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Quick Zucchini Party Pickles

 
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These are great party pickles that are ready in a flash, no need to wait weeks. A great way to add zing to otherwise boring zucchini.

Yield

16

servings

Prep

15

min

Cook

5

min

Ready

1

days

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

2 zucchini
sliced
*
1 white onion
thinly sliced
2 tablespoons sea salt
flakes
8 dill weed, fresh
sprigs
*
½ cup apple cider vinegar
½ cup white wine vinegar
½ cup sugar
1 teaspoon red chilis, dried
flakes
*

Directions

This is a fantastic quick zucchini pickle recipe.

Get these a few ingredients first.
Next let's work on making the vinegar mixture.

Place the zucchini, onion, and salt in a colander, toss to coat and place over a bowl.

Slice into about 1/8-inch rounds.
Slice the zucchini with a mandoline or by hand.
Thinly slice the onions too.
All the zucchinis have been beautifully sliced, place into a large bowl.

Cover the zucchini and refrigerate overnight.

Place the zucchini, onion and salt in a colander, toss to coat and place over a bowl.
This is how much water the zucchinis have released overnight.

Drain and rinse the zucchini well. Place in a 1½-cup jar with the dill.

This is how the zucchinis and onions look like after overnight sitting in the frige.
Drain and rinse the relaxed zucchini and onion very well.
Finally time to put everything together, and the pickles will be ready within a few minutes.
This is how we do it.
Place more dill sprigs, then add more zucchini-onion mixture...
until you use up all the zucchini-onion and dill sprigs.

Place the vinegar, sugar, and chili in a saucepan over high heat and stir until the sugar is dissolved.

Pour the white vinegar into a saucepan.
Pour the cider vinegar.
Add the brown sugar or granulated sugar.
Add the red pepper flakes.

Bring to the boil and cook for 5 to 8 minutes or until just thickened and syrupy.

Here we have the vinegar mixture.
Bring to the boil and cook for 5 to 8 minutes or until just thickened and syrupy.

Pour over the zucchini and seal the jar with a tight-fitting lid.

Or you can put it into a measuring cup, then pour from the cup into the jar.
Time to pour the vinegar mixture into the jar.

Here the quick zucchini pickles are well done.

Store in a cool, dark place or refrigerator for up to one week.

It can last a long time in the fridge, we kept it in the fridge for at least 3 weeks last time.

Serve with strong cheese and crusty bread, or as part of a mezze platter. Makes 1½ cups.

Note:

Salting the zucchini overnight draws out the moisture and helps create a crunchy pickle.

 

* not incl. in nutrient facts

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Comments

RecipeDiva
Key Largo, United States
 over 8 years ago

I ate some of these and they are A W E S O M E!!!
Perfect in every way! Really. Very very tasty!

Nutrition Facts

Serving Size 44g (1.6 oz)
Amount per Serving
Calories 330% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 875mg 36%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 2%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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