REFRIGERATOR PICKLED ZUCCHINI RECIPE
Zucchini sliced into ribbons, with the help of some brine make the most delicious Refrigerator Pickled Zucchini you have ever tasted. Super easy, even a novice can make these quick pickles in no time.
Provided by Gloria Duggan | Homemade & Yummy
Categories Condiment
Time 20m
Number Of Ingredients 6
Steps:
- Wash jars and lids with hot soapy water and rinse well.
- You can also then pour boiling water into the jars to ensure all the soup is out.
- Let air dry, or dry with a cloth.
- Wash and dry zucchini.
- Slice into ribbons.
- Place in a colander, sprinkle with salt, mix with your hands to distribute.
- Let sit for 10-15 minutes to drain excess liquid.DO NOT RINSE (that is why I did not add salt to the brine).
- Place zucchini ribbons in a kitchen towel, and squeeze to drain the liquid.
- Pack tightly into jars, leaving a bit of room at the top.
- Combine vinegar, water, sugar and pickling spice into a small pot.
- Bring to a boil, and boil for about 2 minutes (to dissolve the sugar).
- Remove from heat, and let cool for a couple of minutes.
- Pour over the zucchini ribbons in the jar. (I used a knife to move the zucchini a bit so the brine could get all the way down and around the zucchini.)
- Be sure to add some of the pickling spice throughout the jar.
- Tap the jar slightly to release any air bubbles. You will likely be able to add a bit more brine to the jar at this point.
- Tightly seal.
- Let cool to room temperature, then place in the refrigerator.Let sit in the fridge for at least 24 hours (the longer the better).
Nutrition Facts : Calories 13 kcal, Carbohydrate 2 g, Sodium 119 mg, Sugar 2 g, ServingSize 1 serving
REFRIGERATOR PICKLED ZUCCHINI RIBBONS RECIPE
Refrigerator Pickled Zucchini Ribbons, an easy (and tasty!) pickled zucchini recipe that's ready in just a few hours in the refrigerator.
Provided by Kristina Todini, RDN
Categories Salads + Side Dishes
Time 2h20m
Number Of Ingredients 9
Steps:
- Cut zucchini into thin strips: Using a knife or mandolin, cut zucchini into long strips after washing.
- Prepare the pickling jar: Add cut zucchini to a large jar and add dill or other desired herbs, mustard seeds, garlic, and red pepper flakes.
- Prepare and add the brine: In a medium saucepan bring the water, vinegar, salt, and sugar to a boil. Once boiling, pour into the jar until the liquid completely submerges the zucchini. Close the lid on the jar tightly.
- Pickling instructions: Let the jar cool on the counter until it reaches room temperature. Once cooled, put the jar into the refrigerator and let the zucchini slices pickle for at least 2 hours before serving, but for best results serve after at least 24 hours. Quick pickled zucchini are good up to one month in the refrigerator.
Nutrition Facts : ServingSize 1 g, Calories 40 kcal, Carbohydrate 5 g, Protein 2 g, Fat 1 g, Sodium 882 mg, Fiber 2 g, Sugar 3 g, SaturatedFat 1 g, UnsaturatedFat 2 g
REFRIGERATOR PICKLED ZUCCHINI RIBBONS
Make and share this Refrigerator Pickled Zucchini Ribbons recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 3h20m
Yield 15-20 serving(s)
Number Of Ingredients 11
Steps:
- Combine first nine ingredients in a medium saucepan; bring to a boil.
- Reduce heat and simmer uncovered 15 minutes.
- Combine zucchini and onion in a large bowl and pour hot vinegar mixture over vegetables.
- Cover and let stand at room temperature for 3 hours.
- Refrigerate for a minimum of 8 hours before using.
- Store covered in refrigerator for up to 4 weeks.
Nutrition Facts : Calories 29.6, Fat 0.2, Sodium 315.7, Carbohydrate 6.3, Fiber 0.7, Sugar 4.6, Protein 0.7
PICKLED ZUCCHINI RIBBONS
Bright-hued sweet vegetable pickles are a welcome change from typical sandwich toppers. Paper-thin zucchini ribbons are tender-crisp.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 quarts
Number Of Ingredients 9
Steps:
- Using a mandoline or sharp knife, cut zucchini lengthwise into 1/8-inch-thick slices. Halve onions lengthwise, and cut into 1/8-inch-thick slices. Transfer vegetables to a colander set in a bowl. Toss well with salt. Refrigerate 1 hour.
- Meanwhile, bring vinegar, sugar, and spices to a boil in a medium saucepan, stirring. Reduce heat; simmer 5 minutes. Let cool completely, about 30 minutes.
- Rinse zucchini and onions well, and drain. Pat dry between paper towels.
- Transfer zucchini and onions to a large bowl; pour in brine. Transfer to airtight containers; refrigerate at least 1 week (pickles will keep 3 weeks more).
ZUCCHINI RIBBONS WITH TOMATO SAUCE
Make and share this Zucchini Ribbons With Tomato Sauce recipe from Food.com.
Provided by catpanclub2
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion and garlic in olive oil.
- Add fresh tomatoes, sun-dried tomatoes, and juice; simmer 15 minutes.
- Add red wine, spices.
- Boil zucchini in salted water for 15 seconds; drain.
- Arrange ribbons on a platter, spoon sauce over and sprinkle with Parm.
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