Pickling vegetables is a great way of having veggies available all year round, and not just when they’re in season. These zucchini pickles are an easy and quick summery recipe to use up extra zucchini and enjoy all year long—especially useful if you grow zucchini in your garden and have an abundance of them! Zucchini pickles not only add a tangy flavor to foods but also adds texture.
To make it you only need zucchini, chili peppers, garlic, salt and pepper, water, and vinegar. No sugar is added, which means it’s a great recipe for those following a sugar-free diet. Serve them with your favorite burger or sandwich!
Unlike cucumber pickles, zucchini contains less water, so there is a higher water to vinegar ratio in this recipe.
You can use either white wine vinegar or distilled white vinegar for pickling. The tartness of the vinegar won’t affect the taste of the veggies and will also maintain the true color of the vegetables.
To make sure the zucchini pickles remain crisp, use large, firm zucchinis. The slices should also be completely submerged in the brine.
Serve zucchini pickles as a topping in burgers or sandwiches, chop them up for a potato salad, or add to a meat and cheese platter.
The best salt to use for pickles is canning salt. Unlike table salt, it does not contain iodine or anti-caking agents. It’s finer, so will dissolve faster too.
Korean style (oi muchum): use cucumbers and add a teaspoon of each rice vinegar, sesame oil, toasted sesame seeds, and 1 tablespoon red chile flakes to the brine.
Japanese style (sunomono): make a Japanese style pickle by using 1lb cucumbers, 1 teaspoon salt, 2/3 cup rice vinegar, ¼ cup white sugar, 1 teaspoon soy sauce, 1 teaspoon sesame oil, 2 tablespoon sesame seeds.
Sweet and Sour pickles: use 5 Persian cucumbers, 2 fresh dill sprigs, 1 clove garlic, 1 cup apple cider vinegar, ¼ cup sugar, 2 teaspoons salt, and 2 teaspoon mustard seeds.
Unopened jars of zucchini pickles will last for up to 6 months. Once opened, store it in the fridge for up to 2 weeks.
Use a mandoline to slice the zucchinis lengthwise.
Layer the zucchini into a colander, seasoning each layer with a generous pinch of salt.
Add weight on top and set aside for 4 hours to drain excess liquid.
Slice the green chili pepper thinly.
Boil vinegar with water, salt, peppercorns, and garlic cloves for 5 minutes. Strain the brine and leave all ingredients that were strained.
Sterilize 4 cans (around 250 ml each) and 4 lids in boiling water. Boil zucchini slices in brine for 3 minutes. Dry out using towels. Fill each can with sliced zucchinis, boiled garlic, peppercorns, and chili slices.
Pour olive oil to fill up any leftover space in each can. Screw the lid on tightly and let sit in the fridge before serving.
For best results, use fresh vegetables for brining. It’s a great way to use an over abundance of veggies from your garden.
You can basically pickle any fruit or vegetable you want. Try any of the following: asparagus, bell peppers, cucumber, cauliflower, turnips, mushrooms, green beans, and even strawberries!