- 1 pound zucchini
- ¼ cup oregano, or other herbs
- 2 tablespoons mustard seeds
- 2 whole garlic cloves, sliced thin
- ¼ teaspoon red pepper flakes
- 2 cups water
- 1 cup vinegar
- 1 tablespoon salt
- 1 tablespoon sugar
Cut zucchini into thin strips: Using a knife or mandolin, cut zucchini into long strips after washing.
Prepare the pickling jar: Add cut zucchini to a large jar and add dill or other desired herbs, mustard seeds, garlic, and red pepper flakes.
Prepare and add the brine: In a medium saucepan bring the water, vinegar, salt, and sugar to a boil. Once boiling, pour into the jar until the liquid completely submerges the zucchini. Close the lid on the jar tightly.
Pickling instructions: Let the jar cool on the counter until it reaches room temperature. Once cooled, put the jar into the refrigerator and let the zucchini slices pickle for at least 2 hours before serving, but for best results serve after at least 24 hours. Quick pickled zucchini are good up to one month in the refrigerator.
- Vinegar recommendations: White vinegar, white wine vinegar, and apple cider vinegar are the best vinegar choices for this pickled vegetable recipe.
- Recommended jar: Pick a jar tall enough to store the pickled zucchini slices. There should be about 1/2 - 1 inch (1-2 cm) of space between the peels and the lid so that they can completely submerge in the brine liquid.
- Other recommended tools: small saucepan, cutting board, knife set or mandolin
- Prep ahead + storage: Refrigerator pickled zucchini should be made at least 2 hours before serving, but for best results make at least 24-48 hours ahead. Keep the jar refrigerated and it can be enjoyed for up to one month. Do not freeze.
Serving: 1g, Calories: 40kcal, Carbohydrates: 5g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 882mg, Potassium: 190mg, Fiber: 2g, Sugar: 3g, Vitamin A: 158IU, Vitamin C: 10mg, Calcium: 45mg, Iron: 1mg