Zucchini Quick Pickles
Looking for a new way to use your abundance of zucchini? I present to you…. Zucchini Quick Pickles!
I have found through pickling both zucchini and cucumbers that the zucchini takes on the flavor of whatever you put them in better than most other veggies. They also have a very smooth mouth feel. They are crisp and have a delightful crunch, too!
Quick pickles are an awesome way to quickly enjoy your harvest in pickled form instead of waiting for your traditionally canned items to be ready. They will store in your fridge for up to two months (my dad says longer, but he lives life a bit on the edge). They are ready to enjoy in as little as 24 hours, but I recommend waiting 48. They also are very user friendly. There is no special equipment needed and they are a safer option if you are not proficient at traditional canning methods.
Quick pickles let you experiment with flavors, too! You can go the traditional route of dill pickles. You can add peppers for spice. Go with thyme, rosemary, and garlic for an herby garlicky blend. You can even add mint for a cooling effect! The possibilities are endless and SO much fun!
Zucchini Quick Pickles
Ingredients-
4 medium zucchini sliced or made into spears
fresh dill- a few sprigs per jar
5 cups white vinegar
5 cups water
1 cloves garlic crushed for each jar
5 tbs kosher salt
1 tbs sugar
5 tsp mustard seeds
1 tbs black peppercorns
Sliced Jalapeños - for spicy pickles
Method-
Pack the zucchini into clean, sterilized glass jar(s). A canning jar is not necessary with quick pickles. Tuck several sprigs of dill and one garlic clove into each jar. Add jalapeños in between the zucchini if spicy pickles are desired. Divide peppercorns and mustard seed into each jar.
Combine the vinegar, water, salt, and sugar. Bring to a gentle boil and stir until the salt and sugar are just dissolved. Remove from heat and carefully pour the hot liquid over the zucchini. Make sure to go back and fill the jar(s) if liquid has settled while leaving adequate headspace. Allow brine to cool. Close the jar and refrigerate for a minimum of 24 hours, but preferably 48 hours. They will last for 1 1/2 - 2 months in the fridge! Enjoy!
Recipe Notes-
This recipe can be halved for a small harvest or doubled, tripled, etc. for larger harvests and gifting. This recipe also works for cucumbers or for making mixed pickles. Black peppercorn and mustard amounts are approximate and can be adjusted as needed. You can also get creative with the herbs you choose to add. Mint, thyme, rosemary, and even lemon balm make awesome additions to your pickles!
