Quick-Pickled Zucchini

It takes just one day to transform zucchini ribbons into sweet and sour pickles. Showcase the flavorful pickled zucchini slices on an appetizer platter or layered in a sandwich.

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3.5 by 3 people

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  • Makes: 16 servings
  • Serving Size: 1/4 cup
  • Makes: 4 cups
  • Hands On: 20 mins
  • Total Time: 2 hrs 20 mins plus chilling

Quick-Pickled Zucchini

Directions

  1. Using a mandoline or vegetable peeler, slice zucchini lengthwise into thin ribbons, about 1/8 inch thick. Using a mandoline or chef's knife, thinly slice fennel bulb and shallot. Thinly slice chile peppers crosswise. Toss all slices with salt in a colander set over a bowl. Let stand 1 hour to release moisture.
  2. Sandwich between layers of kitchen or paper towels. Press gently to absorb moisture. Transfer slices to a large heatproof bowl.
  3. For brine: In a medium saucepan bring vinegars, sugar, mint, peppercorns, and coriander to boiling. Boil 2 minutes, stirring to dissolve sugar. Pour brine over slices. Stir in fennel fronds; let cool to room temperature.
  4. Divide slices and brine equally among storage jars; top each with olive oil equally. Cure in refrigerator 24 hours before serving. Store in refrigerator up to 2 weeks.
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Nutrition Facts (Quick-Pickled Zucchini)

  • Per serving:
  • 16 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 218 mg sodium ,
  • 3 g carb. ,
  • 1 g fiber ,
  • 2 g sugar ,
  • 1 g pro.
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