After visiting family on my recent trip, I was reminded of my grandmother’s picked zucchini recipe. I was bragging about all the zucchini I had in my garden and my cousin said “Why not make pickled zucchini, like Gladys?” It’s so funny how that memory trip can stir up an bring back a delicious thought. With my siblings, cousins and Aunts we all brainstormed and came up with “Gladys’ Pickled Zuchs” recipe.
Here it is:
Refrigerator Pickled Zucchini
All pickles start with a seasoned brine. One of my grandmother’s tricks was to add the seasoning to the jar instead of the brine. So, often her batches all varied in taste and she loved to get creative.
Here’s how to make them!
3-4 medium zucchini
2-3 shallots or 1 small red onion
8 fresh dill springs
Seasoning to add to Jar
This is a basic list, but feel free to be creative
2 garlic cloves per jar, peeled and halved
1/2 teaspoon of black peppercorns per jar
1/2 teaspoon pf mustard seed per jar
If you like spicy, here is where you can add some hot peppers
You can also add fresh herbs
2 1/2 cups of water
1 cup apple cider or white vinegar (you can use others, except Balsamic or Malt, which will not pickle)
1/4 cup of sugar or other sweetener
1 TBSP Mustard Powder
- Thinly slice the zucchini. I use a mandolin for ease and uniformity.
- Put the zucchini and thinly sliced shallots in a colander.
- Put the colander in your sink or over a bowl and sprinkle salt all over and let stand for 2-3 hours. This will pull the water out of the zucchini, so it doesn’t dilute the brine.
- Pat the zucchini dry and layer with mustard seed, fresh dill and any other spices you want in clean glass mason jars.
- Make the brine by adding the brine ingredients to a sauce pan and simmer until the sugar dissolves.
- Switch off the heat and COOL! Don’t pour the hot brine over your zucchini or it will cook it!
- Put the lid on an put in fridge for 24 hours
- 24 hours later enjoy some delicious zucchini pickles. Great as a healthy snack or added to a salad or sandwich.