Raise your hand it your love pickles! I am obsessed with these deliciously salty, crunchy little snacks. While my parents have not grown pickling cucumbers in the past, we always have an abundance of zucchini and squash. So when I came across this great recipe for zucchini pickles from Cooking Light last year, I was in heaven. I just love the sweet, spicy, pickled taste!
To my excitement, the family farm is finally starting to produce this season! I was able to get my hands on all these fresh zucchini, onions and garlic over the weekend and could not wait to get started making all my favorite recipes, including these delightful zucchini pickles.
- 4 cups 1/8-inch zucchini slices
- 1 cup slivered sweet onion
- 3 thinly sliced garlic cloves
- 1 cup white vinegar
- 1/2 cup sugar
- 3/4 teaspoon crushed red pepper
- 1 teaspoon mustard seeds (you can use mustard powder if instead if needed)
- 3/4 teaspoon kosher salt
1. Slice up your zucchini, onions and garlic. Measurements do not have to be exact for the ratio of zucchini to onion.
2. Place all your sliced zucchini, onions and garlic into a large glass jar with a lid. The recipe from Cooking Light says to put them in a bowl, but I found it easier to make them straight in the same jar I plan on using to store them.
3. Using a small saucepan over low-medium heat; add vinegar, sugar, red pepper flakes, mustard seed and salt. Bring to a light boil, stirring to dissolve the salt and sugar completely.
4. Pour this mixture over your zucchini. Cover and chill 24 hours. Keep in the refridgerator to eat for about 1 week.
How pretty are these zucchini pickles!! Enjoy these delightful little pickles as a snack alone, or add them to your sandwiches and salads for a pop of flavor.