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Sweet n Tangy Zucchini Refrigerator Pickles

April 21, 2016 by Karen Giebel 7 Comments

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Confessions of a Pickle(d) Person. I love Pickles. Always have and always will, I guess. I remember so well as a child, working in the kitchen alongside my Mother and Grandmother making and canning all kinds of pickles from cucumbers my Dad grew in his huge garden. Mom and Grandma made Bread and Butter Pickles, Pickle Relish, Dill Pickles, Sweet Chunks, Icicle Pickles and more! We had enough pickles to feed a small village  or the 8 of us that lived in our home! As an adult, I continued that tradition with Bread and Butter Pickles being my all time favorite. Now, living in Germany, I can’t find a decent sweet pickle anywhere so I started making refrigerator sweet pickles that resemble Bread and Butter Pickles and boy, are they ever good. A couple of days ago, I found myself starring at some small zucchini that I bought planning on using them as vegetables for dinners this week, but Dan has been away and I needed to use them up. I didn’t feel like baking anything so I put my thinking cap on and it came to me like an Epiphany!! Zucchini Refrigerator Pickles! I’ve made Zucchini Bread and Butter Pickles that are delicious so I thought these had a good chance of turning out well.

Oh MY!!! I may never go back to using cucumbers for refrigerator pickles again. These are simply fabulous! Just the right amount of sweet and tangy.They have a great crispness and all around wonderful flavor from the celery seed and dry mustard. Basically, I used my recipe for cucumber refrigerator pickles but tweaked it a bit and added the mustard. Ready? Let’s build some Pickles!

Don’t these look amazing? !

24 Hours later

This is what we’ll need, plus some nice Zukes!

Ingredients

Sweet n Tangy Zucchini Refrigerator Pickles

Thin sliced Zucchini and Onions, drenched with a sweet, spiced and tangy dressing. The Pickles take only a few minutes to prepare, but they need to sit in the refrigerator for 24 hours to "Pickle" before using. They will keep for up to a month in the refrigerator, but I'm betting they will disappear fast. Perfect alongside a Pulled Pork Sandwich or Fried Chicken. Fabulous on a Hamburger or Hotdog too!
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 1 minute min
Total Time 1 day d 16 minutes mins
Servings 4 Cups

Ingredients
  

  • 3 Cups firm, unblemished Zucchini about 4-5 inches diameter. Sliced very thin.
  • 1 Cup sliced White Onion sliced very thin
  • 3/4 Cup cider vinegar
  • 3/4 Cup sugar
  • 1/4 Tsp Salt
  • 1/4 Tsp Celery Seed
  • 1/4 Tsp Turmeric powder
  • 1/4 Tsp ground Cloves
  • 1/4 Tsp Mustard Powder

Instructions
 

  • Wash and dry the whole Zucchini, then slice thin.
  • Very thin.............
  • Peel the Onion. Cut it in half and slice very thin. Put the Zucchini and Onion in a non-reactive bowl.
  • In a small saucepan, stir together the Cider Vinegar and the Sugar.
  • In a small bowl, combine the Salt, Celery Seed, Turmeric, Cloves and Mustard Powder. Add the spices to the saucepan and bring it all to a boil. Reduce heat to simmer and stir and cook for 2 minutes.
  • Pour the boiling hot Vinegar and Spice mixture over the Zucchini and Onions. Toss it all up good so everything is well coated. Cover and refrigerate for 24 hours. During that time, it helps if you give the Pickles a stir once or twice.
  • I had a whole bunch of these Pickles with a grilled Tuna, Cheese and Tomato Sandwich. Just fantastic!
  • Thanks for stopping by today and sharing my Pickle making memories with you and discovering even mores ways to make a Pickle!
  • Wherever life's journey leads you today, I hope it is both a little sweet and a little tangy!
  • Journey On!
  • Hugs and Love from me,
  • Karen, TJG
  • www.thejourneygirl.com
  • www.facebook.com/thejourneygirl
  • Be sure to leave me a comment. I love hearing from you all!
Tried this recipe?Let us know how it was!

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Filed Under: Pickles, Recipes Tagged With: Celery Seed, Onions, Pickles, Sweet, Zucchini

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Comments

  1. Cynthia Bolivard says

    April 22, 2016 at 10:56 pm

    Nice recipe!

    Reply
    • Karen Giebel says

      April 23, 2016 at 6:18 am

      Hi Cindy,

      Thanks for commenting! I appreciate all your support.

      Hugs,

      Karen, TJG

      Reply
  2. Gloria says

    June 2, 2016 at 10:32 am

    My mouth is watering! I will be trying this soon!

    Reply
    • Karen Giebel says

      June 10, 2016 at 1:56 pm

      HO Gloria, Thanks for commenting! I sure hope you enjoy them.

      Hugs from me!

      Karen, TJG

      Reply
  3. Mary says

    August 5, 2017 at 8:31 pm

    These are the most incredible delicious refrigerator pickles I have ever made! Thank you so much for the recipe. It’s all I can do to keep myself from just eating them with a fork right out of the jar!

    Reply
    • Karen Giebel says

      August 13, 2017 at 1:38 pm

      Mary, I do the same thing! So glad you enjoy the pickles.

      Hugs,

      Karen, TJG

      Reply
  4. Mary says

    August 23, 2017 at 11:25 pm

    Mary here again. Question. Didn’t see it in the recipe maybe I missed it but how long do these store well in the refrigerator? I keep making them lol

    Reply

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Nice to meet you

Karen Giebel, the Journey GirlHello and "WELCOME" to the Journey Girl! I'm Karen, a happy, optimistic retired RN living out my dreams with my husband Dan up here in the back of the beyond in Ferry County, Washington. High up in the mountains just 20 miles from the border with British Columbia, Canada. I enjoy writing and sharing with my friends all about our lives raising Alpacas, growing our gardens, all the gorgeous birds and wildlife that surround us. Sharing stories of our daily lives as we travel this journey through life. Cooking is my passion and I solve all the world's problem while standing at my stove and I love sharing my recipes with you. I am glad you are all here with me today and every day. Journey on!

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