Zucchini season is upon us.
Every season, there is always a hunt for new ways to use the abundance of fruit that comes from zucchini plants.
Lately, I have been seeing quite a few pickled zucchini recipes.
I’ve never made [or for that matter eaten] pickled zucchini, but on hot summer days pickled veggies from the refrigerator are a tasty treat.
This recipe is extremely easy to put together and offers that satisfying pickled taste packed with flavor. Enjoy!
- 2 zucchinis, thickly sliced
- ¼ cup onion, thinly sliced
- 1 small jalapeno, seeded and sliced
- 1 T. salt
- Ice cubes
- 2 cups white vinegar
- 1 cup sugar
- 1 T. mustard seed
- 1 t. fresh dill
- ½ t. celery salt
- ¼ t. turmeric
- Combine the first 4 ingredients in a small bowl. Top with ice and allow to sit until ice melts.
- Meanwhile, combine the remaining ingredients in a small saucepan.
- Heat to a boil, then reduce heat and simmer 5 minutes.
- Allow vinegar mix to cool to room temperature.
- Drain zucchini, onion, and jalapeno. Transfer to a jar.
- Pour the vinegar mixture over the top of the vegetables until covered.
- Store jar in refrigerator.
What are some of your go-to hot weather snacks?
Lately, I can’t get enough of these tasty pickles. When stored in smaller jars, they make a great snack for work too!