Refrigerator Zucchini Pickles
User Reviews
5.0
144 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Additional Time
1 hr
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Total Time
20 mins
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Servings
2 pints
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Calories
251 kcal
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Course
Condiments
-
Cuisine
American
Refrigerator Zucchini Pickles
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These quick zucchini pickles are a little sweet, a tad spicy, and the perfect way to use up that zucchini harvest. A great alternative to traditional cucumber pickles!
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Ingredients
- ½ cup water room temperature
- 2 tablespoons + ½ teaspoon kosher salt
- 1 medium zucchini about 1 pound, sliced ⅛-inch thick
- 1 small yellow onion sliced ⅛-inch thick
- 3 Ice cubes
- 2 cups apple cider vinegar
- 1 cup granulated sugar
- 1½ teaspoons ground mustard
- 1½ teaspoons mustard seed
- ¾ teaspoon Turmeric
- ½ teaspoon crushed red pepper flakes optional
Instructions
- In a small bowl, stir together the water and kosher salt until the salt has dissolved.
- Place the zucchini and onion into a gallon zipper freezer bag. Add the water and salt solution, the ice cubes, and additional cold water to cover the zucchini and onions. Stir to combine. Seal the bag and allow to sit for 1 hour.
- Meanwhile, combine the vinegar, sugar, mustards, turmeric and red pepper flakes in a small saucepan over medium heat. Simmer for 3 minutes, stirring occasionally to be sure that the sugar dissolves, then remove from the heat and set aside.
- Drain the zucchini mixture in a colander and remove all excess moisture, either by putting it through a salad spinner or rolling it up in a clean kitchen towel lined with paper towels.
- Place the zucchini mixture in a large jar (or multiple smaller jars) and pour the pickling liquid over top, ensuring that all of the zucchini mixture is covered in liquid. Place the lid on the jar and refrigerate for at least 1 day before serving. The pickles can be stored in the refrigerator for up to 2 months.
Notes
- Nutritional values are based on the whole recipe.
- Zucchini: Use small to medium-sized zucchini for pickles that have more crunch and smaller seeds.
- Pickling Liquid: See above for suggestions on how you can change the flavors!
- Jars: You can store this entire recipe in a quart-size jar or you can divide it between two pint-size jars.
- Storage: These pickles will keep in your refrigerator for up to 1 month.
- Long-Term Storage: This pickle recipe is not meant for long-term storage, so you should not can it or store it at room temperature for any length of time.
Nutrition Information
Show Details
Calories
251kcal
(13%)
Carbohydrates
42g
(14%)
Protein
5g
(10%)
Fat
3g
(5%)
Sodium
3546mg
(148%)
Potassium
884mg
(25%)
Fiber
5g
(20%)
Sugar
31g
(62%)
Vitamin A
690IU
(14%)
Vitamin C
43.2mg
(48%)
Calcium
85mg
(9%)
Iron
2.8mg
(16%)
Nutrition Facts
Serving: 2pints
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Sodium | 3546mg | 148% |
| Potassium | 884mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 31g | 62% |
| Vitamin A | 690IU | 14% |
| Vitamin C | 43.2mg | 48% |
| Calcium | 85mg | 9% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
144 reviews
Excellent
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