What to do with all of the zucchini taking over your backyard farm this time of year?

Here’s an easy and delicious way to put them to good use: Just slice ‘em up and…

Make Sweet Zucchini Pickles! You can make zucchini pickles of any flavor (our Easy Peasy Spicy Pickles recipe works well), but I have been experimenting with a sweeter taste. I hope you like it! Get my Sweet Zucchini Pickles Recipe after the jump…

Sweet Zucchini Pickles Recipe

Wash your zucchini well, then slice ‘em up, about 1/4″ thick.

Thinly slice a small onion (I use a mandolin for paper thin slices).

Place zucchini and onion in a bowl and add 1 tablespoon of salt.

Mix well, then cover with ice cubes.

Let sit for 1-2 hours, until the zucchini is slighty softened and tastes a little salty. The ice bath helps keep a nice pickle-crunch to the zucchini.

In the meantime, we will make our brine. In a sauce pot, combine the following:

2 cups Apple Cider Vinegar (white vinegar will also work, it’s just a different flavor. I’ve tried both and I can’t decide which I prefer)
1 cup sugar
1/2 teaspoon celery seed
1/2 teaspoon dill seed
1 tablespoon mustard seed
1/4 teaspoon ground turmeric

Bring to a boil.

Let cool until slightly warm or room temperature (if it’s too hot, it will cook the zucchini and make it soft, instead of crunchy).

Drain your zucchini and onions, then pat dry.

Place the zucchini and onions in a sealable container.

Pour the brine on top.

Seal and place in the refrigerator.

They’ll start pickling immediately, but they’re best at least 24 hours later. These will last quite a while in the fridge, almost a month. That is, if you can stop yourself from eating them all right away. Enjoy!  What creative things are you doing with your zucchini this summer?

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