Zucchini Pickles

Zucchini Pickles Recipe
Photo: Charles Maraia
Zucchini makes for great breads, cakes, soups, and more–why not pickles, too? Rice vinegar and ginger add a little Asian flair to this easy pickling recipe.

 

 

Yield:

4 cups

Recipe from

Real Simple

Nutritional Information

Calcium 12 mg
Calories 25
Caloriesfromfat 0 %
Carbohydrate 6 g
Cholesterol 0 mg
Fat 0 g
Fiber 1 g
Iron 0 mg
Protein 1 mg
Satfat 0 g
Sodium 873 mg

Ingredients

1 1/2 cups rice vinegar
2 serrano chilies, halved and seeded (use 1 for milder flavor)
1 1-inch piece fresh ginger, peeled and cut into thirds
2 tablespoons sugar
1 tablespoon kosher salt
1/2 teaspoon red pepper flakes
3 medium zucchini, cut into 1/4-inch slices

Preparation

In a medium saucepan, combine the vinegar, 1/2 cup water, chilies, ginger, sugar, and salt. Bring to a boil and simmer until the sugar and salt dissolve, about 2 minutes. Remove from heat. Add the red pepper flakes and let sit for 15 minutes.

Place the zucchini in a large bowl. Pour in the vinegar brine and let sit at room temperature for 1 hour, stirring occasionally. Zucchini pickles can be kept in the refrigerator for 1 week.

Kay Chun,

Real Simple

August 2002
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