Best 2 Spicy Zucchini Refrigerator Pickles Recipes

**Spicy Zucchini Refrigerator Pickles: A Tangy and Crunchy Summer Delight**

Summer is the season of fresh and flavorful vegetables, and zucchini is one of the most versatile. From salads to soups to main courses, this mild-flavored squash can be used in a variety of dishes. But if you're looking for a unique and delicious way to enjoy zucchini, try making spicy zucchini refrigerator pickles. These pickles are easy to make and can be enjoyed as a snack, side dish, or even as a condiment. Plus, they're a great way to use up extra zucchini from your garden or CSA. This article offers two exciting recipes for spicy zucchini refrigerator pickles: the classic Spicy Zucchini Refrigerator Pickles and a variation called Spicy Zucchini Refrigerator Pickles with Dill. Both recipes are easy to follow and yield delicious results. So, gather your ingredients, prepare your jars, and get ready to enjoy the spicy and tangy goodness of these zucchini pickles!

Here are our top 2 tried and tested recipes!

SPICY REFRIGERATOR DILL PICKLES

Spicy Refrigerator Dill Pickles image

This is a wonderful, spicy dill pickle with a nice hint of sweetness. Plan to at least double the amount of crushed red pepper if you like it REALLY spicy...YUM!

Provided by FAIRYFAHRENHOLZ

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time P10DT2h15m

Yield 12

Number Of Ingredients 11

Ingredients

12 3 to 4 inch long pickling cucumbers
2 cups water
1 ¾ cups white vinegar
1 ½ cups chopped fresh dill weed
½ cup white sugar
8 cloves garlic, chopped
1 ½ tablespoons coarse salt
1 tablespoon pickling spice
1 ½ teaspoons dill seed
½ teaspoon red pepper flakes, or to taste
4 sprigs fresh dill weed

Steps:

In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.
Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover. Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.

Nutrition Facts : Calories 69.7 calories, Carbohydrate 16.9 g, Fat 0.3 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 728.1 mg, Sugar 11.7 g

HOT AND SPICY ZUCCHINI PICKLES

Hot and Spicy Zucchini Pickles image

Make and share this Hot and Spicy Zucchini Pickles recipe from Food.com.

Provided by Coppercloud

Categories Vegetable

Time 19m

Yield 6 Pint

Number Of Ingredients 12

Ingredients

4 lbs zucchini, 3 inch spears 3/4 thick (about 16 cups)
4 cups ice, crushed
1/4 cup pickling salt
4 cups white vinegar
1 2/3 cups water
1 1/2 cups sugar
1 -1 1/2 teaspoon red pepper, crushed
6 small red serrano peppers or 6 small Thai red chili peppers
6 small green serrano chilies or 6 small jalapeno peppers
6 bay leaves
6 teaspoons whole black peppercorns
3 teaspoons mustard seeds

Steps:

In large bowl layer 1/3 zucchini, 1/3 ice, 1/3 salt. Repeat layering two more times. Weight down with heavy plate. Allow to sit at room temperature for 3 hours.
Remove any of the remaining ice, and drain zucchini in colander.
In large pot combine vinegar, water, sugar and crushed red pepper. Bring to a boil over medium heat. Boil for 1 minute. Reduce heat to low to keep warm.
To each hot sterlized pint jars add one red chilie pepper, one green chilie pepper, one bay leaf, 1 teaspoon black peppercorns, and 1/2 teaspoon mustard seed. Pack zucchini into jars leaving 1/2 headspace.
Pot hot vinegar mixture into jars, leaving 1/2" headspace. Remove any bubbles. Wipe rims and add lids.
Process in water bath for 10 minute, start timing once water is boiling.

Tips:

Use a mandoline slicer to evenly slice the zucchini. This will help the pickles cook evenly.
If you don't have a mandoline slicer, you can use a sharp knife to slice the zucchini. Just be sure to slice them as thinly as possible.
You can adjust the heat of the pickles by adding more or less red pepper flakes. If you like your pickles spicy, add more red pepper flakes. If you prefer milder pickles, add less.
Be sure to taste the pickles before you store them. This will help you adjust the seasonings to your liking.
Store the pickles in a jar or container with a tight-fitting lid. The pickles will keep in the refrigerator for up to 2 weeks.

Conclusion:

Spicy zucchini refrigerator pickles are a delicious and easy way to enjoy zucchini. They are perfect for a quick snack or as a side dish with grilled meats or fish. The pickles are also a great way to use up extra zucchini from your garden. If you are looking for a new and exciting way to enjoy zucchini, give these pickles a try. You won't be disappointed!