Easy Zucchini Refrigerator Pickles

8 02 2014

picklesSo, we’re all stuck at the house this weekend.  A rather big snow storm (for Oregon anyway), followed by a bout of freezing rain has us NOT wanting to venture out in to the bigger world.  What better activity to pass some of the day away then to make some quick fridge pickles!  This really is an easy process, it might have taken 30 minutes in total from beginning to finish.  These are basically a bread and butter pickle, without the strange neon color provided by tumeric in some recipes.

I think they’d be great with some grilled burgers or just on their own to snack on.  Hope you enjoy.

  • 1.5 pounds zucchini (about 6 medium)
  • 1/2 small yellow onion
  • Brine:
  • 2 1/2 cups cider vinegar
  • 1 cup sugar
  • 2 tsp. salt
  • 2 tsp. mustard seeds, crushed
  • 1 1/2 tsp. dry mustard
  1. First make the brine by bringing the cider vinegar, sugar, salt, crushed mustard seeds, and dry mustard to a boil. Reduce heat to simmer and let cook for 3 minutes. Remove from heat, transfer to a large bowl, and let cool until just warm to the touch.
  2. Meanwhile, slice the zucchini 1/8 – 1/16-inch thick.
  3. Peel, halve, and thinly slice the onion.
  4. When the brine is cooled, add zucchini and onion slices. Stir to combine. Transfer mixture evenly into 2 pint jars, clean the edges, and screw on the tops. Refrigerate at least one day, and up to 6 months.





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