Quick Pickled Zucchini And Red Onions Recipes

PICKLED ZUCCHINI AND ONIONS

Pickled Zucchini and Onions image

Use this recipe as a topping for our Turkey-Pork Burgers.

Provided by Martha Stewart

Number Of Ingredients 7

Ingredients

2 cups cider vinegar
1 3/4 cups packed light-brown sugar
3 dried bay leaves
1 tablespoon coarse salt
1 teaspoon dried oregano
2 pounds zucchini, thinly sliced
2 small onions, halved and thinly sliced

Steps:

In a large saucepan, combine vinegar, sugar, bay leaves, salt, and oregano. Cook over high heat until sugar is dissolved, about 3 minutes.
Pour mixture over zucchini and onions. Let cool completely; refrigerate in an airtight container at least 3 hours.

QUICK PICKLED ZUCCHINI AND RED ONIONS

Quick Pickled Zucchini and Red Onions image

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

Provided by Karen's Kitchen Stories

Categories Pickles

Time 2h45m

Number Of Ingredients 7

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

Steps:

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.
Place the zucchini and onions into a heat proof bowl or large measuring cup.
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 0.14, SaturatedFat 0.03, Carbohydrate 6.12, Fiber 0.47, Sugar 5.23, Protein 0.52, Sodium 631.92, Cholesterol 0.00

QUICK-PICKLED ZUCCHINI

Quick-Pickled Zucchini image

Provided by Nancy Fuller

Categories side-dish

Time 1h20m

Yield 2 quarts

Number Of Ingredients 8

Ingredients

2 cups distilled white vinegar
3 tablespoons kosher salt
2 tablespoons yellow mustard seeds
2 teaspoons red chile flakes
6 sprigs fresh dill
4 cloves garlic, thinly sliced
3 medium zucchini (about 2 pounds), sliced into 1/2-inch-thick rounds
1 small red onion, halved and sliced into thin half-moons

Steps:

In a medium saucepan over medium-high heat, bring the vinegar, salt, mustard seeds, chile flakes and 3 cups water to a simmer. Cook until the salt has dissolved, about 5 minutes.
Divide the dill, garlic, zucchini and onions evenly between 2 quart-size mason jars.
Pour the hot liquid into the mason jars to cover the ingredients and let cool to room temperature, about 1 hour. Serve immediately or cover with lids and store in the refrigerator for up to a week.

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Toss the zucchini, onion, shallots, and salt together in a colander and place over a bowl to catch the liquids. Cover the bowl and refrigerate for at least a couple hours. Toss once or twice along the way. You're aiming to get as much liquid out of the zucchini as possible. When you're finished draining the zucchini, shake off any water. At this point you want the zucchini as dry as possible. Place in a 1 liter / 1 quart jar along with the dill, chile pepper, and mustard seeds. Alternately, you can cram them into a 3/4 liter Weck jar like I do, but it's always a bit snug in the jar.
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