Zucchini Pickles
Fresh and tangy, these zesty zucchini pickles are a delightful addition to your summer pantry. The thinly sliced zucchini, onion, and shallots are combined with aromatic dill, spicy chile pepper, and yellow mustard seeds, creating a vibrant medley of flavors. Drizzled with a sweet and tangy cider vinegar mixture, these pickles are packed with crisp texture and bold taste. Easy to prepare and perfect for snacking or adding a pop of flavor to your favorite dishes, these zucchini pickles are a must-try for pickle enthusiasts.
— Constant Cookbook
Ingredients
- 3 medium zucchini (1 pound / 16 oz / 450 g), thinly sliced
- 1 medium white onion, thinly sliced
- 3 shallots, thinly sliced
- 1 1/2 tablespoons fine grain sea salt
- 1/4 cup (small handful) fresh dill sprigs
- 1 small fresh red chile pepper, very thinly sliced
- 1/2 tablespoon yellow mustard seeds
- 3/4 cup / 180 ml cider vinegar
- 3/4 cup / 180 ml white wine vinegar
- 1/3 cup / 1.75 oz / 50g natural cane sugar
Instructions
- Toss the zucchini, onion, shallots, and salt together in a colander and place over a bowl to catch the liquids. Cover the bowl and refrigerate for at least a couple hours. Toss once or twice along the way. You're aiming to get as much liquid out of the zucchini as possible. When you're finished draining the zucchini, shake off any water. At this point you want the zucchini as dry as possible. Place in a 1 liter / 1 quart jar along with the dill, chile pepper, and mustard seeds. Alternately, you can cram them into a 3/4 liter Weck jar like I do, but it's always a bit snug in the jar.
- Combine the ciders and sugar in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves, and continue to boil for a few minutes. Pour the liquid over the zucchini and seal the jar. Let cool, then refrigerate. The pickles are good for a week or so.
Cook Time
5M
Prep Time
PT120M
Yield
Makes one large jar.
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