Zucchini in a Pickle

A jar of pickled zucchini on a rustic farm table.
Prep Time: 
20 minutes prep time, 24 hour pickling time
Number of Servings: 
Makes 1 quart
Recipe Source: 
Low-FODMAP and Vegan by Jo Stepaniak, MSEd  ($19.95, Book Publishing Company, 2016)


  • 1 cup cider vinegar
  • 6 Tbsp unbleached cane sugar
  • 1 12 Tbsp kosher salt, pickling salt, or white sea salt
  • 1 cup cold water
  • 1 sprig fresh dill, or 12 tsp dried dill weed (optional)
  • 12 tsp brown or yellow mustard seeds (optional)
  • 12 tsp whole black, white, or mixed peppercorns (optional)
  • 1 lb young or small zucchini, cut into 14-inch-thick slices


  1. To make brine, put vinegar, sugar, and salt in a small saucepan and bring to a boil over high heat. Remove from heat and whisk until sugar and salt are dissolved. Whisk in cold water.
  2. Put optional dill, optional mustard seeds, and optional peppercorns in a clean, wide-mouthed 1-quart jar. Pack zucchini tightly into jar.
  3. Pour in brine, leaving about 12-inch of headroom. Press zucchini down gently so all slices are submerged. Let cool completely, about 1 hour. Tap jar gently on countertop to remove any air bubbles.
  4. Seal jar tightly and turn it gently to distribute seasonings evenly. Refrigerate for 24 hours before serving. Stored in the sealed jar in the refrigerator, pickles will keep for at least 1 month.


The brine can be used for a second batch of pickles. Just prepare the zucchini or other vegetables, add them to the brine, and let pickle in the refrigerator for 48 hours. They will take longer to pickle because the brine will be cold. After the second batch is consumed, start a new batch with fresh brine.