Refrigerator Zucchini Pickles
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 mins
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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
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Cuisine
American
Refrigerator Zucchini Pickles
Description
This pickle recipe starts by rinsing zucchini and onion slices in a saltwater brine with ice cubes to encourage crispiness. After sitting for an hour, excess moisture is removed by draining and drying the vegetables thoroughly. Meanwhile, a pickling liquid of apple cider vinegar, sugar, ground mustard, mustard seeds, turmeric, and optional red pepper flakes is simmered briefly to dissolve sugar and meld flavors.
The prepared vegetables are placed into jars and covered fully by the cooled pickling liquid, then sealed and refrigerated. After at least 24 hours, the pickles develop a bright, tangy, and mildly spiced flavor with a crunchy bite from the zucchini and onion slices.
This method is intended for refrigerator storage only, providing a quick pickling solution without canning. The pickles should be kept refrigerated and consumed within one month for optimal freshness and safety. Small to medium zucchini are preferred for a firmer texture and smaller seeds in the slices.
Ingredients
- ½ cup water room temperature
- 2 tablespoons kosher salt ½ teaspoon
- 1 zucchini about 1 pound, sliced ⅛-inch thick, medium
- 1 yellow onion sliced ⅛-inch thick, small
- 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 red pepper flakes optional, crushed
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
- Small to medium zucchini yield crisper pickles with smaller seeds and better texture for this recipe.
- The pickling liquid flavors can be adjusted by altering spice amounts or vinegar type to suit personal taste.
- Store the pickles in a quart-size jar or distribute between smaller jars as preferred.
- Refrigerate pickles and consume within one month; this recipe is not suitable for long-term or shelf storage.
- Do not attempt to can or store at room temperature as these pickles are meant only for refrigeration.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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