This Easy Zucchini Refrigerator Pickles Recipe is about as 'easy' as a pickle recipe can get. If you're like me and have too many zucchini in your garden this year, or your neighbor is trying to foist their extra zucchini off on you, this will use up plenty of them, getting you out of the 'too much zucchini' pickle.
Oh, yeah, I forgot to mention, these are good! I'm not a big pickle fan and I don't care for cucumbers at all, but I like these. They are great on burgers, sandwiches, in salads, or just on the side of almost anything.
I created this recipe myself. I've read recipes for refrigerator pickles using cucumbers, but not zucchini. Someone else has probably also already done this with zucchini, but I haven't Googled it. I don't wanna know! So don't tell me or I'll never speak to you again! ;o)
Easy Zucchini Refrigerator Pickle Recipe
3 cups vinegar
Combine vinegar, sugar, salt, mustard and celery seeds in a saucepan. Heat over low heat, stirring, until sugar is dissolved. Allow to cool.
In 3 quart (12 cup) bowl, combine zucchini, bell pepper and onion. Pour vinegar mixture over vegetables. Cover tightly and refrigerate.
Pickles will be ready to eat the next day and will keep in refrigerator for several weeks.
If you like, add some sliced fresh garlic or minced hot peppers or any other thing you think would be a good addition to this basic recipe.
Several zucchini (yellow and green) from my garden with a couple of yellow straightneck squash, red bell pepper and onion. I purchased the pepper and onion. My 3 quart bowl was filled to the top with only 4 zucchini. I didn't use the straightnecks because the peel seemed tougher than the zucchini.
A pretty bowlful of vegetables.
Ready to refrigerate. Don't worry if the vinegar mixture does not cover the vegetables, as they soften, they will sink down into the liquid. Stir them occasionally.
Mighty good on a grilled Italian sausage!