Pickled Zucchini
These pickled zucchini, preserved with Champagne vinegar, celery seeds, tumeric, onions, are easy to make, not too sweet, and can be used just like cucumber pickles.
Equipment
- Mandoline; Mason jars and lids
Ingredients
- 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 about 1/4 or 1/8 inch thick
Instructions
- In a large nonreactive (that means not aluminum) pot, bring the vinegar, sugar, salt, celery seeds, turmeric, mustard powder, and onions to a boil. Remove from the heat.
- Toss the zucchini in the pot, making certain every last slice is immersed in the liquid. (If any of the zucchini slices are sticking out of the liquid, use a small plate to weigh them down so they remain submerged.) Let the zucchini rest at room temperature for 1 hour.
- Place the pot with the zucchini and liquid over medium-high heat, uncovered, and bring to a boil. Boil the zucchini, still uncovered, for exactly 3 minutes—no more and no less. Remove from the heat. Immediately pour the zucchini and brine into a shallow nonreactive (again, not aluminum) 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. As the name implies, they're kept in the refrigerator, which means there's no need to properly can them.) The pickled zucchini will be ready to eat in 1 day and will keep in the refrigerator for up to 3 months.
Nutrition
Serving: 1portion | Calories: 25kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 711mg | Fiber: 1g | Sugar: 5g