These pickles are the bomb! I doubled the recipe w/out doubling the sugar (I used brown sugar). And didn't have enough rice vinegar so used both white vinegar and rice vinegar. Also added chunks of white onion. Every one who tried them loved them. Doubling them made 4 quart jars...the wide mouth ones worked really well. This is such a neat way to use the zucchini we've grown in our garden.
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
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Amount per serving
- Calcium: 12mg
- Calories: 25
- Calories from fat: 0%
- Carbohydrate: 6g
- Cholesterol: 0mg
- Fat: 0g
- Fiber: 1g
- Iron: 0mg
- Protein: 1mg
- Saturated fat: 0g
- Sodium: 873mg
- 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
- 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.
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