“Zucchini Pickles Recipe: Irresistible 30-Minute Crunchy Magic”
A simple and tangy zucchini pickle recipe that’s perfect for preserving summer zucchini.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 pints 1x
- Category: Preserves
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups thinly sliced zucchini
- 1 cup white vinegar
- 1 cup water
- 1/2 cup sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- 1/2 teaspoon turmeric
- 1 small onion, thinly sliced
Instructions
- Combine vinegar, water, sugar, salt, mustard seeds, celery seeds, and turmeric in a saucepan.
- Bring the mixture to a boil, stirring until sugar dissolves.
- Add zucchini and onion to the boiling liquid.
- Simmer for 5 minutes until zucchini softens slightly.
- Remove from heat and let cool for 10 minutes.
- Transfer to sterilized jars and refrigerate for at least 24 hours before serving.
Notes
- Store in the refrigerator for up to 2 weeks.
- For a spicier version, add a pinch of red pepper flakes.
- Use fresh, firm zucchini for best results.
Nutrition
- Serving Size: 1/4 cup
- Calories: 35
- Sugar: 7g
- Sodium: 290mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Find it online: https://cannedkitchen.com/zucchini-pickles-recipe-crunchy-tangy/