Zucchini Pickles

Zucchini Pickles
Charles Maraia
Adjust the amount of serrano chilies in the pickling liquid to turn the heat up or down.

Get the recipe.
Serves 8-12
preparation
15
minutes
cooking
90
minutes

Ingredients

1 1/2
cups
rice vinegar
2
serrano chilies, halved and seeded (use 1 for milder flavor)
1
1-inch piece fresh ginger, peeled and cut into thirds
2
tablespoons
sugar
1
tablespoon
kosher salt
1/2
teaspoon
red pepper flakes
3
medium zucchini, cut into 1/4-inch slices

Directions

  1. In a medium saucepan, combine the vinegar, 1/2 cup water, chilies, ginger, sugar, and salt. Bring to a boil and simmer until the sugar and salt dissolve, about 2 minutes. Remove from heat. Add the red pepper flakes and let sit for 15 minutes.
  2. Place the zucchini in a large bowl. Pour in the vinegar brine and let sit at room temperature for 1 hour, stirring occasionally. Zucchini pickles can be kept in the refrigerator for 1 week.
Kay Chun
July 2002

Nutritional Information

  • Per Serving
  • Calories From Fat 0 %
  • Calcium 12 mg
  • Carbohydrate 6 g
  • Cholesterol 0 mg
  • Fat 0 g
  • Fiber 1 g
  • Iron 0 mg
  • Protein 1 mg
  • Sat Fat 0 g
  • Sodium 873 mg
What does this mean? See Nutrition 101.