Best 2 Quick Zucchini Pickles Recipes

**Zucchini Pickles: A Tangy and Refreshing Culinary Delight**

Zucchini pickles are a delectable and versatile culinary creation that adds a tangy kick and refreshing crunch to any meal. These pickles are crafted from fresh zucchini, a summer squash known for its mild flavor and tender texture, and transformed into a delightful fermented snack through a process of pickling. The pickling process imbues the zucchini with a delightful sourness and a pleasantly crisp texture, making it an ideal accompaniment to grilled meats, sandwiches, salads, and cheese platters. This article presents a collection of quick and easy zucchini pickle recipes that cater to a range of culinary preferences and skill levels. From classic dill pickles to spicy bread and butter pickles, these recipes offer a spectrum of flavors to tantalize your taste buds. Get ready to embark on a pickling adventure and discover the delightful world of zucchini pickles.

**Explore a Medley of Zucchini Pickle Recipes:**

1. **Classic Dill Zucchini Pickles:** This timeless recipe captures the essence of traditional dill pickles, utilizing fresh dill, garlic, and a blend of spices to create a tangy and aromatic pickle.

2. **Sweet and Spicy Zucchini Pickles:** Experience a harmonious blend of sweet and spicy flavors in this recipe, where brown sugar and red pepper flakes come together to create a delightful contrast.

3. **Bread and Butter Zucchini Pickles:** Immerse yourself in the sweet and tangy goodness of bread and butter pickles, featuring a combination of sugar, vinegar, and butter that yields a thick and luscious pickle.

4. **Garlic and Herb Zucchini Pickles:** Elevate your pickling game with this recipe, which incorporates an aromatic blend of garlic, thyme, and rosemary to infuse the zucchini with a savory and herbaceous flavor.

5. **Spicy Zucchini Pickles:** Embark on a fiery culinary journey with this recipe, where crushed red peppers and cayenne pepper ignite your taste buds with a bold and spicy kick.

With these diverse zucchini pickle recipes at your fingertips, you can create a symphony of flavors that will elevate your meals and impress your family and friends. So, gather your ingredients, prepare your jars, and embark on a pickling adventure that will leave your taste buds craving more.

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

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.

ZUCCHINI PICKLES

Zucchini Pickles image

A great way to use all those zucchini your garden produced! Most of the time spent on this recipe is letting the ingredients stand.

Provided by c@lover

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time P1DT35m

Yield 96

Number Of Ingredients 10

Ingredients

2 pounds zucchini, thinly sliced
½ pound onions, quartered and thinly sliced
¼ cup salt
2 cups white sugar
2 cups apple cider vinegar
1 teaspoon celery seed
1 teaspoon ground turmeric
1 teaspoon prepared yellow mustard
2 teaspoons mustard seeds
3 1-quart canning jars with lids and rings

Steps:

Place zucchini and onions into a large bowl, cover with water, and stir in salt until dissolved. Let the vegetables soak in the salted water for at least 2 hours; drain and transfer to a large heatproof bowl.
Bring sugar, vinegar, celery seed, turmeric, mustard, and mustard seeds to a boil in a saucepan; pour the mixture over the zucchini and onions. Let the mixture stand for at least 2 more hours. Return zucchini, onions, and pickling liquid with spices to a large pot and bring to a boil. Boil for 3 minutes.
While vegetables are soaking in pickling liquid, sterilize jars and lids in boiling water for at least 5 minutes. Pack the zucchini and onion into the hot, sterilized jars, filling the jars to within 1/4 inch of the top with pickling liquid. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 24 hours before opening.

Nutrition Facts : Calories 20.2 calories, Carbohydrate 4.8 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 1.9 mg, Sugar 4.5 g

Tips:

Choose the right zucchini: Select firm, small to medium-sized zucchini that are not too ripe. Overripe zucchini will be soft and mushy, and they won't hold up well in the pickling process.

Slice the zucchini thinly: Thinly sliced zucchini will pickle more evenly and quickly. You can use a mandoline or a sharp knife to slice the zucchini.

Use a flavorful vinegar: The type of vinegar you use will have a big impact on the flavor of the pickles. White vinegar is a classic choice, but you can also use apple cider vinegar, rice vinegar, or even balsamic vinegar. Experiment to find the flavor that you like best.

Add some sweetness: Sugar or honey can be added to the pickling liquid to balance out the acidity of the vinegar. You can also use a natural sweetener like stevia or monk fruit extract.

Add some spices: Spices like garlic, dill, and mustard seeds can add a lot of flavor to zucchini pickles. You can also use fresh herbs like basil or thyme.

Let the pickles rest: After you've made the pickles, let them rest for at least 24 hours before eating them. This will allow the flavors to meld and develop.

Conclusion:

Zucchini pickles are a delicious and easy way to preserve zucchini. They're perfect for summer picnics, potlucks, or just snacking on. With a few simple ingredients and a little bit of time, you can make your own homemade zucchini pickles that are sure to impress.

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