Hot and Spicy Zucchini Pickles
Transform your zucchini into a bold, zesty side with this Hot and Spicy Zucchini Pickles recipe! Featuring crisp zucchini rounds, tangy red onion slices, and a fiery kick from red chili flakes, these pickles are irresistibly flavorful and versatile. A zippy brine made with a blend of white vinegar, apple cider vinegar, mustard seeds, and black peppercorns infuses the vegetables with a satisfying tang, while fresh dill and garlic add aromatic depth. Simple to prepare and ready to enjoy after just 24 hours of pickling, this recipe is perfect for brightening up sandwiches, burgers, charcuterie boards, or simply enjoyed as a snack. With its balance of heat, acidity, and crunch, these homemade zucchini pickles are a deliciously spicy twist on traditional pickling recipes!
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Recipe Information
Ingredients
- 4 cups (sliced into thin rounds) zucchini
- 1 medium (thinly sliced) red onion
- 2 cloves (smashed) garlic
- 4 pieces fresh dill sprigs
- 1 tablespoon red chili flakes
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 cup white vinegar
- 1 cup apple cider vinegar
- 1 cup water
- 1 cup granulated sugar
- 2 tablespoons kosher salt
- 2 pieces crushed red chilies or fresh chili slices (optional)
Instructions
Wash and dry the zucchini and red onion. Trim off the ends of the zucchini and slice into thin rounds. Peel and thinly slice the red onion.
In a medium saucepan, combine the white vinegar, apple cider vinegar, water, sugar, and kosher salt. Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar and salt.
Add the red chili flakes, black peppercorns, and mustard seeds to the boiling mixture. Simmer for 1-2 minutes to release the flavors.
In clean, sterilized glass jars (2 pint-sized jars or 1 quart-sized jar), layer the zucchini slices, red onion slices, fresh dill sprigs, smashed garlic cloves, and optional chili slices.
Carefully pour the hot brine mixture into the jars, ensuring all ingredients are covered completely by the liquid. Use a spoon to gently press down the vegetables if needed.
Seal the jars with sterilized lids and allow them to cool at room temperature for 30 minutes.
Refrigerate the pickles for at least 24 hours to allow the flavors to develop. For best flavor, wait 48 hours before serving.
Store the pickles in the refrigerator and consume within 2-3 weeks for optimal freshness.
Nutrition Facts
Calories |
1230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.3 g | 6% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11032 mg | 480% | |
| Total Carbohydrate | 280.0 g | 102% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 261.6 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2399 mg | 51% | |
*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.
