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Zucchini & Carrot Pickles

Zucchini & Carrot Pickles recipe image
These quick-pickled zucchini and carrots offer a vibrant, crunchy contrast to rich main dishes. The brine combines the savory depth of soy sauce with the bright acidity of rice vinegar, balanced by aromatic ginger and a gentle kick from red chili pepper. Mustard seeds add a subtle pungency that complements the natural sweetness of the carrots and the mild earthiness of the zucchini. This dish is perfect for cutting through the richness of fried foods or adding a fresh, zesty element to grain bowls and sandwiches. Best served cold, these pickles develop more complex flavors as they sit, making them an excellent make-ahead side for potlucks, summer barbecues, or as a refreshing palate cleanser between courses.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 149.2
Dietary: Vegan, Vegetarian
Description
These quick-pickled zucchini and carrots offer a vibrant, crunchy contrast to rich main dishes. The brine combines the savory depth of soy sauce with the bright acidity of rice vinegar, balanced by aromatic ginger and a gentle kick from red chili pepper. Mustard seeds add a subtle pungency that complements the natural sweetness of the carrots and the mild earthiness of the zucchini. This dish is perfect for cutting through the richness of fried foods or adding a fresh, zesty element to grain bowls and sandwiches. Best served cold, these pickles develop more complex flavors as they sit, making them an excellent make-ahead side for potlucks, summer barbecues, or as a refreshing palate cleanser between courses.
Ingredients
  • 1 tablespoon Soy Sauce
  • 3 tablespoon Rice vinegar
  • 1 teaspoon Mustard seeds
  • 1 Dried Red chili pepper
  • 1 Ginger, 1/4" slice
  • 1 cloves Garlic
  • 3 small Zucchini
  • 3 md Carrots
Directions
  1. 1
    Peel the carrots if desired, then cut both the carrots and zucchini into uniform 2-inch sticks, approximately 1/2 inch thick.
  2. 2
    Place the cut vegetables in a large bowl or shallow dish.
  3. 3
    In a small separate bowl, whisk together the soy sauce, rice vinegar, mustard seeds, dried red chili pepper, sliced ginger, and crushed garlic until well combined.
  4. 4
    Pour the marinade evenly over the zucchini and carrots, tossing gently to ensure all pieces are coated.
  5. 5
    Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 12 hours, stirring occasionally to redistribute the flavors.
  6. 6
    Serve chilled as a side dish, appetizer, or condiment.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 149.2kcal
% Daily Value *
Total Fat 1.4g3%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 289.0mg13%
Total Carbohydrate 34.5g12%
Dietary Fiber 9.7g39%
Sugars 6.1g
Protein 7.1g15%

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

Note

Storage: Keep pickled vegetables in an airtight container in the refrigerator for up to 1 week. They will soften over time but remain flavorful.

Variations: Add sliced radishes or cucumber for extra crunch. For a sweeter profile, add 1 teaspoon of sugar or honey to the brine.

Tip: For a more intense heat, remove the seeds from the dried chili pepper or use a fresher chili variety. Ensure the ginger slice is thin to allow flavor infusion without overpowering.

Keywords: pickled, zucchini, carrots, quick pickle, soy sauce, rice vinegar, ginger, chili, mustard seeds, vegan, vegetarian, appetizer, side dish, crunchy, tangy, healthy, easy, make ahead, summer, relish, condiment
Read it online: https://www.chefs-mate.com/recipe/zucchini-carrot-pickles/