Crisp and Tangy Refrigerator Pickled Zucchini Ribbons
Delight in the freshness of summer with these Crisp and Tangy Refrigerator Pickled Zucchini Ribbons. This vibrant dish is perfect for elevating sandwiches, adding a zesty twist to salads, or enjoying straight from the jar. With crunchy zucchini and onion bathed in a sweet and tangy brine infused with aromatic spices and fresh dill, this recipe not only preserves the bounties of the garden but also makes for an excellent addition to any meal. Best of all, it's quick to prepare and keeps well in the fridge for several weeks, making it an easy go-to snack or condiment that can be enjoyed anytime.
15
Servings
6
Calories
11
Ingredients
Ingredients
cider vinegar
1 cup (none)
water
1 cup (none)
sugar
1/4 cup (none)
salt
2 teaspoons (none)
mustard seeds
1 teaspoon (none)
turmeric
1 teaspoon (none)
crushed red pepper flakes
1/2 teaspoon (none)
fresh dill sprigs
8 sprigs (none)
garlic cloves
3 cloves (unpeeled)
medium zucchini
3 (about 1-1/2 pounds) (thinly sliced lengthwise)
onion
1 cup (thinly sliced)
Instructions
1
In a medium saucepan, combine the cider vinegar, water, sugar, salt, mustard seeds, turmeric, and crushed red pepper flakes.
2
Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar and salt.
3
Once boiling, reduce the heat and let the brine simmer uncovered for 15 minutes to allow the flavors to meld.
4
While the brine is simmering, prepare the zucchini and onion by slicing the zucchini lengthwise into thin ribbons and slicing the onion thinly.
5
In a large bowl, combine the zucchini ribbons and onion slices. Pour the hot vinegar mixture over the vegetables, ensuring they are well coated.
6
Add the fresh dill sprigs and garlic cloves (unpeeled) to the bowl with the vegetables and stir gently.
7
Cover the bowl and let the mixture stand at room temperature for 3 hours, allowing the vegetables to absorb the flavors.
8
After 3 hours, transfer the vegetables and brine to airtight containers and refrigerate for at least 8 hours before enjoying. The flavors will develop even further over time.
9
These pickled zucchini ribbons can be stored in the refrigerator for up to 4 weeks.
Nutrition Information
0g
Fat
1.5g
Carbs
0g
Protein
0.1g
Fiber
1g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Crisp and Tangy Refrigerator Pickled Zucchini Ribbons?
They are a fresh summer side dish made of thin zucchini and onion ribbons marinated in a sweet and tangy brine.
How many servings does this recipe yield?
This recipe makes approximately 15 servings.
What is the calorie count per serving?
Each serving contains about 6 calories.
How long do these pickles last in the refrigerator?
They can be stored in the refrigerator for up to 4 weeks.
Should I peel the garlic cloves?
No, the garlic cloves should be added unpeeled according to the recipe.
What type of vinegar is required for the brine?
The recipe calls for 1 cup of cider vinegar.
How long does the brine need to boil?
The brine should be brought to a boil and then simmered for 15 minutes.
Do I need to cook the zucchini ribbons?
No, the hot brine is poured over the raw zucchini ribbons to pickle them.
How should the zucchini be prepared?
The zucchini should be sliced lengthwise into thin ribbons.
Which spices are used in the pickling liquid?
The brine uses mustard seeds, turmeric, and crushed red pepper flakes for flavor and color.
Does this recipe contain sugar?
Yes, it includes 1/4 cup of sugar to balance the acidity.
Is this recipe spicy?
It contains a 1/2 teaspoon of crushed red pepper flakes for a subtle kick.
Can I eat the pickles immediately?
It is recommended to let them stand for 3 hours at room temperature and then refrigerate for at least 8 hours.
How long do the vegetables sit at room temperature?
They should stand at room temperature for 3 hours to allow the vegetables to absorb the flavors.
Is refrigeration necessary for this recipe?
Yes, these are refrigerator pickles and are not shelf-stable.
What are some serving suggestions for these zucchini ribbons?
They are excellent for elevating sandwiches, adding a twist to salads, or enjoying as a snack.
What is the protein content per serving?
There is 0g of protein per serving.
How many carbohydrates are in each serving?
Each serving has 1.5g of carbohydrates.
Is there any fat in this dish?
No, this recipe contains 0g of fat.
What is the fiber content?
Each serving provides about 0.1g of fiber.
Does the recipe use fresh herbs?
Yes, it uses 8 fresh dill sprigs to infuse the brine.
What gives the pickles their yellow color?
The inclusion of turmeric in the brine provides the vibrant yellow color.
How much zucchini is needed for this recipe?
You will need about 1.5 pounds of zucchini, which is approximately 3 medium zucchinis.
How should the onions be sliced?
The onions should be sliced thinly before being added to the mix.
What type of salt should I use?
The recipe calls for 2 teaspoons of salt.
Can I store these in any container?
The recipe recommends using airtight containers for refrigeration to keep them fresh.
Is this recipe a quick-pickle method?
Yes, it is a quick refrigerator pickle recipe that does not require traditional pressure canning.
How much sugar is in each serving?
There is 1g of sugar per serving.
Does the recipe require water in the brine?
Yes, it uses 1 cup of water in addition to the vinegar.
How much onion is used?
The recipe calls for 1 cup of thinly sliced onion.