Best Quick Pickled Zucchini Recipes

Quick-Pickled Zucchini image

Provided by Nancy Fuller

Time 1h20m

Yield 2 quarts

Number Of Ingredients 8

2 cups distilled white vinegar
3 tablespoons kosher salt
2 tablespoons yellow mustard seeds
2 teaspoons red chile flakes
6 sprigs fresh dill
4 cloves garlic, thinly sliced
3 medium zucchini (about 2 pounds), sliced into 1/2-inch-thick rounds
1 small red onion, halved and sliced into thin half-moons

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 image

Provided by Michael Symon : Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

2 cups white wine vinegar
1/2 cup granulated sugar
1 tablespoon kosher salt
2 cloves garlic, smashed
Small bundle fresh dill, tied with butcher's twine
3 large zucchini, diced
8 ounces fresh mozzarella, torn into bite-size pieces
1 cup cherry tomatoes, halved
Zest and juice of 1 lemon
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper

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.)

Quick Pickled Zucchini or Yellow Squash or Onion or Bell Pepper image

Provided by Ambervim

Categories < 15 Mins

Time 10m

Yield 1 Batch

Number Of Ingredients 13

2 zucchini, sliced very thin (or other abundant veggie)
1 cup sugar (can reduce to as little as 1/4 cup)
salt
1/2 cup white vinegar (more or less, cover the cucumbers)
1/4 cup dill weed, chopped, fresh (or 1 tbs dry)
2 teaspoons garlic, chopped
1 teaspoon dry mustard
1 teaspoon turmeric
1 teaspoon celery seed
1 teaspoon cinnamon
1 -2 teaspoon serrano chili, chopped (jalapeno or other ok)
1 teaspoon ginger (triple if fresh chopped)
1 teaspoon red pepper flakes

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.

Nutrition Facts : Calories 919.7, Fat 3.2, SaturatedFat 0.6, Sodium 47.5, Carbohydrate 222.7, Fiber 7.2, Sugar 210.5, Protein 6.8

Quick Pickled Zucchini image

Categories Squash

Number Of Ingredients 10

1.5 pounds Zucchini
1/2 stalk fennel and 1/4 cup fronds
1 shallot, large
1 piece red chile or jalapeño pepper, 1-2 stemmed
3/4 cup white wine vinegar
3/4 cider vinegar
1 tablespoon sugar
1/2 teaspoon dried mint
1/2 teaspoon whole black pepper corns
1/2 teaspoon dried coriander seeds

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