Refrigerator Zucchini Pickles

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 jars
Author Jenn Powell


  • 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


  • 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.