Pickled Zucchini
Crunchy, tangy, and just a little sweet, pickled zucchini is a delightful way to use up your summer squash bounty. It’s bright, versatile, and makes everything it touches a little more exciting.
Pickled Zucchini
Prep time: 30 min
Cook time: 5 min
Serving: 20
Ingredients:
2 lbs zucchini, thinly sliced
½ lb onions, quartered and thinly sliced
¼ cup salt
2 cups white sugar
2 cups apple cider vinegar
1 tsp celery seed
1 tsp ground turmeric
1 tsp yellow mustard
2 tsp mustard seeds
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Instructions:
Add onions and zucchini into the bowl and cover with water. Then, add salt and stir well. Soak it for 2 hours. Then, drain it.
Transfer it to the bowl.
Add mustard seeds, mustard, turmeric, celery seed, vinegar, and sugar into the saucepan and boil it. Add this mixture over zucchini and onion and allow it to stand for 2 hours.
Add pickling liquid, spices, onion, and zucchini back to the pot and boil it for 3 minutes.
Meanwhile, add water to the pot and boil it for 5 minutes. Add jars and simmer them.
Pack the jars with a pickling mixture.
Remove any air bubbles, leave a ¼-inch space, and place the lid on the jars.
Add water into the pot and boil it. Add jars to it and boil it.
Process for 10 minutes.
Remove the jars from the canner.
Store it in a cool and dark area overnight.
Nutrition:
Calories 8, Protein 0g, Carbohydrate 0g, Fat 0g, Sugar 0g
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Cooking Tips:
Slice the zucchini into thin rounds or ribbons for even pickling and a pretty look.
Salt and drain the zucchini before pickling to maintain crunch and prevent sogginess.
Add mustard seeds, garlic, or chili flakes to customize the flavor to your liking.
Serving Suggestions:
Pile onto sandwiches or burgers for a fresh, tangy crunch.
Serve with cheese and crackers as part of a quick pickle board.
Chop and stir into pasta salads or grain bowls for a zingy finish.
I hope this recipe brings a little joy to your kitchen! Let me know how it turns out in the comments—I'd love to hear from you! 🥒🌿💛
