Refrigerator Zesty Zucchini Pickles
The easiest, crispy, crunchy zucchini sweet pickles
Ingredients
- 2 cups white vinegar
- 1 1/2 cups cold water
- 1 cup sugar
- 1 tablespoon kosher salt or pickling salt
- 1/2 teaspoon turmeric
- 1/2 teaspoon dry mustard
- 1/4 teaspoon nutmeg
- 1 teaspoon red pepper flakes or to taste
- 5 medium zucchini washed and sliced into 1/2-inch thick rounds
- 1/2 large sweet onion sliced thin
- 4 cloves garlic slightly smashed
Instructions
- In a medium saucepan, combine vinegar, water, sugar, salt, turmeric, dry mustard, nutmeg and red pepper flakes. Bring mixture to a boil. Reduce heat and let simmer over medium heat for 3-4 minutes. Remove from heat and let cool for 30 minutes.
- While vinegar is simmering, layer vegetables and garlic cloves in two 2-quart jars (or 4 pint jars).
- Using a large funnel or a soup ladle, carefully pour the hot brine over the vegetables. Cover tightly, and let the jars cool to room temperature.
- Transfer pickles to the refrigerator for 24 hours. Store for up to 4 weeks in the refrigerator.
Notes
Instead of boiling the brine in a pot, use an 8-cup glass measuring cup and boil it in the microwave. The measuring cup is easier to pour out of.
Nutrition
Serving: 4picklesCalories: 54kcalCarbohydrates: 12gProtein: 1gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 354mgPotassium: 137mgFiber: 1gSugar: 11gVitamin A: 98IUVitamin C: 9mgCalcium: 12mgIron: 0.2mg
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