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Easy Quick Pickled Zucchini Ribbons Recipe with Fresh Dill

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A simple and quick recipe for pickled zucchini ribbons with fresh dill, perfect for summer snacks and light side dishes. Ready in under 30 minutes, this tangy and refreshing snack is easy to make with common pantry ingredients.

Ingredients

Scale
  • 2 large or 3 small medium zucchini, peeled into thin ribbons with a vegetable peeler
  • A handful of fresh dill sprigs
  • 1 cup (240 ml) white vinegar (or substitute with apple cider vinegar)
  • 1 cup (240 ml) water
  • 2 tablespoons granulated sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon cracked black pepper
  • 2 garlic cloves, smashed (optional)

Instructions

  1. Rinse and dry the zucchini. Using a vegetable peeler, carefully peel long, thin ribbons from the zucchini, rotating as you go until you reach the seedy core, which you can discard or save for another use. This should take about 5-7 minutes.
  2. In a small saucepan, combine 1 cup white vinegar, 1 cup water, 2 tablespoons sugar, and 1 tablespoon kosher salt. Heat gently over medium heat, stirring occasionally until the sugar and salt dissolve completely (about 3-5 minutes). Remove from heat and let it cool slightly.
  3. Place the zucchini ribbons in a large mixing bowl. Add the fresh dill sprigs, 2 smashed garlic cloves (optional), and 1 teaspoon cracked black pepper. Toss gently to distribute.
  4. Pour the warm (not boiling) brine over the zucchini mixture, making sure the ribbons are submerged as much as possible. If needed, press down gently with a spoon or place a small plate on top to keep the zucchini under the liquid.
  5. Let the zucchini ribbons marinate at room temperature for about 30 minutes. For best taste, refrigerate for at least 1 hour before serving, but you can enjoy them sooner if needed.
  6. Transfer the pickled zucchini ribbons and brine to a jar or airtight container. Store in the refrigerator and consume within 5 days for optimal freshness.

Notes

Use young, firm zucchini for best texture. Thin ribbons pickle faster and absorb flavors better. Warm brine helps dissolve sugar and salt quickly but avoid pouring boiling brine directly on zucchini to prevent mushiness. Keep ribbons submerged in brine to maintain crispness. Refrigerate for at least 1 hour for best flavor. Consume within 5 days. Optionally, drain excess liquid before serving to keep ribbons crisp.

Nutrition

Keywords: pickled zucchini, zucchini ribbons, quick pickles, fresh dill, summer snacks, easy pickled vegetables, vegan, gluten-free

Find it online: https://milacook.com/easy-quick-pickled-zucchini-ribbons-recipe-with-fresh-dill-perfect-for-summer-snacks/