Pickled Zucchini
- Ready In:
- 15mins
- Ingredients:
- 8
- Yields:
-
5 cups
ingredients
- 1 1⁄2 lbs zucchini, unpeeled
- 2 lemon cucumbers
- 1 large red onion, peeled
- 1 teaspoon salt
- 2 red bell peppers (I used orange bells) or 2 yellow bell peppers (I used orange bells)
- 2 cups apple cider vinegar
- 2⁄3 cup sugar
- 2 teaspoons pickling spices
directions
- Thinly slice the zucchini and lemon cucumbers. Cut the red onions into thin crescents.
- In a non-reactive bowl combine the zucchini, lemon cucumbers, red onion and salt. Set aside for 30 minutes. After the thirty minutes are complete, rinse and drain the vegetables well in a colander.
- Meanwhile, stem and seed the bell peppers. Remove the membrane. Thinly slice them into long slivers.
- In a 5-quart non-reactive pot bring the apple cider vinegar, sugar and pickling spices to a rolling boil. Boil until sugar has dissolved.
- Remove from heat and add the bell peppers and zucchini mixture. Mix well.
- Spoon into glass jars that have a tight fitting lid. Set aside to cool slightly then cover and refrigerate.
- Chill at least 24 hours or up to 6 weeks.
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RECIPE SUBMITTED BY
COOKGIRl
United States