PICKLED ZUCCHINI RECIPES FOR WEIGHT LOSS

Pickled zucchini recipes are an excellent way to use up your excess summer zucchini. They are easy to prepare and a pretty tasty dish. Every pickle starts with seasoned brine, but you can choose to add the seasonings directly into the jars. It works perfectly well.

Zucchini has less water than cucumber has; it will release little water from the zucchini in the process. Also, zucchini would not shrink, so you don’t have to pack zucchini slices too tightly. The one thing you should do is fill the jar up close to the top, leaving ½ headspace.

More so, it is essential to use coarse sea salt or kosher salt for your pickled zucchini recipes since it doesn’t contain iodine. If you use iodized salt, your pickles could get discolored, and the brine gets cloudy. Also, vinegar should be basic distilled white vinegar. It is bright and clear; it won’t affect the color. Vinegar is not expensive and is easy to find. It makes a great brine. The recipes below are a combination of the water bath canning process and refrigerator pickle. Pickled zucchini recipes in the refrigerator would stay fresh for about two weeks. These bright-colored vegetable pickles are an excellent chance for sandwich toppers. Below are essential pickled zucchini recipes for you to try.

Pickled Zucchini Recipes

1.    Quick Pickled Zucchini

They are similar to refrigerator pickles. Quick pickled zucchini is crispy and brilliant. You would need a ½ gallon jar with a lid or a heatproof bowl with a tight lid to make this recipe.

Preparation time: 15 minutes

Cook time: 0 minutes

Total time: 15 minutes

Serves: 2

Ingredients

• 3 bay leaves
• ¼ cup chopped fresh dill
• 2 ¼ lb zucchini
• ¼ cup of chopped fresh parsley
• 8 peppercorns
• 3 cloves of garlic
• ½ cup of white vinegar
• 3 cups of boiling water
• 1 tablespoon of salt
• 1/3 cup of granulated sugar
• 2 tablespoon of olive oil

Preparation

1. First of all, steam your clean jar. Then fill it with a cup of boiling water.
2. Cover it with a lid and swirl your boiling water in the jar. Mind you, make sure you use an oven mitt to hold the pot to avoid burning your hands. It’s advisable to do it over the sink.
3. After doing this, drain the water completely and add 3 halved cloves of garlic to the bottom of the clean jar.
4. Also, add 8 peppercorns and 3 bay leaves. Slice your zucchini into 1/3-inch-thick rings and discard the ends.
5. Layer your zucchini tightly and sprinkle parsley and dill between each layer.
6. Use a clean cooking utensil to pack the zucchini down. Add the remaining dill and parsley.
7. Mix your marinade ingredients and stir until the salt and sugar dissolve.
8. Then, carefully pour hot syrup over the zucchini you have layered. Next, cover your jar with a tight lid and let it sit at room temperature.
9. Now, refrigerate it overnight. It should marinate for 12 hours from the time you add the water.

Nutritional facts

Fat 2g; Carbohydrate 7.2g; Protein 1g; calories 47g.

2.    Pickled Zucchini Ribbons

A tender and crisp paper-thin zucchini ribbons. They are brightly hued and sweet

Preparation time:  35 minutes

Cook time: 0 minutes

Total time:  35 minutes

Serves: 2

Ingredients

• 2 tablespoons of coarse salt
• 1-quart cider vinegar
• 2 medium onions
• 1 tablespoon of yellow mustard seed
• 2 pounds of medium zucchini
• 1 tablespoon of dry mustard
• 1 ½ teaspoon of turmeric
• 2 cups of sugar
• 1 teaspoon of ground cumin

Preparation

1. Firstly, use a sharp knife to cut your zucchini lengthwise and into 1/8-inch-thick slices.
2. Then, transfer your vegetables to a colander set in a bowl and toss it well with salt and refrigerate it for an hour.
3. Next, boil sugar, vinegar, and spices in a medium saucepan. Reduce the heat underneath the saucepan and simmer it for 5 minutes.
4. Now, leave it to cool for 30 minutes. Rinse the zucchini and onion, drain and pat it dry using a paper towel.
5. Then, transfer your zucchini and onion into a large bowl. Add your brine and move it into an airtight container.
6. Lastly, refrigerate it for at least 1 week. It would last for 3 weeks more.

Nutritional facts

Fat 2g; Carbohydrate 7.2g; Protein 1g; calories 47g.

3.    Quick Carrot and Zucchini pickles

These carrot and zucchini recipes are in spirals. It is fun and delicious

Preparation time: 15 minutes

Cook time:  minutes

Total time: 15 minutes

Serves: 10

Ingredients

• 1 carrot
• 250ml or 1 cup of rice wine vinegar
• 2 zucchini
• Pinch of salt
• 220 grams or 1 cup of white sugar
• 250 ml or 1 cup of water

Preparations

1. First of all, combine vinegar, sugar, water, salt in a saucepan.
2. Next, dissolve your sugar and boil before removing it from the heat.
3. Then, spiralize zucchini and carrot and place them in a clean jar. Add pickling mixture over the carrot and zucchini. The mixture should cover them completely.
4. Now, let the jar cool for 4 hours and place it in the fridge. Leave your pickles to chill for an hour before you serve. You can store pickles in the refrigerator for a week.

Nutritional facts

Fat 1ng; Carbohydrate 22g; Protein 1g; calories 91g.

4.    Bread and Butter Zucchini Pickles

This recipe is super easy and tangy. it gets it’s brilliant colors from turmeric

Preparation time: 30 minutes

Cook time: 0 minutes

Total time:  30 minutes

Serves: 1

Ingredients

•  1/3 cup of sugar
• 3 tablespoons of kosher salt
• ½ cup of thinly sliced onion
• Ice water
• 1 pound of very firm medium zucchini
• 1 ½ cups unfiltered apple cider vinegar
• 2 teaspoons of brown or yellow mustard seeds
• 1 teaspoon of ground turmeric

Preparation

1. First of all, toss your zucchini and onion with 2 tablespoons of kosher salt in a large bowl.
2. Then, cover with ice water and let it stand until it is soft or for about 45 minutes.
3. Next, drain your zucchini and onion well. After drying it, combine sugar, mustard seeds, mustard powder, vinegar, turmeric, and ½ cup of water.
4. Now, bowl and stir well to dissolve the sugar. Let it cool completely.
5. Then, transfer your zucchini and onion to a 1-quart glass jar and pour enough brine to cover.
6. Lastly, cover with a lid and refrigerate it overnight.

Nutritional facts

Fat 5g; Carbohydrate 9.6g; Protein 7g; calories 89g.

5.    Pickled Zucchini Salad

Pickled zucchini salad is an easy and tasty dish. It lasts long and doesn’t require enough time.

Preparation time: 25 minutes

Cook time: 10 minutes

Total time: 30 minutes

Serves: 4

Ingredients

• ½ cup of fresh dill sprigs
• 1 tablespoon of olive oil
• 4 medium zucchini
• 1 teaspoon of sea salt
• ¼ cup of white wine vinegar
• 2 teaspoon of caster sugar
• 1 tablespoon of finely grated lemon

Preparation

1. First of all, use a vegetable peeler to slice your zucchini into ribbons.
2. Then, combine the zucchini with dill and lemon rind in a medium-sized bowl.
3. Next, stir your sugar and sea salt in a saucepan over medium heat until the sugar dissolves.
4. Boil and remove from heat, add to olive oil, and stir
5. Lastly, season it and pour the hot liquid over the zucchini mixture. Cool.

Nutritional facts

Fat 6g; Carbohydrate 10g; Protein 4g; calories 70g.

6.    Curried Pickled Zucchini

This recipe turns out to be pleasantly tangy and vividly yellow. Mind you; it is sweet without being cloying.

Preparation time: 45 minutes

Cook time: 0 minutes

Total time: 45 minutes

Serves: 4

Ingredients

• 1 teaspoon of turmeric
• 2 tablespoons of pickling salt
• 1 tablespoon of brown mustard seeds
• 2 cups of water
• 1 tablespoon of madras curry powder
• 2 cups of apple cider vinegar
• 1 cup of granulated white sugar
• 2 ½ pounds of zucchini

Preparation

1. First of all, wash your zucchini cut it into ½ inch thick slices with a mandolin.
2. Then, combine apple cider vinegar, salt, sugar, curry powder, turmeric, and mustard seeds in a large pot and boil.
3. Next, add zucchini slices and cook for 6 minutes when it starts to boil and turns yellow. Pack zucchini slices into pint jars and cover with a tight lid.
4. Using a chopstick, make sure there are no air bubbles between your zucchini slices.
5. Now, wipe rims and cover well. Process it in a boiling water bath for 10 minutes. Remove the jars from canners and place them on a paper towel to cool.
6. Then when jars are at room temperature, remove the rings. You can store in sealed pint jars in a cool place for up to a year.
7. Lastly, let the pickles stay in jars for about 48 hours before opening them.

Nutritional facts

Fat 4g; Carbohydrate 9g; Protein 1g; calories 67g.

Pickled zucchini recipes are fun to try and could be the best way to utilize your zucchini vegetables to your benefit. Don’t miss the fun.