Quick Pickled Zucchini and Red Onions

This recipe for quick pickled zucchini and red onions is so easy to make, and you will love the crispy and "pickley" results. 

 

Now that it is zucchini season, you're going to want lots of recipes to use them, especially if you have friends who are trying to off load all of the zucchini they have from their garden. 

There are lots of ways you can hide zucchini, including in cheesy sandwich bread, zucchini and corn muffins, and even brownies! 

There are also plenty of ways to make zucchini the star of the show, including in pasta dishes, zucchini and Parmesan salads, zucchini salads with queso fresco, and even on pizza. Two of my most popular zucchini recipes include Cheesy Scalloped Zucchini and Zucchini Tomato Gratin. 

Just type "zucchini" into the search box for even more crazy good zucchini recipes. Add to them these amazing quick pickled zucchini. 

This quick pickled zucchini with red onions is so delicious and easy to make. 

Pickled Zucchini Shopping List:

First, you will need zucchini of course! Try to find medium zucchini, the kind where you can still actually see the seeds. You don't want the ginormous zucchini that your neighbors will try to leave on your front porch without ringing the doorbell. 

Next, you will need a medium red onion. If you only have large red onions available, then just use 2/3 of a large red onion. 

In addition, you will also need some kosher salt. This is for "sweating" the zucchini and onions. You toss the onions and zucchini with 2 tablespoons of salt and then let it drain in a colander. 

You will also need some apple cider vinegar, sugar, and pickling spice. 

What is pickling spice?

Pickling spice is actually a blend of whole and crumbled spices used to flavor pickles and sometimes preserves. It adds a complex flavor to your pickles. 

You can either make your own blend or buy a pre-mixed blend, which is what I did. Many of the spice companies offer their own blends. If you don't have all of the whole spices you need to make your own, it can be easier to buy it premade. 

The blend I used was from the Spice House, and it includes mustard, dill, bay leaf, ginger, allspice, pepper, clove, star anise, coriander, cinnamon, juniper, mace, chiles, and cardamom. Along with making pickles, you can tie up some of the spice blend in cheese cloth and use it to flavor soups and stews instead of bay leaves. 

Ways to serve pickled zucchini with red onions:

• As part of an appetizer or charcuterie platter. 
• On banh mi shrimp sandwiches or steak sandwiches. 
• On burgers. 
• Chopped up and tossed into cole slaw or potato salad. 
• Any sandwich you would top with bread and butter or sweet pickles. 

These pickles are also wonderful in green salads alongside rich braised meat dishes. They will last about a week in your refrigerator. 

Did you know that July is National Pickle Month? The Foodie Extravaganza group is celebrating by sharing a variety of recipes involving pickles! Our host is Culinary Adventures with Camilla. 

• Haitian Pikliz by Magical Ingredients
• Homemade Pub-Style Pickled Onions by Food Lust People Love 
• Lemon Pickled Lotus Root by Palatable Pastime
• Pickled Ramps by Culinary Adventures with Camilla
• Pickled Rhubarb by A Day in the Life on the Farm
• Stuffed Gunda / Lasoda Pickle With Mango by Sneha's Recipe

Quick Pickled Zucchini and Red Onions

Yield: 12 servings

Author: Karen's Kitchen Stories

Prep time: 10 MinCook time: 5 MinInactive time: 2 H & 30 MTotal time: 2 H & 45 M

This recipe for quick pickled zucchini and red onions is so easy to make, and you will love the crispy and "pickley" results.

Ingredients

• 2 medium zucchini, sliced about 1/4 inch thick
• 1 medium red onion, thinly sliced
• 2 tablespoons kosher salt
• 1 cup apple cider vinegar
• 1/2 cup water
• 1/4 cup sugar
• 2 teaspoons pickling spice

Instructions

1. Toss the zucchini, onion, and kosher salt together in a bowl, place the mixture in a colander or strainer and let sit for two hours to drain off any extra liquid. 
2. Place the zucchini and onions into a heat proof bowl or large measuring cup. 
3. Bring the cider vinegar, water, sugar, and pickling spice to a boil and pour it over the zucchini mixture. Let cool and then refrigerate for up to a week. 

Nutrition Facts

Calories

29.18

Fat (grams)

0.14

Sat. Fat (grams)

0.03

Carbs (grams)

6.12

Fiber (grams)

0.47

Net carbs

5.65

Sugar (grams)

5.23

Protein (grams)

0.52

Sodium (milligrams)

631.92

Cholesterol (grams)

0.00

https://www.karenskitchenstories.com/2021/07/quick-pickled-zucchini-and-red-onions.html

Karen's Kitchen Stories

zucchini

Pickles

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This recipe was adapted from Food Network Magazine, July/August 2015. 

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