Quick Pickled Zucchini Ribbons with Garlic and Dill

Why You’ll Love This Recipe

• Ready in under an hour, with only about 20 minutes of hands-on time.
• Delicate zucchini ribbons soak up a bright, garlicky dill brine for maximum flavor.
• Perfect make-ahead side dish, sandwich topper, or snack straight from the jar.
• No canning required: easy, safe quick-pickle method for home cooks.

Grocery List

• Produce: Zucchini (about 3 medium), fresh dill, garlic
• Dairy: None
• Pantry: Distilled white vinegar, granulated sugar, kosher salt, whole black peppercorns, red pepper flakes, extra-virgin olive oil

Full Ingredients

For the Zucchini Ribbons

• 1 lb small, firm zucchini (about 3 medium), ends trimmed
• 1 tsp kosher salt (for drawing out moisture from the ribbons)

For the Garlic-Dill Quick Brine

• 1/2 cup distilled white vinegar
• 1/2 cup water
• 2 tbsp granulated sugar
• 1 tsp kosher salt
• 2 cloves garlic, very thinly sliced
• 2 tbsp fresh dill, finely chopped, plus extra sprigs for tucking into the jar (optional)
• 1 tsp whole black peppercorns
• 1/4 tsp red pepper flakes (optional, for gentle heat)
• 1 tbsp extra-virgin olive oil

Optional Extras (Flavor Boosters)

• 1 tsp yellow mustard seeds, for a classic pickle flavor
• 2–3 strips lemon zest, for a citrusy note

Step-by-Step Instructions

Step 1: Prep the Zucchini

Rinse the zucchini under cool running water and pat dry. Trim off both ends. Using a wide vegetable peeler, Y-peeler, or mandoline set to a very thin setting, shave the zucchini lengthwise into long ribbons. Rotate the zucchini as you go to get as many full, wide ribbons as possible, stopping when you reach the seedy core (discard or reserve the cores for another use, such as adding to a stir-fry or omelet).

Step 2: Salt and Soften the Ribbons

Place the zucchini ribbons in a colander set over a bowl or in the sink. Sprinkle with the 1 teaspoon of kosher salt and gently toss with your hands to distribute the salt evenly without tearing the ribbons. Let the zucchini sit for about 10 minutes. The salt will draw out excess moisture, helping the ribbons stay pleasantly crisp rather than watery once pickled.

After 10 minutes, use your hands to gently squeeze handfuls of the ribbons, pressing out as much liquid as you reasonably can without mashing them. This step intensifies the flavor and helps them better absorb the brine. Set the squeezed ribbons aside.

Step 3: Pack the Jar

Loosely pack the salted, squeezed zucchini ribbons into a clean glass jar (a wide-mouth pint or quart jar works well) or a non-reactive bowl (glass or ceramic). If using dill sprigs or lemon zest strips, tuck a few down the sides of the jar as you layer the ribbons. Do not cram the zucchini too tightly; you want the brine to flow easily around each ribbon.

Step 4: Make the Garlic-Dill Brine

In a small saucepan, combine the vinegar, water, granulated sugar, and 1 teaspoon kosher salt. Add the sliced garlic, whole peppercorns, red pepper flakes (if using), and mustard seeds and lemon zest if you are including them. Give everything a good stir.

Place the saucepan over medium heat and bring the mixture just to a gentle simmer, stirring occasionally to dissolve the sugar and salt. This should take about 3–5 minutes. Once the sugar and salt are fully dissolved and the brine is steaming, remove the pan from the heat. Stir in the chopped fresh dill and the extra-virgin olive oil.

Step 5: Pour the Brine Over the Zucchini

Immediately and carefully pour the hot brine over the packed zucchini ribbons. Use the back of a spoon or a clean small spatula to press the ribbons down so they are fully submerged in the liquid. If the ribbons are not quite covered, add a splash more vinegar and water in equal parts to top up, or simply press them down again after a few minutes as they soften slightly.

Leave the jar or bowl uncovered at room temperature for about 10 minutes to cool slightly. You will see the zucchini turn a more vivid, translucent green as it absorbs the brine.

Step 6: Chill and Serve

Once the pickles have cooled slightly, cover the jar or bowl and transfer to the refrigerator. Let the zucchini ribbons chill for at least 15–20 minutes before serving for a mild pickle flavor, or 1–2 hours for a more pronounced tang. The longer they sit, the more intense the garlic and dill notes will become.

Serve the quick pickled zucchini ribbons cold, lifting them gently with tongs or a fork so the ribbons stay long and curly. They are delicious piled onto grilled meats, tucked into sandwiches or wraps, scattered over grain bowls, or served as a bright side dish alongside rich mains.

Pro Tips

• Choose smaller zucchini. Smaller, firm zucchini have fewer seeds and a denser texture, which holds up much better in quick pickles.
• Do not skip the salting step. Drawing out excess moisture keeps the ribbons from becoming soggy and concentrates their flavor.
• Use a sharp peeler or mandoline. Thin, even ribbons absorb the brine quickly and look beautiful when served.
• Adjust sweetness and tang to taste. For a sweeter pickle, add up to 1 additional tablespoon of sugar; for extra tang, replace 2–3 tablespoons of the water with more vinegar.
• Cool before capping tightly. Let the jar stand 10 minutes before fully sealing so steam can escape and the textures stay crisp.

Variations

• Spicy Chili Zucchini Ribbons: Increase red pepper flakes to 1/2 teaspoon and add a sliced fresh chili (such as jalapeño) to the jar for more heat.
• Lemony Herb Zucchini: Add the zest of 1 lemon and replace half of the dill with fresh parsley or basil. Finish with an extra drizzle of olive oil before serving.
• Mixed Summer Squash Ribbons: Use a mix of green zucchini and yellow summer squash for a beautiful two-tone pickle that looks especially striking on platters.

Storage & Make-Ahead

These are refrigerator quick pickles, not shelf-stable canned pickles, so they must be stored in the fridge. Once cooled, keep the zucchini ribbons in a covered jar or airtight container, making sure the vegetables remain mostly submerged in the brine.

For the best texture and bright color, enjoy within 3–4 days. They will remain safe to eat for up to about 1 week if refrigerated properly, but the ribbons will soften over time. This recipe is ideal for making a day ahead of a cookout or dinner party; the flavors are often even better after resting overnight.

Nutrition (per serving)

Approximate values for 1 of 6 servings:

Calories: 35–45 kcal; Protein: 1 g; Carbohydrates: 5 g; Sugar: 3–4 g; Fat: 2–3 g; Saturated Fat: 0 g; Fiber: 1 g; Sodium: about 230 mg. Actual values will vary based on the exact size of the zucchini, brand of ingredients, and how much brine you consume.