Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Kay Chun
Recipe by Real Simple August 2002

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Credit: Charles Maraia

Recipe Summary test

Yield:
4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

calcium 12mg; 25 calories; carbohydrates 6g; fiber 1g; protein 1mg; sodium 873mg.
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