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Pickled & Fermented

Sweet and Spicy Zucchini Pickles

Vegetarian Vegan Gluten-Free Low-Calorie

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Pickled zucchini are very similar to pickled cucumbers, but they have a softer texture. This specific recipe uses a special sweet and spicy marinade that makes pickled zucchini even more delectable. What's more, it doesn't require any special pickling equipment and will be ready to eat after just a day of fermentation in the fridge.

Prep Time 20 minutes

Serves: 4

Difficulty Level: Low

Sweet and Spicy Zucchini Pickles

Ingredients for Sweet and Spicy Zucchini Pickles:

Water - 1/2 cup

Kosher salt - 2 tbsp, 1/2 tsp.

Zucchini - 1 medium (cut into 1/8-inch thin slices)

Yellow onion - 1 small (cut into 1/8-inch thin slices)

Ice cubes - 3

Granulated sugar - 1 cup

Apple cider vinegar - 2 cups

Turmeric - 3/4 tsp.

Ground mustard - 1 1/2 tsp.

Mustard seeds - 1 1/2 tsp.

Red pepper flakes - 1/2 tsp. (optional)

Method of preparing the Sweet and Spicy Zucchini Pickles:

Combine warm water with salt until the salt has completely dissolved.
Pack the sliced zucchini and onions into a large zip freezer bag. Add the salt solution, ice cubes, and more water (if needed) to cover the vegetables. Set aside for 1 hour.
In a saucepan, combine sugar, vinegar, turmeric, mustards, and red pepper flakes and heat over medium. Simmer the solution for 3 minutes, then remove from the heat.
Drain the zucchini and onions. Pat dry.
Pack the dried vegetables into a sterilized jar and cover with brine. Then seal and refrigerate for at least 24 hours before consuming.
Store in the fridge and use up the zucchini pickles within 1-2 months tops.

Source: Browneyedbaker.com

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