A side of pickles improves any meal, and these Quick-Pickled Zucchini will be your next mealtime upgrade!
I am, without a doubt or a shred of shame, a pickle girl.
I’ve got The Noma Guide to Fermentation on my cookbook shelf (although I have yet to open it), a tub of homemade kimchi bubbling above my refrigerator, and I hoard every single glass jar that comes through my kitchen for future pickles.
I love to take the time and effort to make perfectly umami-rich and tangy fermented food, but sometimes, all a meal needs is just a quick-pickled garnish, like these quick-pickled zucchini slices.
They’re tangy, they’re slightly sweet, and most importantly, they are GREAT for your gut, with lots of turmeric and apple cider vinegar.
Are Zucchini Pickles Healthy?
These pickles aren’t just packed with flavor, they’re packed with health benefits, too! Zucchini is a natural source of vitamins A, C, and K, as well as potassium and manganese. They’re also a low-calorie vegetable, making these pickles great for a keto diet.
Unfiltered apple cider vinegar often contains beneficial bacteria known as probiotics, and these probiotics can support gut health and digestion. Because of this, it’s my favorite type of vinegar to make quick pickles with.
Finally, the turmeric. It gives these pickles their gorgeous luminous color, but it also gives them plenty of health benefits, too. Its active compound, curcumin, has potent anti-inflammatory effects, which can help reduce inflammation in the body and potentially alleviate symptoms of conditions like arthritis.
What does “quick-pickled” mean?
Quick pickling involves a fast process using a vinegar-based brine, it requires refrigeration, and produces a fresh, light flavor with short-term storage. On the other hand, traditional pickling includes fermentation or canning, it takes longer, results in more complex flavors, and allows for long-term, shelf-stable storage. It also primarily uses salt (usually alongside vinegar) to encourage lactic acid bacteria to thrive.
I had my first quick pickles at a Taiwanese restaurant in London called Bao, known for its new-school approach to traditional street food. Alongside its signature steamed buns, they always serve you a side plate of pao tsai pickles, which are made up of quick-pickled fennel, radish, and daikon. The burst of colors on the plate, along with their light, clean pickled flavor, inspired this recipe – and so many more quick-pickled recipes to come.
How to Make Ahead and Store
Prepare your quick-pickled zucchini at least 24 hours before you want to eat them. Store them in a clean jar that can be sealed tightly, and keep them in the refrigerator. They can be enjoyed for a few weeks, but I usually get through them much quicker!
Serving Suggestions
As a pickle girl, I will literally eat these straight from the jar with a fork. But, if you’re a bit more sophisticated than me, I recommend these pickles on your favorite Poke Bowl or Buddha Bowl. They also go great with this Steak With Garlic Butter Mushrooms, this Mongolian Beef, or these Brisket Sandwiches; anywhere where the light, pickled flavor can cut through rich, fatty flavors.
Alternatively, serve them on your next charcuterie board to balance out the cheese and meats, and your guests will love them!
Ingredients
- 1 pound zucchini thinly sliced
- 1 medium onion thinly sliced
- 2 tablespoons sea salt
- 1 cup organic, unfiltered apple cider vinegar
- 1 cup filtered or bottled water
- 2 tablespoons sugar or honey
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- 1/2 teaspoon turmeric powder or chopped fresh turmeric
Instructions
- Combine zucchini and onion in a bowl; sprinkle with salt and cover with cold water. Let sit for 2 hours then drain and rinse thoroughly.
- In a saucepan, combine vinegar, water, sugar or honey, mustard seeds, celery seeds, and turmeric. Bring to a gentle simmer. If you let the liquid boil, you kill off most of the probiotics in the apple cider vinegar, so only heat it until the sugar fully dissolves.
- Transfer the drained zucchini and onions to jars, leaving a 1-inch gap at the top. Cover the veggies with the pickling liquid, making sure they are fully submerged.
- Let the jars cool to room temperature. Once they are cool enough to handle, seal with the lid and refrigerate for 24 hours before eating.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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