Pickled Zucchini Spears

Pickling zucchini is an easy thing to do and results in a tasty and healthy snack. This quick pickle method relies on vinegar and salt to season the vegetable, rather than fermentation, which means it will be ready after one day or less.

Pickled Zucchini Spears

Prep Time 5 minutes
Total Time 1 day
Pickling zucchini is an easy thing to do and results in a tasty and healthy snack. This quick pickle method relies on vinegar and salt to season the vegetable, rather than fermentation, which means it will be ready after one day or less.
No ratings yet
Course Snack
Servings 2 jars

Ingredients
 

  • 2 pounds zucchini
  • 1 small white or yellow onion
  • 2 ½ tablespoons kosher salt
  • 4 cloves garlic, sliced
  • a few sprigs of dill
  • 1 teaspoon dried mustard
  • ½ teaspoon turmeric
  • 2 cups cider vinegar
  • ¼ cup sugar

Instructions
 

  • Slice the zucchini into spears about ½ inch wide. Slice the onion, and place both in a glass or ceramic bowl. Sprinkle with the salt and add enough water to cover. Add a handful of ice cubes and let sit for 1 hour.
  • Meanwhile, make the brining liquid. Bring the vinegar, sugar, mustard powder and turmeric to a simmer in a small saucepan. Cook for 2-3 minutes until the sugar is dissolved. Let cool while the zucchini and onions finish soaking.
  • Drain the zucchini and onions and place in 2 glass jars with the dill and sliced garlic. Pour the brining liquid into each jar. If it does not cover the vegetables, top off with a little water.
  • Place the jars in the refrigerator and leave them for a day for maximum flavor. Zucchini pickles will keep for 1 week refrigerated.
Tried this recipe?Let us know how it was!
0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments

Perfect For Your Place

Popular on Zest K+H

Sorry, we couldn't find any posts. Please try a different search.

Recipes We're Loving