Zucchini Pickles
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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.
Zucchini Pickles
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
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
6 Comments
Moogie
I just happened upon your blog. Gosh… you’ve got great recipes. I’m your newest follower.
Velva
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.
Ashley
Yeah – these were great! Easy and tons of flavor 🙂
Indie.Tea
Zucchini pickles…what a unique idea!
Debbie Pearson
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.
Alyssa
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?