By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 40
8 cal · 15 min
Easy Zucchini Refrigerator Pickles
Recipe GLPR3d30144874138c
Crisp, tangy refrigerator pickles bursting with fresh dill and garlic. These quick zucchini pickles require no canning and are ready to enjoy after just a few hours of chilling. Perfect as an appetizer, side dish, or palate cleanser.
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Ingredients
3 large zucchini, thinly sliced
½ large white onion, halved and thinly sliced
3 cloves garlic, thinly sliced
2 Tbsp pickling spice
sprigs Several sprigs fresh dill
1 cup apple cider vinegar
1 cup white vinegar
1½ Tbsp kosher or sea salt
Directions
In a large bowl, combine the thinly sliced zucchini, onion, sliced garlic, pickling spice, and fresh dill sprigs. Stir gently to mix all the vegetables and seasonings evenly. Divide the mixture between clean glass jars, distributing the ingredients as evenly as possible.
In a medium saucepan over medium-low heat, combine the apple cider vinegar, white vinegar, and kosher salt. Stir occasionally until the salt is completely dissolved, about 5-7 minutes.
Remove the vinegar mixture from the heat and allow it to cool for approximately 20 minutes at room temperature.
Once the vinegar brine has cooled, carefully pour it into each jar over the zucchini mixture until the vegetables are fully covered. Cap the jars with lids and transfer them to the refrigerator. Allow the pickles to cure for at least 3-4 hours before serving.
Comments
This recipe hits the mark on ingredient availability—zucchini, onion, garlic, dill, and both vinegars are staples at any Charlotte grocer (Harris Teeter, Food Lion, Kroger, Walmart, ALDI all carry them), and pickling spice is a standard shelf item. The stated 15 minutes is honest for assembly, though you need to account for at least 2-4 hours of chilling time before they're actually ready to eat, which is a real gap in the recipe's framing. At roughly $0.30-0.50 per serving, the cost is very low—zucchini is cheap year-round and this recipe uses vinegar and spices efficiently. The pickles reheat fine in a cold salad or alongside a grilled protein, and the recipe is utterly fuss-free: slice, layer, pour brine, refrigerate. Summer zucchini glut makes this locally perfect for Charlotte home gardeners, though store-bought zucchini works just as well.
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