Zucchini Pickles

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

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Nutritional Information

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

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

  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.
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