Welcome to FoodieFront, where you can get the best recipes and cooking advice. We’re delving into the world of homemade Pickled Zucchini today. In addition to being a delicious complement to your meals, these tart and crispy treats are a great method to store zucchini during the season. Follow along as we walk you through a simple recipe for zucchini pickles that is sure to become a family favorite.
INGREDIENTS
- 4 cups zucchini, thinly sliced (about 2-3 medium zucchinis)
- 1 medium red onion, thinly sliced
- 3 cloves garlic, minced
- 2 cups white vinegar
- 1 cup water
- 1/4 cup granulated sugar
- 2 tablespoons pickling salt (or kosher salt)
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 2 bay leaves
INSTRUCTIONS
Prepare the Zucchinis:
-
Slice the zucchinis into thin rounds after giving them a thorough wash. A mandoline slicer is an excellent tool for getting even slices if you have one.
Create the Brine:
-
To make the brine, combine the white vinegar, water, sugar, and pickling salt in a pot. Bring the mixture to a moderate simmer in the saucepan over medium heat. Until the sugar and salt have completely dissolved, stir occasionally. Turn off the heat and allow the brine to gently cool.
Layer the Flavors:
-
Slices of zucchini, red onion, minced garlic, mustard seeds, coriander seeds, black peppercorns, red pepper flakes, and bay leaves should be layered in sterilized glass jars. If your jar is big enough, you can make several layers.
Pour in the Brine:
-
Carefully pour the chilled brine over the items that have been stacked in the jars. Make sure the zucchini and other ingredients are completely submerged in the brine.
Seal and Store:
-
Put the lids on the jars and make sure they are well sealed before storing. Before putting the jars in the refrigerator, let them cool to room temperature.
Pickling Process:
-
After the zucchini has been pickled, allow it to rest in the fridge for at least 24 hours before eating. However, let them pickle for one to two weeks for the finest flavor. With time, the tastes will combine to form a delectable harmony of acidic, spicy, and savory.
Serve and Enjoy:
-
Take the pickles out of the refrigerator once they have acquired the flavor you like and serve them as a tasty side dish to sandwiches, burgers, salads, or charcuterie boards. Your visitors will be impressed by their crunchy texture and vivid flavor, which will improve your cuisine.
Zucchini Pickles
Use this recipe for homemade zucchini pickles to spruce up your meals. They make the ideal accompaniment to sandwiches, salads, and other dishes since they are tangy, crispy, and brimming with Mediterranean tastes. Discover the art of pickling today!
Equipment
- A large mixing bowl
- Sterilized Glass Jars with Lids
- Saucepan
- Wooden spoon:
- Measuring cups and spoons
Ingredients
- 4 cups zucchini, thinly sliced (about 2-3 medium zucchinis)
- 1 medium red onion, thinly sliced
- 3 cloves garlic, minced
- 2 cups white vinegar
- 1 cup water
- 1/4 cup granulated sugar
- 2 tablespoons pickling salt (or kosher salt)
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 2 bay leaves
Instructions
Prepare the Zucchinis:
- Slice the zucchinis into thin rounds after giving them a thorough wash. A mandoline slicer is an excellent tool for getting even slices if you have one.
Create the Brine:
- To make the brine, combine the white vinegar, water, sugar, and pickling salt in a pot. Bring the mixture to a moderate simmer in the saucepan over medium heat. Until the sugar and salt have completely dissolved, stir occasionally. Turn off the heat and allow the brine to gently cool.
Layer the Flavors:
- Slices of zucchini, red onion, minced garlic, mustard seeds, coriander seeds, black peppercorns, red pepper flakes, and bay leaves should be layered in sterilized glass jars. If your jar is big enough, you can make several layers.
Pour in the Brine:
- Carefully pour the chilled brine over the items that have been stacked in the jars. Make sure the zucchini and other ingredients are completely submerged in the brine.
Seal and Store:
- Put the lids on the jars and make sure they are well sealed before storing. Before putting the jars in the refrigerator, let them cool to room temperature.
Pickling Process:
- After the zucchini has been pickled, allow it to rest in the fridge for at least 24 hours before eating. However, let them pickle for one to two weeks for the finest flavor. With time, the tastes will combine to form a delectable harmony of acidic, spicy, and savory.
Serve and Enjoy:
- Take the pickles out of the refrigerator once they have acquired the flavor you like and serve them as a tasty side dish to sandwiches, burgers, salads, or charcuterie boards. Your visitors will be impressed by their crunchy texture and vivid flavor, which will improve your cuisine.
Video
Nutrition Fact –
Nutritional Information (Per Serving, approximately 1/4 cup):
- Calories: 10-15 kcal
- Total Fat: 0g
- Saturated Fat: 0g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 200-300mg (due to pickling salt and brine)
- Total Carbohydrates: 2-3g
- Dietary Fiber: 0-1g
- Total Sugars: 1-2g
- Protein: 0-1g
Frequently Asked Questions:
1. Can I use different types of vinegar for the pickling brine?
Yes, you can experiment with other vinegars, such as white wine vinegar or apple cider vinegar, to give your pickles a distinctive flavor.
2. How long do these zucchini pickles last in the refrigerator?
Pickled zucchini can be kept in the refrigerator for several months if stored properly. However, it is advised to eat them within 2-3 months for the greatest quality and flavor.
3. Can I adjust the level of spiciness in the pickles?
Absolutely! To regulate the level of heat, feel free to change the proportion of red pepper flakes. If you want non-spicy pickles, you may even omit them.
4. Are there any alternatives to white sugar for the brine?
Yes, you can substitute honey, maple syrup, or agave nectar for conventional sweeteners. Remember that these substitutions might have a modest effect on the pickles’ flavor character.
5. Can I reuse the pickling brine for another batch?
Reusing pickling brine is generally not advised because the acidity and freshness may not be as high. For each new batch of pickles, it is preferable to produce a fresh batch of brine.
6. Can I make these zucchini pickles without onions?
Of course, if you’d like, omit the onions. However, the red onions give the pickles taste and color, so omitting them could affect the outcome.
7. What can I serve these zucchini pickles with?
These adaptable zucchini pickles go well with a variety of foods, including salads, grilled meats, sandwiches, and burgers. They give many meals a delicious crunch and tart flavor.
8. Can I use this pickling recipe for other vegetables?
Yes, you may use additional vegetables like bell peppers, cucumbers, and carrots in this simple pickled recipe. Feel free to use your imagination when doing pickle experiments!
