Pickled Zucchini

If you’re looking for a way to use up a bumper crop of summer squash, you can’t go wrong with a batch of homemade zucchini pickles. In this recipe, we trade classic cukes for fresh zukes to make briny, snappy zucchini dills, perfect for your lunch box or BBQ spread. 

Soaked in an herb-infused vinegar solution, zucchini spears transform into crunchy, briny wonders that’ll last for a long while in the fridge (3–4 weeks). White wine vinegar offers a neutral starting point for any pickling project, but feel free to swap it out for cider vinegar, rice vinegar, or plain old distilled vinegar. We season the pickling liquid with mustard seeds, coriander seeds, and saffron threads, plus plenty of fresh dill and dill seeds, but you can adjust those ingredients to your taste. Split jalapeños inject the brine with heat—if you prefer them less spicy, use two chiles (or fewer) instead of four. Serve these zucchini dill pickles with your favorite burger or sandwich.