Quick Pickled Zucchini
Elevate your summer meals with our Quick Pickled Zucchini! This easy and fast recipe, ready in just 16 minutes, is the perfect side dish. Prepare these delicious homemade pickles and enjoy a vibrant and refreshing flavor, ideal for any diet, from vegan to kosher! Discover how simple it is to make **homemade pickles** and add a special touch to your dishes with this **zucchini pickle recipe**.
Dietary Information
Servings:
- 1
Thinly slice zucchini using a sharp knife or mandoline.
- 2
Place in a colander along with the sliced shallots and chili.
- 3
Put the colander on top of a bowl, sprinkle salt all over, and let it stand for 2-3 hours so the water drains out.
- 4
Pat the zucchini mixture dry and layer with mustard seeds and dill in a large mason jar.
- 5
Make the pickling brine by adding vinegar, sugar, and mustard powder to a saucepan and simmer until the sugar dissolves. Switch off the heat and let cool.
- 6
Pour brine into the jar, place the lid on, and store in the fridge. Zucchini pickles will be ready in 24 hours.
| Nutrient | Amount |
|---|---|
| Calories | 41 kcal |
| Protein | 1 g |
| Fat | 1 g |
| Sodium | 1315 mg |
| Fiber | 1 g |
| Sugar | 7 g |
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