Want to make more than 1 pint? It’s easy to double or triple this recipe. Head to the recipe below and press the 2x or 3x buttons next to the word Ingredients. But one of the easiest ways to use it is pickled zucchini! This recipe a tangy, salty sweet condiment that’s great on sandwiches, spreads, or to dress up cheese boards. Of course, we like to snack on them right out of the jar.
Zucchini: Slice the zucchini as thin as possible for the best pickles. Yellow or white onion: You can use either here; the onion has a nice contrast to the zucchini. If you prefer, you can omit it and use all zucchini. White vinegar: In our opinion, white vinegar has the best straightforward flavor for a pickled red onion. Another option is apple cider vinegar, but we prefer Granulated sugar: Sugar is essential to any pickle recipe to make the tangy flavor. This pickled zucchini has a bit more sugar than our traditional pickle recipe, so it has a nice sweet undertone. Peppercorns: Peppercorns add seasoning to the pickle brine. You can omit if desired. Dried dill seed and dried mustard seed: Dill seed infuses that signature “pickle flavor.” Mustard seed adds more nuance in flavor. Kosher salt: Salt is the other essential ingredient for pickles, which seasons the vegetables and inhibits the growth of bacteria.
Dill seeds are small, brown flat seeds of the dill plant that are used in canning. The seeds infuse a very strong dill flavor into preserved foods, but they’re not often used in cooking. Dried dill weed is the dried green leaves and stems of the plant. This spice is often used in cooking (it’s what gives ranch dressing it’s signature flavor). It’s not ideal for canning because it has a very mild flavor that doesn’t penetrate the jar.
Slice the zucchini, onion and garlic: Thinly slice each vegetable. Bring the brine ingredients to a boil: Place the white vinegar, water, sugar, salt, peppercorns, dill seed, and mustard seed in a saucepan and bring to a boil. Pour in the jar and wait until it cools (about 1 hour). Refrigerate 24 hours. This helps to infuse the flavor into the zucchini pickles and soften their texture.
As a side or condiment at picnics or cookouts Serve on sandwiches or wraps Add to tuna salad or egg salad Add to green salads, like a Chopped Salad Add to bowl meals like power bowls or Mediterranean bowls Use them as a garnish for tacos Throw in a pasta salad like Antipasto Salad or Easy Tortellini Salad Add to a cheese plate or antipasto platter
Bake up Zucchini Bread, Chocolate Zucchini Bread, Snickerdoodle Zucchini Bread, or Lemon Zucchini Bread Blend up a Zucchini Smoothie Make a pan of Zucchini Brownies, or mix up Zucchini Muffins or Chocolate Zucchini Muffins Make a dinner of Zucchini Fritters, Stuffed Zucchini Boats, Zucchini Lasagna, or Zucchini Pasta
5 from 1 review
