PgrancerThe family recipe box

Sides · Condiments & Pickles

Zucchini Pickles (Refrigerator)

Source
Handwritten notebook

Ingredients

  • 1 small yellow onion
  • 1 zucchini (about 1 lb, medium)
  • 1 1/2 tsp ground mustard
  • 1 cup granulated sugar
  • 2 1/4 tsp Kosher salt
  • 1/2 tsp red pepper flakes
  • 3/4 tsp turmeric
  • 2 cups apple cider vinegar
  • 3 ice cubes
  • 1/2 cup water
  • 1 1/2 tsp mustard seed
  • Optional: add some heat

Steps

  1. In a small bowl, stir water and Kosher salt until salt is dissolved.
  2. Place zucchini and onion in a gallon zipper freezer bag. Add the water + salt solution, ice cubes, and additional cold water to cover zucchini and onions. Stir to combine. Seal and allow to set 1 hour.
  3. Meanwhile, combine vinegar, sugar, mustard seed, turmeric, and red pepper flakes in a small saucepan. Cook over medium heat; simmer 3 min, stirring occasionally to be sure sugar dissolves. Remove and set aside.
  4. Drain zucchini mixture in a colander and remove all excess moisture. Can use a salad spinner or roll it up in a clean kitchen towel lined with paper towel.
  5. Place zucchini in a large jar (or multiple small jars) and pour the pickling liquid over top, ensuring that all of the zucchini mixture is covered in liquid.
  6. Place lid on and refrigerate for at least one day before serving. Can be stored in refrigerator for up to 2 months.

See also: Zucchini Pickles (Refrigerator)

pickleszucchinirefrigerator picklepreserving