Zuni Caf Zucchini Pickles
Brighten your pantry with the tangy, vibrant flavor of Zuni Caf Zucchini Pickles! This quick and easy recipe transforms tender zucchini and sweet yellow onions into zesty refrigerator pickles, infused with the bold aromas of mustard seeds, turmeric, and dill. Perfect for beginners, this small-batch pickle recipe features a simple salt-brining process to ensure crispness, followed by a fragrant apple cider vinegar brine that’s both sweet and tangy. Ready in just 30 minutes of active prep and ideal for slicing into sandwiches, topping burgers, or enjoying straight from the jar, these pickles are a must-try for anyone looking to add a pop of homemade flair to their meals. Enjoy this no-canning-required recipe, where minimal effort delivers maximum flavor!
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Recipe Information
Ingredients
- 1.5 pounds small zucchini
- 1 small yellow onion
- 2 cups water
- 2 cups apple cider vinegar
- 1.5 cups sugar
- 2.5 tablespoons kosher salt
- 1 tablespoon mustard seeds
- 2 teaspoons ground turmeric
- 1 teaspoon dill seeds
- 1 teaspoon black peppercorns
Instructions
Wash and trim the ends of the zucchini, then slice them into 1/8-inch thick rounds using a sharp knife or mandolin.
Peel the yellow onion and cut it into thin slices.
In a large mixing bowl, combine the zucchini and onion slices. Sprinkle the kosher salt evenly over the vegetables, toss to coat, and let them sit for 1 to 2 hours. This step helps draw out excess moisture.
After salting, rinse the zucchini and onions thoroughly under cold running water. Drain well and gently pat them dry with a clean kitchen towel.
In a medium saucepan, combine the water, apple cider vinegar, sugar, mustard seeds, turmeric, dill seeds, and black peppercorns. Bring the mixture to a boil over medium-high heat and stir to dissolve the sugar.
Once the brine is boiling, remove it from the heat and allow it to cool for about 5 minutes.
Pack the prepared zucchini and onions into sterilized jars, leaving about 1/2 inch of headspace at the top.
Pour the warm brine over the vegetables in the jars, making sure they are completely submerged. Use a spoon to remove any air bubbles, and add more brine if necessary.
Seal the jars with lids and allow them to cool to room temperature. Once cooled, refrigerate the jars for at least 24 hours before serving to allow the flavors to meld.
The zucchini pickles will keep well in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
1527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4542 mg | 197% | |
| Total Carbohydrate | 339.1 g | 123% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 319.5 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2312 mg | 49% | |
*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.
