Quick Pickled Zucchini
A quick and fantastic summer appetizer, even tastier than cucumbers! Quick pickled zucchini perfectly complements an outdoor meal or adds variety to everyday dishes. Easy to make and great because it requires no cooking—no need to stand by the stove in the heat.
Updated : 09 June, 2025
Easy
About 30 min.
Ingredients
1 kilograms
Young courgettes
30 grams
Dill
2 tablespoon
Sea salt
to taste
Ground pepper mix
3
Garlic
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
It’s best to use young zucchinis, about the size of small cucumbers. You can also use larger zucchinis sliced into thin rounds. Add your favorite spices if you like. Regular salt works fine, but sea salt adds more flavor and nutrition.
Step 2
Wash all zucchinis thoroughly. Remove any blossoms and leave small stems – on young zucchini, they’re edible too. Scrape the skin lightly with a fork to help the vegetables absorb salt better.
Step 3
Repeat the process with all the zucchinis, then place them into a large lidded bowl or container.
Step 4
Rinse and finely chop both fresh dill and dill umbels.
Step 5
Peel the garlic, rinse, then finely chop it with a knife or crush it with a press.
Step 6
Add the chopped dill, garlic, a pepper blend, and sea salt to the zucchinis. Mix everything thoroughly by hand.
Step 7
Cover the bowl and let it sit at room temperature for about 1 hour, then transfer it to the refrigerator for 2–3 hours or longer. After that, your quick pickled zucchinis are ready to serve. Enjoy!