Introducing another terrific way to put that zucchini from your gardens to good use! Pickled zucchini! I made this recipe the overnight way just like I did with the green beans and carrots. I got my inspiration for this recipe from Cookography. Of course, I had to put my own spin on it.
I decided to go a little spicy.
Here's whatcha need:
- 4 cup thinly sliced zucchini
- 1 small sweet onion, thinly sliced
- 2 tbsp kosher salt
- 1 inch of fresh ginger, peeled and thinly sliced
- 2-4 cloves chopped garlic
- 1/2 cup sugar
- 1 tbsp crushed red pepper flakes
- 1/4 tsp turmeric
- 1 1/2 cups cider vinegar
- 1/3 cup rice wine vinegar
Place the zucchini and onion in a large bowl. Add the salt and cover with water. Add a few ice cubes in. Let this sit for at least an hour.
While the zucchini is doing its thing, place the rest of the ingredients into a sauce pan and simmer for 3 or 4 minutes, stirring occasionally.
Remove from heat and allow to cool to room temperature. Drain zucchini and onion. Divide the zucchini and onion between 2 pint sized Mason jars and fill each jar with the vinegar. Place into the fridge overnight to let all of the wonderful flavors to come together.
This is sweet, spicy, tangy and delicious! I love just about anything pickled. What is your favorite pickled food???