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    Home » Recipes » Side Dish Recipes

    Zucchini Pickles

    Modified: Dec 1, 2019 · Published: Aug 10, 2010 by Ashley

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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.

    Small bowls of pickled zucchini.

    Zucchini Pickles
    Cooking Light August 2010

    Combine 4 cups ⅛-inch zucchini slices, 1 cup slivered sweet onion, and 3 thinly sliced garlic cloves in a glass bowl. Bring 1 cup white vinegar, ½ sugar, ¾ teaspoon crushed red pepper, 1 teaspoon mustard seeds, and ¾ teaspoon kosher salt to a boil; pour over zucchini mixture. Cover and chill 24 hours.

    MacGourmet Rating: 5 Stars

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    Reader Interactions

    Comments

    1. Moogie

      August 10, 2010 at 9:26 pm

      I just happened upon your blog. Gosh... you've got great recipes. I'm your newest follower.

      Reply
    2. Velva

      August 10, 2010 at 10:02 pm

      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.

      Reply
    3. Ashley

      August 11, 2010 at 3:29 pm

      Yeah - these were great! Easy and tons of flavor 🙂

      Reply
    4. Indie.Tea

      August 11, 2010 at 7:35 pm

      Zucchini pickles...what a unique idea!

      Reply
    5. Debbie Pearson

      August 13, 2010 at 7:47 am

      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.

      Reply
    6. Alyssa

      August 18, 2010 at 7:19 pm

      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?

      Reply

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