Helping families eat healthier for less

Helping families eat healthier for less

Wednesday, August 21, 2013

Refrigerator Zucchini Pickles


Refrigerator Zucchini Pickles
Raising the Bar on food in a jar is the Recipe Redux theme for August.

I have an abundance of zucchini. I only planted one zucchini plant in my own vegetable garden, but also get zucchini in my weekly CSA package. So when I learned about the theme of this month’s Recipe Redux, I decided to make zucchini pickles.
I did some web surfing and came across a recipe from McCormick for refrigerator bread and butter pickles. I started with this recipe for my inspiration because it seemed easier than “traditional” pickle recipes. You simply put thinly sliced cucumbers (zucchini in my case) in a canning jar, heat a mixture of white vinegar, sugar and spices and pour it over the cuke slices. Then you put the jar in the refrigerator and shake it once a day for 3 to 5 days. No real canning involved. However, this means the jar must be kept refrigerated, but it is good for up to 2 months.
Here are photos of the preparation
Preparation of Refrigerator Zucchini Pickles
 
I was very pleased with the way the zucchini pickles came out. A new way to enjoy zucchini!
 
Here is the complete recipe:

                   Refrigerator Zucchini Pickles


Ingredients:

2 pounds zucchini, trimmed

2/3 cup agave syrup or honey

3 cups distilled white vinegar

1/4 cup thinly sliced red onion

2 tsp kosher salt

2 tsp mixed pickling spice

2 tsp mustard seed

2 tsp ground turmeric

2 tsp dried dill weed

 
Directions:

 Using mandolin or knife, carefully slice zucchini into 1/16th-inch slices. Divide sliced zucchini equally between two clean quart size canning jars. Mix remaining ingredients in medium saucepan and bring to a boil over medium-high heat, stirring occasionally to dissolve sugar. Reduce to low and simmer for 5 minutes. Pour vinegar mixture over zucchini in jars, leaving at least 1/4-inch headspace. Let cool. Screw on metal lids and shake to distribute contents. Refrigerate pickles. Shake jars once a day for 3 to 5 days to redistribute seasonings. Store in refrigerator for up to 2 months.

 
Makes 2 quarts (16 servings).

 Nutrition Information per Serving (1/16th of recipe):
66 calories,0 g total fat, 0 g saturated fat, 0 mg cholesterol, 1 g dietary fiber, 1 g protein, and 274 mg sodium. One serving of this low cost recipe provides a good source of vitamin C.

Cost per Serving: $0.39

Pricing Note: all ingredients were at “regular” prices.
 
Click here to download and print a copy of this recipe.
 
Be sure to check out these other canned favorites from fellow Recipe Reduxers.

 

17 comments:

  1. What a great way to use up summer zukes! Love it!

    ReplyDelete
    Replies
    1. Hi, Danielle. Yes, I'm so excited about finding a new, delicious way to eat zucchini.

      Delete
  2. Yes, you and I are on the same page: refrigerator pickles/zucchini are so much easier than heat processing!

    ReplyDelete
    Replies
    1. I agree completely. Much less fuss and no safety issues to speak of.

      Delete
  3. My mother in law makes refrigerator pickles and I always say I'm going to try as well! Love the idea with zucchini- I have so much right now!

    ReplyDelete
    Replies
    1. Give it a try. Works as well, if not better, than cucumbers in my opinion.

      Delete
  4. Love pickled zucchini! Thanks for sharing such a simple recipe.

    ReplyDelete
  5. I'm going to pickle chard stems today! Hoping to get zucchini in my CSA today so maybe I'll try this as well...

    ReplyDelete
    Replies
    1. Have never tried pickled chard stems, but would be so pretty if you use the rainbow chard.

      Delete
  6. OK - this is like an aha moment - never ever thought to pickle zucchini and I love the refrigerator method like this recipe.

    ReplyDelete
    Replies
    1. The possibilities are endless. Maybe pickled carrots or green beans?

      Delete
  7. This is the first summer I've tried refrigerator pickling, and I'm hooked! I can't wait to try zucchini.

    ReplyDelete
    Replies
    1. As I just mentioned, there are so many options. It's an easy way to "pickle" without the fuss.

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  8. Great idea! Going to try this one.

    ReplyDelete
    Replies
    1. Let me know what you think. It's worth a try. It's easy.

      Delete
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