PgrancerThe family recipe box

Sides · Condiments & Pickles

Zucchini Pickles (Refrigerator)

Source
Grandma's Notepad (handwritten, pp. 33-34)
Prep
1 hr
Cook
(keeps up to 2 mo refrigerated)

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

Notes

  • The salt measurement had a crossed-out unit before “Kosher salt” (possibly changed from Tbsp to tsp) — worth double-checking against the original.
  • This recipe spans two notepad pages (33-34) — merged here into one file.
The original: Zucchini Pickles (Refrigerator)
The original

See also: Zucchini Pickles (Refrigerator)

pickledzucchinirefrigerator