Pickle Cucumber Or Zucchini
Bright and tangy pickled cucumbers or zucchini with a sweet and spicy flavor, perfect as a snack or condiment, suited for those who enjoy homemade preserved vegetables.
Ingredients
Instructions
- Mix sugar, vinegar, turmeric, mustard seed, pickling spices, and salt in a pot and bring to a boil.
- Add cucumbers or zucchini slices to the boiling mixture.
- Let boil for 5 minutes.
- Put onion slices in sterilized jar and pour the hot mixture over them, then seal.
Tips & Substitutions
For a sweeter pickle, consider adding more sugar to the brine, and for a spicier kick, include a few red pepper flakes. You can substitute the cucumbers with zucchini or vice versa, depending on your preference. If you prefer a milder flavor, reduce the mustard seed. Always use freshly picked vegetables for the best texture and taste.
Serving Suggestions
These pickled cucumbers or zucchini make a delightful side dish for barbecues or are perfect as a topping on sandwiches. They pair beautifully with Mama Lola'S Chicken Gumbo or can be served alongside Yellow Rice And Chicken(Columbia Restaurant) for a refreshing contrast. Try them in salads or as a crunchy snack.
Storage & Reheating
Store the pickles in a cool, dark place if sealed properly. Once opened, keep them in the refrigerator and consume within a month for the best flavor. If reheating, gently warm the mixture on the stovetop to retain the pickling brine's integrity and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Pickle Cucumber Or Zucchini contains roughly 177 calories, with 3g protein, 39g carbohydrates, and 0g fat. It is an excellent source of vitamin C (36% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 1776mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables for pickling?
Yes! Besides cucumbers and zucchini, you can pickle carrots, radishes, or even cauliflower. Just adjust the boiling time based on the vegetable's firmness to ensure proper pickling.
How long do these pickles last?
If properly sealed in sterilized jars, the pickles can last for several months in a cool, dark place. Once opened, store them in the refrigerator, and they'll stay fresh for about a month.
What can I do with leftover pickling brine?
Leftover pickling brine can be reused to pickle other vegetables or as a flavorful marinade for meats and salads. It adds a tangy kick to dressings or can be used in recipes like vegan recipes to enhance flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).