Description
This simple, delicious recipe for Zucchini Pickles takes only 20 minutes of hands-on time before going in your fridge! Layer them in burgers, sandwiches and wraps or serve as a tasty side dish! Vegan.
Ingredients
Units
- 1 lb zucchini (or sub patty pan squash, crookneck or yellow summer squash) or enough to fill four small 4-oz jars- (choose summer squash no bigger in diameter than the width of the jars you will be using).
- 1 small onion or shallot, thinly sliced
- 1 tablespoon salt
- 4–8 garlic cloves
- 1/4 cup fresh dill
- 4 teaspoons mustard seeds (or sub fennel seed, coriander, cumin or a mix)
- 2 teaspoons whole black peppercorns
- Optional additions: small red chili – thinly sliced, bay leaves
Pickling Liquid
- 3/4 cup white vinegar (use white vinegar or white wine vinegar for the clearest brine)
- 3/4 cup water
- 2 tablespoons sugar
- 1 teaspoon salt
Instructions
- Thinly slice the zucchini and onions. Use a mandolin if you have one. If using a knife, make sure to cut pieces as thinly and evenly as possible. Thicker slices will result in a crunchier pickle. Paper-thin will be softer. Slice the small onion, or shallot on the mandolin.
- Sweat the zucchini. Toss the zucchini in a bowl with a tablespoon of salt and let it drain in a colander or strainer over a bowl for 1 hour or overnight. Rinse and pat dry.
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Make the pickling liquid. In a small saucepan, bring vinegar, water, sugar, and salt to a boil, stirring until sugar dissolves, let cool slightly.
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Fill the jars. Divide the fresh dill, mustard seeds, peppercorns, a few slices of chile pepper and sliced garlic cloves. Then layer the zucchini and onion, and press down, and tuck in a bay leaf if you like.
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Pour the hot pickling liquid over the top. Press down on the squash again.
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Let cool on the counter, seal, and place in the refrigerator for 8- 24 hours.
Notes
Zucchini pickles will keep for up to 2-3 weeks in the refrigerator.
This is not a canning recipe- requiring a different vinegar ratio.
Nutrition
- Serving Size: ¼ cup
- Calories: 98
- Sugar: 1.4 g
- Sodium: 197.4 mg
- Fat: 0.3 g
- Saturated Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 0.6 g
- Cholesterol: 0 mg
