As a half-assed gardener with a strong brown thumb, the one thing I manage to successfully grow year after year is a surplus of zucchini. Don’t ask me why – I have no clue. Perhaps it’s the winning combination of neglect and a moist, rainy climate. At any rate, each year I have more zucchini than I could ever possibly eat, and a freezer full of shredded zucchini that takes up space. One can eat only so much zucchini bread, after all.
So it was great delight to develop a simple refrigerator pickle recipe that uses zucchini rather than the traditional cucumber. Zucchini pickles – who knew? It was certainly a new concept for me. I have found that I love these tasty treats – they have a vastly different texture than cucumbers and taste amazing when combined with Korean barbeque tacos or wraps.
These pickles will keep in the refrigerator for several months and the combination of turmeric and mustard results in a surprisingly sweet pickle. If you’re like me and end up with 80 fat zucchinis in the garden, you might find this recipe to be a godsend.
- 6 zucchinis
- 1 large onion
- 4 TB salt
- 10 cups cold water
- 6 cups ice cubes
- 4 cups Cider Vinegar
- 2 cups Sugar
- 1 TB dry mustard
- 1 TB Mustard Seed
- 2 tsp Tumeric
- Slice zucchini to 18' ( use mandolin if available)
- Cut onion into thin strips
- Lightly toss zucchini and onion with water salt.
- Cover mixture with water and ice cubes
- Chill for one hour, covered
- Simmer remaining ingredients for 5 minutes
- Allow to cool
- Remove zucchini and onion from water, strain and place in containers
- Pour cool brine over vegetables and cover
- Wait 24 hours before serving