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Pickled Zucchini Recipes

Pickled Zucchini Recipe

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 25
Ingredients Method Notes

Ingredients
  

  • 2 medium zucchini (about 1 lb)
  • 1 tsp kosher salt
  • 1/2 cup white vinegar
  • 1/2 cup cold water
  • 1 tbsp sugar
  • 1 tbsp kosher salt
  • 2 cloves garlic
  • 1 tsp black peppercorns
  • 3 to 4 sprigs fresh dill
  • 1/4 tsp red pepper flakes (optional)

Method
 

  1. Slice zucchini into 1/8-inch rounds, toss with 1 tsp salt in a colander, and let sit 15 minutes.
  2. Whisk together vinegar, water, sugar, 1 tbsp salt, garlic, peppercorns, and pepper flakes until dissolved.
  3. Rinse and dry zucchini, then pack into a clean quart jar with dill; pour brine over to cover.
  4. Refrigerate at least 30 minutes before serving cold.

Notes

Chill the pickles for at least 30 minutes before serving; the flavor deepens if you wait overnight. Keep them submerged in brine, and they will stay crisp for up to 2 weeks in the fridge.