Zucchini Pickles

0208zucchini-bowl
Photo by Charles Maraia
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4.0 stars based on 35 reviews
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  • Serves 8-12
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 25 calories
    • Calories 0 calories from fat
    • Fat 0 g
    • Sat Fat 0 g
    • Cholesterol 0 mg
    • Sodium 873 mg
    • Protein 1 mg
    • Carbohydrate 6 g
    • Fiber 1 g
    • Iron 0 mg
    • Calcium 12 mg
  • July 2002

Ingredients

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