Sunday, February 3, 2013

Zucchini Pickles

I love pickling things! For awhile our refrigerator was a sea of mason jars filled with different pickled vegetables and peppers. I have never met a vegetable that I didn't want to pickle. Pickling is a great way of making snacks ahead of time too because they last for weeks. These zucchini pickles are addicting and so easy to make. While these have a hint of asian flavor you can make these with all different vinegars and spices. Mix and make up new flavor combinations. You really can't go wrong when it comes to pickling. 

Zucchini Pickles
2 Zucchinis, Thinly Sliced
1 TSP salt
1 Cup Rice Vinegar
1/2 Jalapeño, Seeded and Minced
1 Clove Garlic, Minced
1/4 TSP Korean Crushed Red Pepper
1 TBSP Sugar

Wash and thinly slice the zucchinis. Put zucchinis in a medium bowl and add 1 TSP of salt. Mix the salt and zucchinis. Place zucchinis in the fridge for 20 minutes. The salt pulls out some of the moisture from the zucchinis. Drain the water and dry the zucchinis. 

Mix the brine by combining the rice vinegar, jalapeño, garlic, pepper, and sugar. Put the zucchinis into mason jars and pour brine over zucchini pickles. Store in the refrigerator. Enjoy xx

1 comment:

  1. Chris is gonna love these. Like most Filipinos, hes obsessed with putting vinegar on everything :)
    Totally gonna try it.