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I got a zucchini from a friend’s garden a few days ago, so when I saw this listed in the “New uses for zucchini” section of the current issue of Cooking Light, I knew I wanted to try it out. This was a great chance to use my mandoline – I usually forget that I have it until I slice a bunch of things super thinly. On a side note…always use the hand guard on your mandoline. I stupidly didn’t and I nicked my thumb. It could have been much worse, but it was still pretty nasty.
Anyway, this is a great spin on traditional pickles, and it only has to sit in the fridge for a day. The red pepper flakes make them nice and spicy, and the sugar sweetens the vinegar up just the right amount. I’ll definitely make these again – they’re great! The other suggestions for new ways to use zucchini in the same article include reinventing coleslaw and moistening lean meatloaf.
Cooking Light August 2010
Combine 4 cups 1/8-inch zucchini slices, 1 cup slivered sweet onion, and 3 thinly sliced garlic cloves in a glass bowl. Bring 1 cup white vinegar, 1/2 sugar, 3/4 teaspoon crushed red pepper, 1 teaspoon mustard seeds, and 3/4 teaspoon kosher salt to a boil; pour over zucchini mixture. Cover and chill 24 hours.
MacGourmet Rating: 5 Stars
I just happened upon your blog. Gosh… you’ve got great recipes. I’m your newest follower.
This is an awesome way to use zucchini. I have just started making fresh cucumber pickles as a side dish, and this recipe brings it to a new level. Yeah!! Thanks.
Yeah – these were great! Easy and tons of flavor 🙂
Zucchini pickles…what a unique idea!
Never thought of using a zuchinni this way and will have to give it a try. Have used in meatloafs before along with red peppers & onions and it is delicious! It is a Food Network recipe I highly recommend.
I love the tips…I am always at a loss when it comes to zucchini since I find it pretty bland on its own. BTW, when you add it to meatloaf, do you just use it raw & shredded, or cook it first?