Pickled Zucchini
Tangy and crisp pickled zucchini with a hint of onion, perfect for snacking or adding zest to salads and sandwiches, appealing to those who enjoy fresh, tangy flavors.
Ingredients
Instructions
- Combine sliced zucchini and onion rings in a bowl.
- Sprinkle with salt and toss to coat evenly.
- Cover and let stand in the refrigerator for 24 hours.
- Drain excess liquid before serving if desired.
Tips & Substitutions
For extra flavor, consider adding garlic or fresh herbs like dill to the zucchini and onions. If you prefer a bit of heat, try incorporating red pepper flakes. You can also swap the granulated sugar for honey or agave syrup for a different sweetness. Adjust the vinegar to your taste; white vinegar can be used as a substitute for cider vinegar.
Serving Suggestions
Serve the pickled zucchini as a refreshing side dish or atop salads. They pair beautifully with Vinegar-Onion Salad and can be enjoyed alongside grilled meats or sandwiches. Consider adding them to a charcuterie board for a crunchy, tangy contrast to richer foods.
Storage & Reheating
Store the pickled zucchini in an airtight container in the refrigerator. They should keep well for up to two weeks. If you find them too salty after sitting, rinse them lightly before serving. These pickles are best enjoyed chilled, so no reheating is necessary.
Nutrition & Diet Analysis (per serving)
Each serving of Pickled Zucchini contains roughly 163 calories, with 3g protein, 25g carbohydrates, and 7g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1916mg per serving (83% 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 different vegetables in this recipe?
Absolutely! This pickling method works well with other vegetables like cucumbers, carrots, or bell peppers. Just adjust the pickling time based on the vegetable you choose, as some may require longer to marinate.
How long do pickled zucchini last in the fridge?
Pickled zucchini can last up to two weeks in the refrigerator. Always use clean utensils to avoid contamination, and check for any off odors or signs of spoilage before consuming.
Can I make this recipe vegan?
Yes, this recipe is naturally vegan! All the ingredients are plant-based, making it a great addition to any vegan meal plan. Just ensure that any accompaniments you serve with it are also vegan-friendly.
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).