Best Pickled Zucchini Recipes

QUICK-PICKLED ZUCCHINI

Steps:

• In a medium saucepan over medium-high heat, bring the vinegar, salt, mustard seeds, chile flakes and 3 cups water to a simmer. Cook until the salt has dissolved, about 5 minutes.
• Divide the dill, garlic, zucchini and onions evenly between 2 quart-size mason jars.
• Pour the hot liquid into the mason jars to cover the ingredients and let cool to room temperature, about 1 hour. Serve immediately or cover with lids and store in the refrigerator for up to a week.

QUICK-PICKLED ZUCCHINI SALAD

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Place a saucepot over direct heat. Add the vinegar, 1 cup water, sugar, salt, garlic and dill and bring to a boil while whisking to dissolve the sugar.
• Add the zucchini to a large bowl and pour the pickling liquid over. Let stand until the zucchini are pickled but still firm, 5 to 10 minutes. Remove the zucchini from the pickling liquid and drain slightly in a colander set over a large bowl. Discard the garlic and dill.
• To assemble the salad: Place the pickled zucchini onto a platter. Distribute the mozzarella and tomatoes evenly over top. Zest the lemon over top and squeeze the lemon juice all over. Drizzle with olive oil. Season with salt and pepper and serve at room temperature.
• (Alternatively, you can boil the pickling liquid over medium-high heat on a stovetop.)

PICKLED ZUCCHINI RIBBONS

Steps:

• Using a mandoline or sharp knife, cut zucchini lengthwise into 1/8-inch-thick slices. Halve onions lengthwise, and cut into 1/8-inch-thick slices. Transfer vegetables to a colander set in a bowl. Toss well with salt. Refrigerate 1 hour.
• Meanwhile, bring vinegar, sugar, and spices to a boil in a medium saucepan, stirring. Reduce heat; simmer 5 minutes. Let cool completely, about 30 minutes.
• Rinse zucchini and onions well, and drain. Pat dry between paper towels.
• Transfer zucchini and onions to a large bowl; pour in brine. Transfer to airtight containers; refrigerate at least 1 week (pickles will keep 3 weeks more).

PICKLED BABY CARROTS AND ZUCCHINI

Steps:

• In a sterilized 1-quart Mason-type jar (procedure follows) decoratively arrange carrots and zucchini standing up.
• In a saucepan bring remaining ingredients to a boil and simmer, stirring occasionally, 3 minutes, or until sugar is dissolved. Pour hot pickling mixture over vegetables and arrange tarragon sprigs on top. Cool pickled vegetables completely. Wipe rim of jar with a dampened cloth and seal jar with lid. Chill pickled vegetables at least overnight to develop flavor. Pickled vegetables keep, covered and chilled, 1 month.
• To Sterilize Jars And Glasses For Pickling:
• Wash jars in hot suds and rinse in scalding water. Put jars and lids in a kettle and cover with hot water. Bring water to a boil, covered, and boil jars 15 minutes from time that steam emerges from kettle. Turn off heat and let jars stand in hot water. Just before they are filled invert jars onto a kitchen towel to dry. (Jars should be filled while still hot.)

PICKLED YELLOW SUMMER SQUASH AND ZUCCHINI

Steps:

• 1. Slice the zucchini and squash and onion as thin as possible 2. Brine the above mixture: Place in a covered large pot and cover with lots of salt and water. The water should taste very salty. Let sit for 1 hr or more (at this point they taste awesome and you could just serve this) 3. Combine the rest of the ingredients and simmer on the stove for 5 minutres. Cool, until warm (hot liquid will cook the veggies and ruin the crunch we are going for). 4. After bine as sat for around an hour, dump it - at this point the vegetables should taste excellent. 5. Pour vinegar mixture into the pot with vegetables. Cover and let this sit for at least a day. Because we are not jaring and heating, you should not keep these around forever (like they would even last).

QUICK PICKLED ZUCCHINI OR YELLOW SQUASH OR ONION OR BELL PEPPER

Steps:

• Mix sugar, salt, vinegar and chosen spice.
• Add zucchini (or other veggies). Be sure veggies are covered, if not adjust.
• Let the flavors develop for at least 3 hours in the fridge.
• This keeps very well in the fridge.
• If you are doing a big batch, consider freezing after the 3 hours.
• If you do a bunch of small zip locks or container you will be able to take just enough out at one time.
• If in zip locks, you can lay them out to freeze and then put a bunch in a larger zip lock for easy handling in the freezer.
• Remember to mark them, especially if you do a bunch of different spice mixes.
• If you make cucumbers, test freeze them. I am not sure they would freeze well.

PICKLED ZUCCHINI RIBBONS

Steps:

• Using a mandoline or sharp knife, cut the zucchini lengthwise into 1/3-inch-thick slices. Halve the onions lengthwise, and cut into 1/3-inch-thick slices. Transfer the vegetables to a colander set in a bowl. Toss well with the salt. Refrigerate 1 hour.
• Meanwhile, bring the vinegar, sugar, and spices to a boil in a medium saucepan, stirring. Reduce heat; simmer 5 minutes. Let cool completely, about 30 minutes.
• Rinse the zucchini and onions well, and drain. Pat dry between paper towels.
• Transfer the zucchini and onions to a large bowl; pour in the brine. Transfer to airtight containers; refrigerate at least 1 week (and up to 3 weeks).

REFRIGERATOR PICKLED ZUCCHINI RIBBONS

Steps:

• Combine first nine ingredients in a medium saucepan; bring to a boil.
• Reduce heat and simmer uncovered 15 minutes.
• Combine zucchini and onion in a large bowl and pour hot vinegar mixture over vegetables.
• Cover and let stand at room temperature for 3 hours.
• Refrigerate for a minimum of 8 hours before using.
• Store covered in refrigerator for up to 4 weeks.

PIKLE Z CUKINII (PICKLED ZUCCHINI)

Steps:

• Peel and cut the zucchini into thirds. Remove seeds and cut into strips.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Divide onion, carrot, garlic, and dill among hot, sterilized jars. Pack zucchini slices vertically into jars. Divide peppercorns, allspice berries, mustard seed, and bay leaves among jars.
• Bring water, vinegar, salt, and sugar to a boil in a saucepan, stirring until sugar and salt is dissolved, 1 to 2 minutes. Remove from heat and ladle evenly into jars, filling to within 1/4 inch of the top.
• Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 7 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

GRANDMA'S PICKLED FRESH ZUCCHINI

Steps:

• Preheat oven to 475 degrees F.
• Scrub and trim the zucchini tops; cut crosswise into 1/4" - thick slices.
• In a mixing bowl, toss the zucchini with the olive oil; season with the onion powder, salt and pepper.
• Lay the zucchini slices on 2 large rimmed baking sheets without overlapping. Roast until zucchini are tender and undersides are a golden brown (about 10 - 12 minutes). Drain on a plate lined with paper towels; let cool.
• Transfer cooled zucchini to a mixing bowl; add the lemon juice, basil, parsley, garlic, lemon zest, and red pepper flakes (optional). Give a gentle toss, and set aside.
• In a small saucepan, bring the vinegar to a boil. Boil until reduced to 1/2 cup (about 2-3 minutes). Let cool a-bit.
• Pour the reduced-vinegar over the zucchini; gently fold until well coated.
• Lay several slices of the zucchini in the bottom of a Mason jar. Fill the center with more slices so that the layer is even. Continue layering until the jar is full. (The garlic slivers can be placed randomly in the layers of zucchini, or completely omitted.).
• Press down on the zucchini to compress it. Pour the remaining reduced- vinegar over the slices so it covers the top layer.
• Chill for a minimum of 4 hours (longer is better). Store in the refrigerator for up to two weeks.
• Serve chilled or at room temperature.
• COOK'S TIP: Try preparing eggplant and carrots in this same manner, DELICIOUS!
• COOK'S NOTE: Actual Preparation Time is 10 minutes plus chilling.

PICKLED-ZUCCHINI GAZPACHO

Steps:

• Place the pickles, raw zucchini, water, buttermilk, salt and 1 tablespoon of the pickling liquid in a blender and process until smooth. Scrape into a bowl and refrigerate until cold. Stir in the bell peppers, onion and almonds. Divide among 4 bowls and garnish with the lobster meat, if using. Serve immediately. (The remaining pickling liquid can be reheated and used to make more pickles, if desired.)

PICKLED ZUCCHINI RIBBONS

Steps:

• Step 1
• Using a mandoline or sharp knife, cut zucchini lengthwise into 1/8-inch-thick slices. Halve onions lengthwise, and cut into 1/8-inch-thick slices. Transfer vegetables to a colander set in a bowl. Toss well with salt. Refrigerate 1 hour.
• Step 2
• Meanwhile, bring vinegar, sugar, and spices to a boil in a medium saucepan, stirring. Reduce heat; simmer 5 minutes. Let cool completely, about 30 minutes.
• Step 3
• Rinse zucchini and onions well, and drain. Pat dry between paper towels.
• Step 4
• Transfer zucchini and onions to a large bowl; pour in brine. Transfer to airtight containers; refrigerate at least 1 week (pickles will keep 3 weeks more).

PICKLED ZUCCHINI SLICES

Steps:

• In a large bowl, combine zucchini, onions and pepper; sprinkle with canning salt and cover with cold water. Let stand 2 hours; rinse and drain., In a large saucepan, bring remaining ingredients to a boil. Pour over zucchini mixture; cover and let stand 2 hours., Transfer to a stockpot. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Carefully ladle hot mixture into five hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

PICKLED ZUCCHINI AND ONIONS

Steps:

• In a large saucepan, combine vinegar, sugar, bay leaves, salt, and oregano. Cook over high heat until sugar is dissolved, about 3 minutes.
• Pour mixture over zucchini and onions. Let cool completely; refrigerate in an airtight container at least 3 hours.

ZUCCHINI PICKLED NOODLES

Steps:

• Heat the oil in a large saucepan over medium heat. When the oil is hot, add the garlic, onion and jalapeno, if using, and cook until the onion is slightly cooked, but still crispy, about 5 minutes. Add the water and vinegar and bring to a simmer (see Cook's Note). Remove from the heat and add the oregano, peppercorns, bay leaves and zucchini noodles. Season with salt. Place in a jar without a lid and let cool slightly. When done cooling, place on the lid and refrigerate.

QUICK PICKLED ZUCCHINI

Steps:

• Slice zucchini lengthwise into ribbons, 1/8 inch thick. Slice fennel and shallot as well.. Thinly slice pepper crosswise. Toss all slices with 2 tablespoons of salt in a colander set over bowl. Let stand 1 hour.
• Dry slices and transfer to a heat proof bowl
• Fro the brine: bring vinegars, sugar, mint, peppercorns, and coriander to a boil for about 2 minutes. Pour over slices and stir in fronds. Let cool to room temperature

PICKLED ZUCCHINI

Steps:

• Thinly slice the zucchini and lemon cucumbers. Cut the red onions into thin crescents.
• In a non-reactive bowl combine the zucchini, lemon cucumbers, red onion and salt. Set aside for 30 minutes. After the thirty minutes are complete, rinse and drain the vegetables well in a colander.
• Meanwhile, stem and seed the bell peppers. Remove the membrane. Thinly slice them into long slivers.
• In a 5-quart non-reactive pot bring the apple cider vinegar, sugar and pickling spices to a rolling boil. Boil until sugar has dissolved.
• Remove from heat and add the bell peppers and zucchini mixture. Mix well.
• Spoon into glass jars that have a tight fitting lid. Set aside to cool slightly then cover and refrigerate.
• Chill at least 24 hours or up to 6 weeks.

PICKLED ZUCCHINI

Steps:

• place zucchini, onion and celery in a large bowl, pour salt over veggetables then fill with cold water to cover, refrigerate for 2 hours then drain and rinse
• prepare jars, lids and water bath
• place vinegar, sugar and water in a large non reactive pot, bring to a boil turn off heat, add vegetables and let stand a few minutes
• while that is setting place in each jar a sprig of dill, a clove of garlic, 6 peppercorns, 1/2 t mustard seeds, 1/4 tsp celery seeds then with a slotted spoon fill jars with vegetables packing as you go, ladle in the liquid leaving 1/2 inch head space, wipe rims and put the lids on, process in water bath for 15 minutes. Cool 24 hours (check lids to be sure they sealed and reprocess or refrigerate any that have not sealed.

PICKLED ZUCCHINI

Steps:

• Bring enough water to cover the zucchini and onion. Once the water starts to boil and the salt and sugar. Once they have dissolved add the zucchini and onions and boil for "30 seconds", while the vegetables are boiling keep pushing them down into the water.
• Put the vegetables in a strainer in the sink then pour the hot water over them while they are in the strainer and then run cold water over them, drain.
• Put the zucchini and onions in a jar; add the habanero pepper pour the lime juice on top going ¼ inch from the top, wipe the rim and put the lid and ring on.
• Let this sit on the counter for several hours turning it upside down every couple of hours. Now put this in the back of the refrigerator for at least 5 days, the longer they sit the better they are, then enjoy. These should last for several weeks in the refrigerator.