Crisp, tangy and full of flavor, zucchini pickles make the perfect addition to any summer spread. Whether it’s accompanying a sandwich, topping a burger or simply enjoyed as a crunchy snack, these pickles are sure to be a hit. Made with fresh zucchini, spices, and a tangy brine, this simple recipe is a delicious way to preserve the bounty of summer.
1. Packed with Nutrients: Zucchini pickles not only taste great, but they are also rich in essential vitamins and minerals such as vitamins A, C, and B6, as well as potassium and magnesium.
2. Promotes Healthy Digestion: The pickling process creates healthy probiotics, promoting a healthy gut and aiding in digestion.
3. Low in Calories: Zucchini pickles are a guilt-free snack, as they are low in calories and fat compared to other processed snacks.
4. Versatile: These pickles can be enjoyed in various ways, such as accompanying a sandwich, topping a salad, or added to a cocktail for a unique twist.
5. Easy to Make: With a few simple ingredients and an easy-to-follow recipe, making homemade zucchini pickles is quick and effortless.
Zucchini Pickles
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.