Quick Pickled Zucchini
Pickled Zucchini is the perfect accompaniment to your favorite summertime dishes!
Servings 16 servings
- 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
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.
There is 1 Blue Plan SmartPoint in one serving of this.
- 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.
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