Zucchini—it’s one of those vegetables that just screams summer, right? Picture it:
you’re at a backyard barbecue, the sun is blazing, and there’s a platter of pickled zucchini that’s just begging to be devoured. You might think, “Pickling?
Isn’t that a bit much? ” But trust me, diving into this easy (and surprisingly addictive) recipe will make you rethink everything you thought you knew about this humble green squash.
Steps
- Dissolve kosher salt in room temperature water in a small bowl. Place sliced zucchini and onion in a gallon-sized zip-lock bag. Add the salt solution, ice cubes, and additional water to cover the contents, then seal the bag and let it sit for an hour.
- In a small saucepan, mix apple cider vinegar, granulated sugar, ground mustard, mustard seeds, turmeric, and optional red pepper flakes. Simmer the mixture over medium heat for about 3 minutes, stirring occasionally, until the sugar completely dissolves, then remove from heat.
- After an hour, drain the zucchini and onion mixture using a colander. Remove any excess moisture by using a salad spinner or wrapping the mixture in a clean kitchen towel lined with paper towels.
- Transfer the drained zucchini mixture into a large jar or divide it between smaller jars. Pour the prepared pickling liquid over the zucchini mixture, ensuring the contents are fully submerged, then seal the jar with a lid.
- Refrigerate the sealed jar(s) for at least 24 hours to allow the flavors to develop. These zucchini pickles can be stored in the refrigerator for up to two months.
Ingredients
- ½ cup (120 ml) room temperature water
- 2 tablespoons + ½ teaspoon kosher salt
- 1 medium zucchini, about 1 pound, sliced ?-inch thick
- 1 small yellow onion, sliced ?-inch thick
- 3 ice cubes
- 2 cups (480 ml) apple cider vinegar
- 1 cup (198 g) granulated sugar
- 1½ teaspoons ground mustard
- 1½ teaspoons mustard seed
- ¾ teaspoon turmeric
- ½ teaspoon crushed red pepper flakes (optional)
FAQ
- What size zucchini is best for making pickles?
- It’s ideal to use small to medium-sized zucchini as they tend to be crisper and have smaller seeds, resulting in a better texture for pickles.
- Can I change the flavor of the pickling liquid?
- Absolutely! While it’s recommended to maintain the vinegar to sugar ratio of 2 cups of vinegar to 1 cup of sugar, you can experiment with different vinegars and spices like dill, garlic, or black peppercorns to customize the flavor to your liking.
- How long should I refrigerate the pickles before eating?
- For the best flavor, refrigerate the zucchini pickles for at least 24 hours before serving. This allows the flavors to fully develop.
- How long can I store the zucchini pickles in the refrigerator?
- These zucchini pickles can be stored in the refrigerator for up to 2 months, making them a convenient and tasty addition to various dishes.
- Is this recipe suitable for long-term storage or canning?
- No, this recipe is intended for refrigerator storage only and is not suitable for canning or long-term storage at room temperature.
Tips
- Select Small to Medium Zucchini: Opt for smaller to medium-sized zucchini as they provide a crisper texture and contain smaller seeds, making them ideal for pickling.
- Ensure Proper Salting: Soak the zucchini and onions in a saltwater brine for an hour to draw out excess moisture, which helps in preventing soggy pickles.
- Customize the Pickling Liquid: While maintaining the vinegar to sugar ratio of 2:1, feel free to experiment with different spices and vinegars to create a pickling liquid that suits your taste preferences.
- Refrigeration Time: Allow the pickles to sit in the refrigerator for at least 24 hours before consuming them to ensure the flavors develop fully.
Equipment
- Mandoline – For slicing the zucchini extremely thin.
- Quart-size jar or Pint jars – For storing the pickles.
- Salad spinner – For removing excess moisture from the zucchini and onion mixture.
