Best Pickled Zucchini Ribbons Recipes

Pickled Zucchini Ribbons image

Provided by Martha Stewart

Yield Makes 2 quarts

Number Of Ingredients 9

2 pounds medium zucchini
2 medium onions
2 tablespoons coarse salt
1 quart cider vinegar
2 cups sugar
1 tablespoon dry mustard
1 tablespoon yellow mustard seed
1 1/2 teaspoons turmeric
1 teaspoon ground cumin

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 Zucchini Ribbons image

Yield makes 2 quarts

Number Of Ingredients 9

2 pounds medium zucchini
2 medium onions
2 tablespoons coarse salt
1 quart cider vinegar
2 cups sugar
1 tablespoon dry mustard
1 tablespoon yellow mustard seed
1 1/2 teaspoons turmeric
1 teaspoon ground cumin

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 image

Provided by Kittencalrecipezazz

Categories Vegetable

Time 3h20m

Yield 15-20 serving(s)

Number Of Ingredients 11

1 cup cider vinegar
1 cup water
1/4 cup sugar
2 teaspoons salt
1 teaspoon mustard seeds
1 teaspoon turmeric
1/2 teaspoon crushed red pepper flakes
8 fresh dill sprigs
3 garlic cloves (with peel left on)
3 medium zucchini (about 1-1/2 pounds, thinly sliced lengthwise)
1 cup onion, thinly sliced

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.

Nutrition Facts : Calories 29.6, Fat 0.2, Sodium 315.7, Carbohydrate 6.3, Fiber 0.7, Sugar 4.6, Protein 0.7

Pickled Zucchini Ribbons image

Provided by @MakeItYours

Number Of Ingredients 9

2 pounds medium zucchini
2 medium onions
2 tablespoons coarse salt
1 quart cider vinegar
2 cups sugar
1 tablespoon dry mustard
1 tablespoon yellow mustard seed
1 1/2 teaspoons turmeric
1 teaspoon ground cumin

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).