Summertime brings such a plethora of delicious fruits and vegetables, and one of my favorites is zucchini. Yum! I love how diverse zucchini is. You can eat it raw, sauteed, grilled, in salad, as pasta, in bread, even in brownies! I figured because they are a similar texture and consistency to cucumbers, that I would try to pickle them. Now, I am sure I am not the first person to think of this, but I personally have never had a pickled zucchini. I decided to make them on the spicy side (shocker, right?), and they turned out so delicious! Crispy, tangy, and pretty quick, too!
Spicy Zucchini Pickles, yields two 32 oz. jars
1 lb. zucchini (about 4) 3 1/2 c. white vinegar 2 c. water 4 garlic cloves, thinly sliced 3 dill sprigs 2 tsp. sea salt 2 tsp. whole pickling spices (black pepper, red pepper, yellow mustard seed, coriander seeds)* 2 tsp. red chile pepper flakes
*You can buy this jar of spices at most grocery stores, or buy them all individually.
Begin by sanitizing jars, then filling with hot water while everything is prepared. Boil liquid and dries spices.
While liquid boils, thinly slice garlic, break off dill, and slice zucchini in sixths (or fourths if small). Once done, stuff zucchini, dill and garlic in empty jars and top with liquid. Leave out for 1 hour to cool, then refrigerate for a minimum of 4 hours before eating. This is so they get nice and crunchy! Then...enjoy! They will last in the refrigerator for up to 3 weeks.
These spicy zucchini pickles will definitely be eaten as a snack in my house, as I am so pleased with how they turned out. They were super crunchy, light, and had the right mix of spicy and tangy for me. I'm so excited to try different "quick-pickling" recipes. Let me know if you have a good one! :)