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Zucchini Pickles

Photo: Charles Maraia
Yield 4 cups
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. 



  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.