An overstock of zucchinis from the garden this year? We had so many zucchinis that they were coming out of our ears. We made zucchini chips and I tried making these zucchini refrigerator pickles and they are so good! We made ours super thin so that they could be used on sandwiches, appetizer platers, cheese boards- you name it! The possibilities are endless.

Refrigerator Zucchini Pickles

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Refrigerator Zucchini Pickles

Prep Time 20

Cook Time 10

Total Time 30

Servings 6 jars

Author Jenn Powell

Ingredients

1 large or 2 medium zucchini
3 cups white vinegar
3 cups water
1 TBSP red pepper flakes we like ours spicy- use less if you do not
1 tsp pepper
1/4 cup salt
Canning jars- I used medium size

Instructions

Slice zucchini super thin- I used my food processor attachment.
In a large pot, bring all ingredients except zucchini to a boil.
Stuff the zucchini into the jars.
Add the boiling liquid to each jar.
Top with the canned lids until you here the pop(suction) sound.
Refrigerate at least 24 hours before using.
Can last up to a month refrigerated.

This is a great way to use up the zucchini! I have also shredded mine in amounts for bread and frozen in bags for easy use. Have a try at these pickles!

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