Zucchini Pickles

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Looking for a unique pickle recipe? Amber of Rowan & Oak shares how to make zucchini pickles, great with fried eggs or mixed in a salmon salad. She describes them as a slightly sweet, slightly spicy, slightly sour pickle with a gorgeous color and crunchy, soft texture. "I generally dislike sweet pickles and relishes but these I polish off in no time. They keep up to 3 months in the fridge, no canning required. But I suspect you’ll finish them long before that," she adds.
1 lb zucchini, thinly sliced
1 medium onion (we used a few small, fresh onions from the garden), thinly sliced
2 Tbs sea salt
2 cups apple cider vinegar or white wine vinegar
3/4 cup honey
1.5 tsp dry, yellow mustard
1.5 tsp lightly crushed, yellow mustard seeds or 1 tsp black mustard seeds
scant 1 tsp turmeric

Source: mom’s zucchini and onion quick pickle recipe

Step 1

Combine zucchini and onion in a bowl. Add the salt and stir. Add 3-4 ice cubes and enough water to cover. Stir until salt dissolves. Let stand at room temperature until soft. Drain the vegetables. Dry them by squeezing lightly in a dish towel and place into two sterilized quart jars.

Step 2

Combine spices, vinegar and sugar in a sauce pan over medium heat. Bring to a boil and simmer three minutes. Remove from heat and let cool until warm to the touch.

Step 3

Pour the brine over the vegetables. Cap the jars tightly. I like to put a layer of parchment paper between the jar and the lid to help prevent the lid from corroding. Refrigerate 1-2 days before eating. Keeps up to three months, refrigerated.

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