Rating: 3 stars
12 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 4
  • 12 Ratings
Kay Chun

Gallery

Credit: Charles Maraia

Recipe Summary

hands-on:
15 mins
total:
1 hr 30 mins
Yield:
Serves 8-12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

calcium 12mg; 25 calories; carbohydrates 6g; fiber 1g; protein 1mg; sodium 873mg.
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