Pickled Zucchini Ribbons
Yield: 2 pints
Time: 24 hrs
What you need:
- 2 wide-mouth pint jars, sterilized
- 2 lids and rings, sterilized
- Sauce Pan
- 1 lb organic zucchini, sliced into ribbons
- 1 small organic yellow onion, sliced
- 2 T Redmond kosher salt
- 1 c organic, raw apple-cider vinegar*
- 1 c water
- ⅓ c granulated sugar (can decrease, if desired)
- 1 ½ t dry mustard
- 1 ½ t mustard seeds
- 1 t turmeric (can use freshly grated, if desired)
- Red pepper flaskes (optional)
- Wash jars and lids with hot soapy water and rinse well. Dry completely.
- Using a mandolin, cut zucchini into ribbons (vertically) and onion into slices (horizontally) at 1/16”.
- Place zucchini and onion in wide bowl and sprinkle with salt.
- Fill bowl with ice water to cover and let sit for 45 minutes.
- Drain and pat dry.
- Pack zucchini and onion tightly into jars, leaving a bit of room at the top.
- Add additional spices and herbs to jar, if desired.
- Bring vinegar, sugar, water, dry mustard, mustard seeds, and turmeric to a boil in a medium pot over high heat, stirring occasionally.
- Reduce heat to medium-low and simmer 3-4 minutes. **It is better to underheat than overheat your brine.** Let cool to room temp.
- Pour brine into jars covering ½” above zucchini.
- Tap jars on the counter to remove any air bubbles. You may need to add a bit more brine to the jar.
- Cover and chill at least 24 hours before serving.
- Pickled zucchini can be kept in fridge for up to 2 weeks.
**Watch out for bubbles. If you see bubbles in your container, it means the pickling has gone wrong and bacteria is now growing in your jar.
**1:1 vinegar to water ratio is standard, feel free to switch it up for more vinegar flavor or less.
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