natashaskitchen4.9
Quick Pickled Zucchini Recipe
These are similar to refrigerator pickles except they are zucchini! It's brilliant and delicious! The zucchini stay crisp to the bite even after marinating. Pair them with potatoes and steak for an amazing dinner. My husband came up with this idea when trying to figure out what else we could do with the massive amounts of zucchini in our house this time of year. We think you'll love these pickled zucchini! And do let me know what you're doing with your zucchini!
👥 1 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 15 min👤 Natasha of NatashasKitchen.com📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
📝 Preparation Steps
1
Steam sterilize your clean jar: fill it with 1 cup boiling water, cover with lid and swirl boiling hot water inside the jar (use oven mitts to hold the jar and swish carefully so you don't burn your hands or drop the jar (do it over the sink; just in case). Drain the water completely.
boiling hot water3 cups
2
In the bottom of your clean jar, add 3 halved cloves of garlic, 2-3 bay leaves, and 6-8 peppercorns.
garlic (halved)3 cloves-3 bay leaves2
3
Slice zucchini into 1/3" thick rings, discard the ends. Layer zucchini slices tightly, sprinkling dill and parsley between each layer. Pack the zucchini down with a clean cooking utensil if needed. Top with any remaining dill and parsley.
4
Combine all of your marinade ingredients and stir until sugar and salt are dissolved. Carefully pour the hot syrup over the layered zucchini.
salt (we used sea salt, non-iodized)1 Tbsp
5
Cover tightly with lid and let the jar cool to room temperature on the counter then refrigerate overnight. From the time you pour in the water, it should marinate a minimum of ⏱️ 12 hours. Stays good in the fridge for 5-7 days.
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