overnight.
5. Remove from refrigerator 30 minutes before serving. Sprinkle with salt and pepper to taste.
6. Serve chilled or at room temperature.
Cooking Time: 30 minutes (marinating) + serving time
Balsamic Herb Pickled Zucchini Slices
Add a tangy twist to your summer meals with these sweet and sour pickles. Perfect as a side dish or topping for sandwiches, salads, and burgers.
Ingredients:
– 2 medium zucchinis
– 1 cup balsamic vinegar
– 1/4 cup olive oil
– 2 tbsp chopped fresh parsley
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions:
1. Slice the zucchinis into 1/8-inch thick rounds.
2. In a large bowl, whisk together balsamic vinegar, olive oil, parsley, oregano, salt, and pepper.
3. Add the zucchini slices to the marinade and toss to coat.
4. Cover and refrigerate for at least 24 hours or up to 48 hours.
5. After pickling, remove the slices from the marinade and pat dry with paper towels.
Cooking Time:
– No cooking required! Simply let the zucchinis pickle in the refrigerator.
Indian-Spiced Turmeric Pickled Zucchini
Add a burst of flavor to your summer veggies with this simple and aromatic recipe for Indian-Spiced Turmeric Pickled Zucchini. The combination of tangy yogurt, warm spices, and sweet turmeric is sure to elevate your snack or side dish game!
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 cup plain Greek yogurt
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric powder
– Salt, to taste
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. In a large bowl, whisk together yogurt, lemon juice, ginger, cumin, coriander, and turmeric.
2. Add the zucchini slices to the marinade and mix well to coat.
3. Cover and refrigerate for at least 4 hours or overnight.
4. Just before serving, season with salt to taste.
5. Garnish with chopped cilantro, if desired.
Cooking Time: 4-8 hours (marinating time)
Mediterranean Pickled Zucchini with Oregano
Add a burst of flavor and color to your table with this simple recipe for Mediterranean pickled zucchini. The perfect accompaniment to grilled meats, sandwiches, or as a topping for soups.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 cup (250ml) white wine vinegar
– 1 cup (250ml) water
– 1/4 cup (60g) granulated sugar
– 2 tablespoons fresh oregano leaves, chopped
– 1 teaspoon kosher salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large bowl, combine zucchini slices and salt. Let it sit for 10-15 minutes to draw out excess moisture.
2. Rinse the zucchini under cold running water, then pat dry with paper towels.
3. In a saucepan, combine vinegar, water, sugar, oregano, 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, making sure they are completely covered.
6. Seal the jars and let them cool to room temperature.
Cooking Time: 30 minutes
Smoky Chipotle Pickled Zucchini Sticks
Transform humble zucchinis into a bold and tangy snack with this recipe. Smoky chipotle peppers add a deep, fiery flavor that will elevate your appetizer game.
Ingredients:
– 4 medium zucchinis
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup granulated sugar
– 2 tbsp smoked paprika
– 2 tsp chipotle peppers in adobo sauce, minced
– Salt and pepper to taste
Instructions:
1. Slice zucchinis into 1/4-inch thick sticks.
2. In a large bowl, combine vinegar, water, sugar, smoked paprika, and chipotle peppers. Whisk until sugar dissolves.
3. Add zucchini sticks to the brine, ensuring they are fully covered. Cover the bowl with plastic wrap or a lid.
4. Refrigerate for at least 2 hours or overnight (8-12 hours).
5. Before serving, drain and rinse zucchinis briefly under cold water. Pat dry with paper towels.
Cooking Time: 2 hours to overnight
Sweet Pickled Zucchini with Cinnamon and Clove
This sweet pickling recipe adds a warm and aromatic twist to traditional zucchini pickles, perfect for snacking or as a side dish.
Ingredients:
– 4 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 tsp ground cinnamon
– 1/2 tsp whole cloves
– Salt and pepper to taste
Instructions:
1. In a large saucepan, combine the sliced zucchinis, vinegar, water, sugar, cinnamon, and cloves.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 10-12 minutes or until the zucchinis are tender and slightly caramelized.
3. Remove from heat and let it cool to room temperature.
4. Transfer the pickled zucchini to an airtight container and refrigerate for at least 2 hours before serving.
Cooking Time: 10-12 minutes
Lemon Pepper Pickled Zucchini Coins
Brighten up your summer gatherings with these tangy and flavorful pickled zucchini coins, infused with the warmth of lemon and pepper. Perfect as a side dish or topping for sandwiches and salads!
Ingredients:
– 4 medium-sized zucchinis
– 1 cup (250 ml) white vinegar
– 1/2 cup (125 ml) water
– 1/4 cup granulated sugar
– 2 tbsp freshly squeezed lemon juice
– 1 tsp black pepper
– 1/2 tsp salt
– Freshly chopped parsley or dill for garnish (optional)
Instructions:
1. Slice the zucchinis into 1/4-inch thick coins.
2. In a large bowl, combine vinegar, water, sugar, lemon juice, black pepper, and salt. Stir until the sugar is dissolved.
3. Add the zucchini coins to the pickling liquid and let them sit at room temperature for 24 hours.
4. After 24 hours, refrigerate the pickled zucchinis for at least 2 hours before serving. Garnish with chopped parsley or dill if desired.
Cooking Time: 24 hours (plus 2 hours of chilling)
Thai Basil and Lime Pickled Zucchini
A refreshing twist on traditional pickling, this recipe combines the bright flavors of Thai basil and lime with the sweetness of zucchini.
Ingredients:
– 2 medium-sized zucchinis, sliced into 1/4-inch thick rounds
– 1 cup white vinegar
– 1/2 cup water
– 1/4 cup granulated sugar
– 2 tablespoons grated fresh ginger
– 2 cloves garlic, minced
– 1 tablespoon Thai basil leaves, chopped
– Juice of 1 lime (about 2 tablespoons)
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine sliced zucchinis, white vinegar, water, sugar, grated ginger, garlic, and chopped Thai basil.
2. Stir until the zucchini is evenly coated with the pickling liquid.
3. Cover the bowl with plastic wrap and refrigerate for at least 24 hours or up to 48 hours.
4. After the pickling time has passed, remove the zucchinis from the refrigerator and give them a good stir.
5. Taste and adjust seasoning as needed.
6. Serve chilled or at room temperature.
Cooking Time: 24-48 hours
Rosemary Garlic Pickled Zucchini Ribbons
Add a burst of flavor to your meals with these tangy and aromatic pickles. Perfect as a side dish or used as a topping for sandwiches, salads, or grilled meats.
Ingredients:
– 2 medium zucchinis
– 1/4 cup (60ml) white vinegar
– 1/4 cup (60ml) water
– 2 tbsp (30g) granulated sugar
– 1 tsp (5g) salt
– 2 sprigs of fresh rosemary, chopped
– 3 cloves of garlic, minced
– 1/4 cup (15g) olive oil
Instructions:
1. Slice the zucchinis into thin ribbons.
2. In a large bowl, combine vinegar, water, sugar, salt, rosemary, and garlic. Stir until dissolved.
3. Add the zucchini ribbons to the pickling liquid and let it sit at room temperature for 30 minutes.
4. Heat the olive oil in a small saucepan over medium heat. Pour the hot oil over the pickled zucchinis.
5. Refrigerate for at least 2 hours or overnight before serving.
Cooking Time: 30 minutes (plus chilling time)
Mustard Seed and Coriander Pickled Zucchini
A sweet and tangy twist on traditional pickling, this recipe combines the flavors of mustard seed and coriander to create a delicious accompaniment to your favorite dishes.
Ingredients:
– 4-6 zucchinis
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup granulated sugar
– 2 tbsp mustard seeds
– 1 tsp coriander powder
– 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, mustard seeds, and coriander powder.
3. Add the sliced zucchinis to the pickling liquid and let it sit at room temperature for at least 30 minutes or refrigerate overnight.
4. Strain the pickle liquid before serving.
Cooking Time: 30 minutes (or up to 24 hours in the refrigerator)
Spicy Szechuan Pickled Zucchini
Add a burst of flavor to your meals with this spicy Szechuan pickled zucchini recipe, inspired by the bold flavors of Chinese cuisine. This tangy and numbing condiment is perfect for snacking or as an accompaniment to your favorite dishes.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 cup (250ml) Szechuan peppercorns, toasted and ground
– 1/2 cup (125ml) rice vinegar
– 1/4 cup (60ml) soy sauce
– 2 tablespoons sugar
– 1 tablespoon cornstarch
– 1 teaspoon red pepper flakes
– 1/4 cup (30g) chopped scallions, for garnish
Instructions:
1. In a large bowl, combine zucchini slices and toasted Szechuan peppercorns.
2. In a small saucepan, whisk together rice vinegar, soy sauce, sugar, cornstarch, and red pepper flakes. Bring to a boil over medium-high heat, then reduce heat and simmer for 5 minutes.
3. Pour the hot pickling liquid over the zucchini mixture, ensuring all slices are coated.
4. Let it cool to room temperature, then refrigerate for at least 24 hours or up to 1 week.
5. Just before serving, garnish with chopped scallions and serve chilled.
Cooking Time: 10 minutes (plus pickling time)
Maple Bourbon Pickled Zucchini
Add a sweet and tangy twist to your summer zucchini with this unique pickling recipe.
Ingredients:
– 4-6 medium-sized zucchinis, sliced into 1/4-inch thick rounds
– 1 cup (250ml) maple syrup
– 1/2 cup (125ml) bourbon whiskey
– 1 cup (250ml) white vinegar
– 1/4 cup (60g) granulated sugar
– 1 tsp (5g) salt
– 1/4 tsp (1.25g) black pepper
– 2 tbsp (30g) coriander seeds
Instructions:
1. In a large saucepan, combine maple syrup, bourbon, white vinegar, sugar, salt, 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 slices into a clean glass jar or container, leaving about 1 inch (2.5 cm) of space at the top.
4. Pour the pickling liquid over the zucchini, making sure they are completely covered.
5. Seal the jar and refrigerate for at least 24 hours before serving.
Cooking Time: 10 minutes
Shelf Life: Store in refrigerator for up to 6 months. Enjoy!
Summary
Get ready to add some heat and flavor to your summer with these 18 spicy pickled zucchini recipes! From classic kosher dill to Asian-inspired sesame ginger, there’s a pickling method for every taste bud. Try garlic dill pickled zucchini spears, jalapeño honey pickled zucchini rounds, or smoky chipotle pickled zucchini sticks. Whether you’re in the mood for something sweet and tangy or spicy and bold, these recipes will guide you through the process of preserving the perfect summer snack.