Zucchini pickles Recipe

Zucchini pickles are a great way to use up zucchini that's been sitting in the fridge. This recipe is easy to make, and can be made in a few hours. Just be sure to sterilize your jars and lids before you start, and follow the recipe closely to ensure that your zucchini pickles are delicious.

Zucchini pickles are a summertime favourite in India. They are a classic way to add something crunchy and refreshing to any meal. Zucchini is a good source of vitamin C, folate, magnesium, and potassium. It is also high in fibre and phytochemicals.

Zucchini pickles

There are quite a number of ways to play around with the personality of these pickles. Sometimes I shave the zucchini paper-thin, resulting in a whispy tangle of pickled zucchini and onions. Other times I want my pickles to have a bit more bite, structure, and definition. In those instances, I slice the zucchini thicker, perhaps ⅛-inch, and let them drain as long as possible, sometimes overnight refrigerated. Also worth noting, when I make them for our personal condiment stash, I used a brown natural cane sugar. It gives the pickle liquid a brownish cast that, quite frankly, weirds people out if they don't know what is causing it. So, if I'm making the pickles to bring to a BBQ or something, I'll make them with regular organic cane sugar - one that is lighter in color.

Ingredients

• 3 medium zucchini (1 pound / 16 oz / 450 g), thinly sliced
• 1 medium white onion, thinly sliced
• 3 shallots, thinly sliced
• 1 ½ tablespoons fine grain sea salt
• ¼ cup (small handful) fresh dill sprigs
• 1 small fresh red chile pepper, very thinly sliced
• ½ tablespoon yellow mustard seeds
• ¾ cup / 180 ml cider vinegar
• ¾ cup / 180 ml white wine vinegar
• ⅓ cup / 1.75 oz / 50g natural cane sugar

Directions

• Toss the zucchini, onion, shallots, and salt together in a colander and place over a bowl to catch the liquids. Cover the bowl and refrigerate for at least a couple hours. Toss once or twice along the way. You're aiming to get as much liquid out of the zucchini as possible.When you're finished draining the zucchini, shake off any water. At this point you want the zucchini as dry as possible. Place in a 1 liter / 1 quart jar along with the dill, chile pepper, and mustard seeds. Alternately, you can cram them into a ¾ liter Weck jar like I do, but it's always a bit snug in the jar.

• Combine the ciders and sugar in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves, and continue to boil for a few minutes. Pour the liquid over the zucchini and seal the jar. Let cool, then refrigerate. The pickles are good for a week or so.



Makes one large jar.

Prep time: 120 min - Cook time: 5 min

These pickles are super easy to make. All you need is a spiralizer, some spices and time! The secret to good zucchini pickles is in the spices. You can also add ingredients like ginger, garlic and onion if you wish to give them a kick or taste. As for the quantity of ingredients, just keep adding until you get a sour taste that suits your taste buds. After all the pickling process is done, it’s time for storage as these will last up to 2 weeks in the refrigerator!

Do try making zucchini pickles at home today – they will be loved by everyone who tries them out!

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