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Jul 7, 2021

Quick Pickled Zucchini and Red Onions

This recipe for quick pickled zucchini and red onions is so easy to make, and you will love the crispy and "pickley" results. 

Quick Pickled Zucchini and Red Onions plated and in a jar.


Now that it is zucchini season, you're going to want lots of recipes to use them, especially if you have friends who are trying to off load all of the zucchini they have from their garden. 

There are lots of ways you can hide zucchini, including in cheesy sandwich bread, zucchini and corn muffins, and even brownies

There are also plenty of ways to make zucchini the star of the show, including in pasta dishes, zucchini and Parmesan salads, zucchini salads with queso fresco, and even on pizza. Two of my most popular zucchini recipes include Cheesy Scalloped Zucchini and Zucchini Tomato Gratin

Just type "zucchini" into the search box for even more crazy good zucchini recipes. Add to them these amazing quick pickled zucchini. 

Quick Pickled Zucchini and Red Onions ingredients.

This quick pickled zucchini with red onions is so delicious and easy to make. 

Pickled Zucchini Shopping List:

First, you will need zucchini of course! Try to find medium zucchini, the kind where you can still actually see the seeds. You don't want the ginormous zucchini that your neighbors will try to leave on your front porch without ringing the doorbell. 

Next, you will need a medium red onion. If you only have large red onions available, then just use 2/3 of a large red onion. 

In addition, you will also need some kosher salt. This is for "sweating" the zucchini and onions. You toss the onions and zucchini with 2 tablespoons of salt and then let it drain in a colander. 

Zucchini, red onions, and kosher salt in a bowl.

You will also need some apple cider vinegar, sugar, and pickling spice. 

What is pickling spice?

Pickling spice is actually a blend of whole and crumbled spices used to flavor pickles and sometimes preserves. It adds a complex flavor to your pickles. 

You can either make your own blend or buy a pre-mixed blend, which is what I did. Many of the spice companies offer their own blends. If you don't have all of the whole spices you need to make your own, it can be easier to buy it premade. 

The blend I used was from the Spice House, and it includes mustard, dill, bay leaf, ginger, allspice, pepper, clove, star anise, coriander, cinnamon, juniper, mace, chiles, and cardamom. Along with making pickles, you can tie up some of the spice blend in cheese cloth and use it to flavor soups and stews instead of bay leaves. 

Quick Pickled Zucchini and Red Onions in a jar.

Ways to serve pickled zucchini with red onions:

These pickles are also wonderful in green salads alongside rich braised meat dishes. They will last about a week in your refrigerator. 

Foodie Extravaganza badge

Did you know that July is National Pickle Month? The Foodie Extravaganza group is celebrating by sharing a variety of recipes involving pickles! Our host is Culinary Adventures with Camilla

Quick Pickled Zucchini and Red Onions on a plate.

Quick Pickled Zucchini and Red Onions

Quick Pickled Zucchini and Red Onions
Yield: 12 servings
Author: Karen's Kitchen Stories
Prep time: 10 MinCook time: 5 MinInactive time: 2 H & 30 MTotal time: 2 H & 45 M
This recipe for quick pickled zucchini and red onions is so easy to make, and you will love the crispy and "pickley" results.


  • 2 medium zucchini, sliced about 1/4 inch thick
  • 1 medium red onion, thinly sliced
  • 2 tablespoons kosher salt
  • 1 cup apple cider vinegar
  • 1/2 cup water
  • 1/4 cup sugar
  • 2 teaspoons pickling spice


  1. Toss the zucchini, onion, and kosher salt together in a bowl, place the mixture in a colander or strainer and let sit for two hours to drain off any extra liquid. 
  2. Place the zucchini and onions into a heat proof bowl or large measuring cup. 
  3. Bring the cider vinegar, water, sugar, and pickling spice to a boil and pour it over the zucchini mixture. Let cool and then refrigerate for up to a week. 

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This recipe was adapted from Food Network Magazine, July/August 2015

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Would you like to comment?

  1. Love that beautiful pink tinge from the red onions. This is a great way to use up some of the zucchini that will soon be so abundant. Thanks Karen.

  2. That looks like a beautiful jar of deliciousness. You know me and pickles! I can't wait to try your recipe soon.

  3. The sweet/tangy combination is so good to eat, love the pink in this pickle.

  4. I'm one of those funny types that don't really like pickles ON things, for instance, I remove the pickle slices from burgers and eat them first. And please don't add them to my potato salad. I would eat these straight out of the jar with a fork, Karen!

  5. This is amazing and I would to add them to my sandwiches. I have lots of zucchini growing and this pickle is an interesting recipe to try.


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