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!
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
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.
What a great way to use up summer zukes! Love it!
ReplyDeleteHi, Danielle. Yes, I'm so excited about finding a new, delicious way to eat zucchini.
DeleteYes, you and I are on the same page: refrigerator pickles/zucchini are so much easier than heat processing!
ReplyDeleteI agree completely. Much less fuss and no safety issues to speak of.
DeleteMy 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!
ReplyDeleteGive it a try. Works as well, if not better, than cucumbers in my opinion.
DeleteLove pickled zucchini! Thanks for sharing such a simple recipe.
ReplyDeleteYou'll love it. Tasty, yet simple.
DeleteI'm going to pickle chard stems today! Hoping to get zucchini in my CSA today so maybe I'll try this as well...
ReplyDeleteHave never tried pickled chard stems, but would be so pretty if you use the rainbow chard.
DeleteOK - this is like an aha moment - never ever thought to pickle zucchini and I love the refrigerator method like this recipe.
ReplyDeleteThe possibilities are endless. Maybe pickled carrots or green beans?
DeleteThis is the first summer I've tried refrigerator pickling, and I'm hooked! I can't wait to try zucchini.
ReplyDeleteAs I just mentioned, there are so many options. It's an easy way to "pickle" without the fuss.
DeleteGreat idea! Going to try this one.
ReplyDeleteLet me know what you think. It's worth a try. It's easy.
Delete