Best 3 Quick Pickled Zucchini Salad Recipes

**A Delightful Culinary Adventure: Quick-Pickled Zucchini Salad and More**

Embark on a tantalizing culinary journey with our collection of quick-pickled zucchini salad recipes, offering a symphony of flavors to tantalize your taste buds. These vibrant salads showcase the versatility of zucchini, transforming them into crisp, tangy, and refreshing delights. From classic dill-infused variations to unique combinations featuring zesty citrus, aromatic herbs, and savory spices, our recipes cater to diverse palates and preferences. Get ready to elevate your meals with these vibrant and flavorful zucchini creations, perfect for summer gatherings, light lunches, or as a refreshing side dish to grilled meats and fish.

**Recipes Included:**

1. **Classic Quick-Pickled Zucchini Salad:** Discover the timeless charm of this traditional recipe, where thinly sliced zucchini bask in a tangy marinade of vinegar, sugar, dill, and garlic. Simplicity meets flavor in this classic preparation, delivering a refreshing and versatile salad that complements any meal.

2. **Lemon-Herb Quick-Pickled Zucchini Salad:** Experience a burst of citrusy brightness with this zesty variation. Fresh lemon juice and zest dance harmoniously with a medley of aromatic herbs, such as thyme, rosemary, and basil, creating a vibrant and invigorating salad that will awaken your senses.

3. **Spicy Quick-Pickled Zucchini Salad:** Embark on a culinary adventure with this piquant rendition, where red pepper flakes ignite a fiery spark. The heat is perfectly balanced by the sweetness of honey and the tanginess of vinegar, resulting in a tantalizing salad that will leave your taste buds craving more.

4. **Asian-Inspired Quick-Pickled Zucchini Salad:** Transport your taste buds to the vibrant streets of Asia with this exotic recipe. Soy sauce, rice vinegar, and sesame seeds blend seamlessly to create a harmonious marinade that infuses the zucchini with umami richness and a hint of Asian flair.

5. **Mediterranean Quick-Pickled Zucchini Salad:** Immerse yourself in the flavors of the Mediterranean with this delightful salad. Kalamata olives, feta cheese, and oregano paint a picturesque culinary landscape, while the tangy dressing adds a refreshing touch to this flavorful creation.

6. **Grilled Quick-Pickled Zucchini Salad:** Elevate your grilling experience with this smoky and savory variation. Zucchini slices are lovingly grilled to perfection, adding a delightful charred flavor, and then immersed in a zesty marinade. This salad is a symphony of textures and flavors that will become a favorite at your next barbecue.

Check out the recipes below so you can choose the best recipe for yourself!

QUICK PICKLED ZUCCHINI RECIPE

Quick Pickled Zucchini Recipe image

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!

Provided by Natasha of NatashasKitchen.com

Categories Easy

Time 15m

Number Of Ingredients 12

Ingredients

2 - 2 1/4 lb zucchini (4 medium (green zucchini, yellow squash, or light green Mexican zucchini will work))
3 cloves of garlic (halved)
2-3 bay leaves
6-8 pepper corns
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
3 cups of boiling hot water
2 Tbsp olive oil
1/2 cup white vinegar (5% acidity)
1/3 cup granulated sugar
1 Tbsp salt (we used sea salt, non-iodized)
1/2 gallon jar with lid or heat-proof bowl with tightly fitting lid

Steps:

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.
In the bottom of your clean jar, add 3 halved cloves of garlic, 2-3 bay leaves, and 6-8 peppercorns.
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.
Combine all of your marinade ingredients and stir until sugar and salt are dissolved. Carefully pour the hot syrup over the layered zucchini.
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.

QUICK-PICKLED ZUCCHINI

Quick-Pickled Zucchini image

Provided by Nancy Fuller

Categories side-dish

Time 1h20m

Yield 2 quarts

Number Of Ingredients 8

Ingredients

2 cups distilled white vinegar
3 tablespoons kosher salt
2 tablespoons yellow mustard seeds
2 teaspoons red chile flakes
6 sprigs fresh dill
4 cloves garlic, thinly sliced
3 medium zucchini (about 2 pounds), sliced into 1/2-inch-thick rounds
1 small red onion, halved and sliced into thin half-moons

Steps:

In a medium saucepan over medium-high heat, bring the vinegar, salt, mustard seeds, chile flakes and 3 cups water to a simmer. Cook until the salt has dissolved, about 5 minutes.
Divide the dill, garlic, zucchini and onions evenly between 2 quart-size mason jars.
Pour the hot liquid into the mason jars to cover the ingredients and let cool to room temperature, about 1 hour. Serve immediately or cover with lids and store in the refrigerator for up to a week.

QUICK-PICKLED ZUCCHINI SALAD

Quick-Pickled Zucchini Salad image

Provided by Michael Symon : Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 cups white wine vinegar
1/2 cup granulated sugar
1 tablespoon kosher salt
2 cloves garlic, smashed
Small bundle fresh dill, tied with butcher's twine
3 large zucchini, diced
8 ounces fresh mozzarella, torn into bite-size pieces
1 cup cherry tomatoes, halved
Zest and juice of 1 lemon
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper

Steps:

Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
Place a saucepot over direct heat. Add the vinegar, 1 cup water, sugar, salt, garlic and dill and bring to a boil while whisking to dissolve the sugar.
Add the zucchini to a large bowl and pour the pickling liquid over. Let stand until the zucchini are pickled but still firm, 5 to 10 minutes. Remove the zucchini from the pickling liquid and drain slightly in a colander set over a large bowl. Discard the garlic and dill.
To assemble the salad: Place the pickled zucchini onto a platter. Distribute the mozzarella and tomatoes evenly over top. Zest the lemon over top and squeeze the lemon juice all over. Drizzle with olive oil. Season with salt and pepper and serve at room temperature.
(Alternatively, you can boil the pickling liquid over medium-high heat on a stovetop.)

Tips:

Choose firm and flavorful zucchini for best results.
Slice the zucchini thinly and evenly for consistent pickling.
Use a variety of herbs and spices to create your desired flavor profile.
Adjust the amount of vinegar and sugar to suit your taste preferences.
Let the zucchini salad chill for at least 30 minutes before serving to allow the flavors to develop.
Store the salad in an airtight container in the refrigerator for up to 5 days.

Conclusion:

Quick-pickled zucchini salad is a refreshing and flavorful side dish that can be enjoyed on its own or as a complement to grilled meats, fish, or poultry. It's a great way to use up summer zucchini and is a healthy and delicious addition to any meal. With its vibrant colors and tangy flavor, this salad is sure to be a hit at your next gathering. So, experiment with different herbs and spices to create your own unique version of this delightful dish.