Zucchini Pickles with Chilies and Garlic

Recipe and photo by Tami Ganeles Weiser Yield:  8 pickles
Prep Time:  5 minutes Cook Time:  15 minutes

Zucchini Pickles with Chilies and Garlic

Kirby cucumbers, move over just a bit. Zucchini is taking a turn at becoming a well-loved pickle. The natural sweetness of small zucchini is a great foil for this garlicky chili-spiced brine.


3½ cups white wine vinegar

1½ cups (297 grams) sugar

10 garlic cloves, peeled and lightly crushed

6 long red chilies

2 teaspoons black peppercorns

1½ tablespoons kosher salt

4 medium or 6 small zucchini (794 grams), trimmed and cut into 2 by ½-inch sticks (or crosswise, ½-inch thick)


  • Combine all of the ingredients except the zucchini In a nonreactive saucepan. Bring to a boil, stirring to dissolve the sugar. Reduce heat to low and simmer, uncovered, for 5 minutes.
  • Place the zucchini in a large heatproof container and pour the brine over. Let stand until room temperature. Cover and refrigerate for up to one month.
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