Crisp Zucchini Pickles
Elevate your pickle game with these Crisp Zucchini Pickles, a tangy and vibrant twist on traditional pickling! Bursting with the fresh flavors of zucchini and sweet onion, this recipe uses a perfectly balanced blend of distilled white vinegar, sugar, turmeric, mustard seeds, and celery seeds to create a brine that’s both zesty and slightly sweet. The secret to their irresistible crunch? Salting the vegetables and chilling them with ice cubes before pickling. Ready in just 30 minutes of prep and a bit of patience, these refrigerator pickles are the ultimate make-ahead snack or condiment. Garnish with fresh dill for a pop of herbaceous flair, and serve them with burgers, sandwiches, or cheese boards. A perfect addition to your summer spreads, these gluten-free and vegetarian pickles will quickly become a staple in your fridge!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Zucchini
- 1 medium Yellow onion
- 2 tablespoons Kosher salt
- 3 cups Ice cubes
- 3 cups Distilled white vinegar
- 1 cup Granulated sugar
- 1 teaspoon Ground turmeric
- 1 tablespoon Yellow mustard seeds
- 1 teaspoon Celery seeds
- 1 bunch Fresh dill (optional, for garnish)
Instructions
Wash the zucchini thoroughly and trim the ends. Slice the zucchini into thin, even rounds about 1/4 inch thick.
Peel the yellow onion and slice it into thin rings.
In a large bowl, combine the zucchini slices and onion rings. Sprinkle the kosher salt over them and mix well to evenly coat.
Add the ice cubes on top of the salted vegetables and let them sit for 1-2 hours. This step helps preserve the crispness of the zucchini.
After sitting, rinse the zucchini and onion thoroughly under cold water to remove excess salt. Drain and set aside.
In a medium saucepan, combine the distilled white vinegar, granulated sugar, ground turmeric, yellow mustard seeds, and celery seeds. Bring the mixture to a gentle boil over medium heat, stirring until the sugar dissolves.
Remove the saucepan from heat and allow the brine to cool slightly for 5-10 minutes.
In sterilized jars, tightly pack the zucchini and onion mixture. Pour the warm brine over the vegetables, making sure they are completely submerged. Leave about 1/2 inch of headspace at the top of each jar.
Seal the jars tightly with lids. Let them cool to room temperature before transferring them to the refrigerator.
Allow the pickles to marinate for at least 24 hours before enjoying. For best results, refrigerate for 3-5 days to fully develop the flavors.
Optional: Garnish with fresh dill before serving for an added touch of herbaceous flavor.
Nutrition Facts
Calories |
1315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.0 g | 8% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 12216 mg | 531% | |
| Total Carbohydrate | 285.8 g | 104% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 268.5 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 329 mg | 25% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2541 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
