Crispy Zucchini Pickles

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Servings: 9 Difficulty: Intermediate
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Quick-pickled zucchini slices with a satisfying crunch and tangy brine
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These crispy zucchini pickles offer a refreshing twist on traditional dill pickles, perfect for summer garden abundance. Thinly sliced zucchini absorbs the sweet and tangy brine quickly, resulting in a snack that is both crunchy and flavorful. The combination of mustard seeds, celery salt, and turmeric creates a vibrant yellow hue and a complex, aromatic profile. Ideal for serving alongside grilled meats, adding to sandwiches, or enjoying straight from the jar as a healthy snack. This quick-pickling method preserves the vegetable’s crisp texture while infusing it with bold, zesty flavors that complement any meal.

Crispy Zucchini Pickles recipe image
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Crispy Zucchini Pickles

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 9 Calories: 115.8

Description

These crispy zucchini pickles offer a refreshing twist on traditional dill pickles, perfect for summer garden abundance. Thinly sliced zucchini absorbs the sweet and tangy brine quickly, resulting in a snack that is both crunchy and flavorful. The combination of mustard seeds, celery salt, and turmeric creates a vibrant yellow hue and a complex, aromatic profile. Ideal for serving alongside grilled meats, adding to sandwiches, or enjoying straight from the jar as a healthy snack. This quick-pickling method preserves the vegetable's crisp texture while infusing it with bold, zesty flavors that complement any meal.

Ingredients

Directions

  1. Wash the zucchini thoroughly and slice them into 1/4-inch thick rounds or half-moons.
  2. Place the sliced zucchini in a large bowl and cover with ice water for 30 minutes to ensure maximum crispness, then drain well.
  3. In a large pot, combine the white vinegar, sugar, salt, mustard seeds, mixed pickling spice, celery seed, and turmeric.
  4. Bring the brine mixture to a boil over medium-high heat, stirring until the sugar and salt are completely dissolved.
  5. Pack the drained zucchini slices tightly into sterilized pint jars, leaving about 1/2 inch of headspace.
  6. Ladle the hot brine over the zucchini, ensuring all pieces are submerged, and remove any air bubbles.
  7. Wipe the jar rims clean, apply lids, and process in a boiling water bath for 10 minutes to seal, or refrigerate for quick pickles.

Nutrition Facts

Servings 9

Amount Per Serving
Calories 115.8kcal
% Daily Value *
Total Fat 2.0g4%
Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 54.5mg3%
Total Carbohydrate 21.1g8%
Dietary Fiber 6.8g28%
Sugars 14.3g
Protein 8.2g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: zucchini, pickles, quick pickles, crispy, vegan, preserving, summer vegetables, brine, snack, healthy, easy recipe, homemade, condiment, tangy, vegetable preserve
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