A lot of chefs will get a brine down and then cook every vegetable in it. That’s why restaurant pickles are often too tart or too sweet. Not these pickled zucchini.–John Gorham and Liz Crain
LC Holy Pickled Zucchini! Note
Uh, in case you’ve yet to take a gander at the yield for this recipe, you best take a seat. See, this pickled zucchini recipe makes tons of pickles. Tons. Well, not literally tons. But close. We’re leaving the recipe as is, just in case you’ve got a bumper crop of the late-summer veggie. You can easily scale the recipe down, though, if you’ve not yet got so much zucchini on hand that you’ve resorted to leaving it on your neighbor’s porch in the dead of night. Holy pickled zucchini! As for how to use up those zucchini pickles, far be it from us to tell you what to do, though we heartily recommend this almost obscene Bacon Manchego Burger.
Special Equipment: Mandoline
Pickled Zucchini Recipe
- Quick Glance
- 45 M
- 1 H, 45 M
- Makes about 5 pounds
- 6 cups Champagne vinegar
- 1 1/2 cups granulated sugar
- 1/2 cup salt
- 3 teaspoons celery seeds
- 3 teaspoons turmeric powder
- 1 teaspoon dry mustard powder
- 2 yellow onions, julienned
- 5 pounds zucchini, unpeeled, thinly sliced with a mandoline
- Make the brine
- 1. In a large nonreactive pot (not aluminum!) bring the vinegar, sugar, salt, celery seeds, turmeric, mustard powder, and onions to a boil. Remove from the heat.
- 2. Add the zucchini to the brine, making certain all of it is immersed. (If any of the zucchini slices are sticking out of the brine, use a plate or smaller lid to weight them.) Let rest at room temperature for 1 hour.
- 3. Return the pot with the zucchini and brine to medium-high heat and bring to a boil, uncovered. Boil the zucchini, still uncovered, for exactly 3 minutes—no more and no less.
- 4. Pour the zucchini and brine into a shallow nonreactive pan to cool completely. Ladle the cooled zucchini and brine into your favorite glass jars and refrigerate. (There’s no need to properly can and seal the pickles, since these are what’s known as refrigerator pickles.) The pickled zucchini will be ready to eat in 1 day and will keep in the refrigerator for up to 3 months.
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Pickled Zucchini Recipe © 2013 John Gorham and Liz Crain. Photo © 2013 David Reamer. All rights reserved.