Quick Pickled Zucchini
Pickled Zucchini is the perfect accompaniment to your favorite summertime dishes!
Servings 16 servings
Calories 41kcal
Equipment
Ingredients
- 2 pounds (900 grams) zucchini sliced
- 3 tablespoons salt
- 2 cups (500 milliliter) apple cider vinegar
- 3 shallots finely sliced
- 2 tablespoons mild chili chopped (I used serrano)
- 6 tablespoons caster sugar (superfine sugar or golden caster sugar)
- 3/4 teaspoon mustard powder or turmeric powder
- 1 tablespoon mustard seed
- handful of fresh dill
- 1 liter mason jar or two 500 mililiter jars
Instructions
- Thinly slice zucchini using a sharp knife or mandoline.
- Place in a colander along with the sliced shallots and chili.
- Put the colander on top of a bowl, sprinkle salt all over, and let it stand for 2-3 hours so the water drains out.
- Pat the zucchini mixture dry and layer with mustard seeds and dill in a large mason jar.
- Make the pickling brine by adding vinegar, sugar, and mustard powder to a saucepan and simmer until the sugar dissolves. Switch off the heat and let cool.
- Pour brine into the jar, place the lid on, and store in the fridge. Zucchini pickles will be ready in 24 hours.
Notes
- It's important to drain as much liquid from the zucchini as possible and to pat it dry so that the picking solution is not diluted.
- Quick pickled zucchini is ready in 24 hours, so you'll need to make this at least a full day before you plan to use it.
- Make sure to use a mandoline or sharp knife to make slicing easier.
- Store in glass mason jars because plastics can absorb the flavorings and metal containers can react with the vinegar from the pickling process.
Nutrition
Calories: 41kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1315mg | Potassium: 196mg | Fiber: 1g | Sugar: 7g | Vitamin A: 131IU | Vitamin C: 11mg | Calcium: 16mg | Iron: 1mg