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–+ servings
Jar and bowl of no-sugar refrigerator pickled zucchini

No-Sugar Refrigerator Pickled Zucchini

Tart, snappy refrigerator pickled zucchini made with peeled slices, dill, garlic, and an unsweetened vinegar brine for Full GAPS.
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Prep Time 10 minutes
Cook Time 5 minutes
Minimum Refrigeration Time 1 day
Total Time 1 day 15 minutes
Servings: 1 16-ounce jar
Course: Appetizer, Condiment, Side Dish, Snack
Cuisine: American-inspired, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups zucchini peeled and cut into 1/4-inch slices
  • 1/2 tsp pure dried dill or use fresh dill instead
  • 3/4 cup filtered water
  • 1/2 cup additive-free apple cider vinegar or white vinegar no added sugar
  • 1 tsp natural sea salt
  • 1 clove garlic smashed, optional

Equipment

  • 1 16-ounce glass jar or two 8-ounce jars
  • 1 vegetable peeler
  • 1 Sharp stainless-steel knife or guarded mandoline
  • 1 Cutting board
  • 1 Small Le Creuset stainless-steel saucepan or another GAPS-compatible stainless pan
  • 1 Silicone or wooden spoon
  • 1 Glass pickle weight optional

Method
 

  1. Peel the zucchini completely and cut it into uniform 1/4-inch slices. Measure 2 cups. If using an overgrown zucchini with a hard, spongy center, remove that center and slice the firm outer flesh.
    Peeled zucchini rounds, dill, garlic, water, vinegar, salt, jar, and Le Creuset saucepan
  2. Put the dill in a clean 16-ounce glass jar, or divide it between two 8-ounce jars. Pack the peeled zucchini slices over the dill without crushing or bending them.
  3. Combine the filtered water, chosen vinegar, sea salt, and optional smashed garlic in a small stainless-steel saucepan. Stir over medium-high heat until no salt crystals remain.
  4. Bring the brine to a full boil, then remove the pan from the heat. Let the brine cool for 5 to 10 minutes.
  5. Pour the hot brine slowly over the packed zucchini until the slices are covered. Tap the jar gently to release trapped air. Add an optional glass weight while the jar cools.
    Peeled zucchini rounds submerged in hot vinegar brine while the jar cools
  6. Leave the jar uncovered until mostly cool. Add the lid and refrigerate for 24 to 48 hours before eating. Regular zucchini should taste tart through the center and remain crisp-tender; extra-large zucchini needs at least the full 48 hours.

Notes

  • Full GAPS: Use after zucchini, the chosen vinegar, dill, garlic if included, and sea salt are introduced and tolerated.
  • Vinegar pickle: This is a refrigerated hot-brine pickle, not a live ferment and not a shelf-stable canned recipe.
  • Vinegar: Use additive-free apple cider vinegar or white vinegar. Do not use balsamic or rice vinegar in this formula.
  • Storage: Keep covered in the refrigerator and use a clean utensil each time.

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