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.

 

16 comments:

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

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

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

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

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  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!

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

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

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  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...

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

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

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

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

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    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.

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

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