Zucchini Pickles
zucchini pickles are a tasty and versatile way to enjoy zucchini. They are easy and affordable to make, and the result is a flavorful snack or condiment that can elevate any dish. So, next time you have an abundance of zucchini, consider making some pickles and enjoy its tangy goodness all year round.
Ingredients
- 1 pound zucchini, washed and sliced ⅛-inch thick
- 1 small sweet onion sliced ⅛-inch thick
- 2 tbsp kosher salt
Brine
- 1 1/2 cups Apple cider vinegar or 1 cup apple cider vinegar and 1/2 cup water for a slightly less tart pickle
- 1/2 cup pure cane sugar or 3/4 cup for a sweeter pickle
- 1/2 tsp turmeric
- 1/2 tsp Celery seeds
- 1/2 tsp mustard seeds
- 2-3 whole pepper corns
For dil zucchini pickles
Instructions
- Toss the zucchini and onion with the kosher salt, cover with a dish towel and let sit on the counter for at least 2 hours
- Drain the zucchini mixture in a colander and remove all excess moisture, either by putting it through a salad spinner or rolling it up in a clean flour sack towel and ringing the. moister out.
- Combine the vinegar, sugar, mustard seeds, celery seeds, and turmeric in a small saucepan over medium heat. Bring to a boil and simmer for 3 minutes, stirring occasionally to be sure that the sugar dissolves, then remove from the heat and set aside.
- Place the zucchini mixture in a large jar (or multiple smaller jars) and pour the pickling liquid over top, ensuring that all of the zucchini mixture is covered in liquid. Let cool to room temperature.
- Place the lid on the jar and refrigerate for at least 1 day before serving. The pickles can be stored in the refrigerator for up to 2 months.
Tried this recipe?Let us know how it was!