If you think making pickles is some mysterious, long, drawn-out process then let me introduce you to the “quick” pickle! Say hello to my little friends.
These zucchini pickles take all of twenty minutes to make and after an overnight stay in the refrigerator they’re ready to eat. You can use any tall jar or two you have lying around – mason jars, pickle or spaghetti sauce jars. If you don’t have a jar you can use a glass bowl.
To make them all you do is heat vinegar, sugar, salt and red pepper flakes together. I forgot to mention they have a little spicy kick to them. You can go easy on the spice or omit it all together but I wouldn’t. They’re not burn-your-tongue off spicy. It’s a subtle kick.
Then I add a little lemon juice because zucchini loves lemon, and fresh thyme sprigs.
You pour the hot vinegar over the zucchini slices, let it cool, cap it and refrigerate overnight. Like magic, the next day you’ll have pickles!
Ready-to-eat pickles that will last up to six weeks and improve with age.
I don’t know if I’ll ever look at a cucumber pickle the same way again because these zucchini ones have so much more flavor. Their texture is a little different from a cucumber, a little softer and denser. They don’t have quite the same snap but you won’t miss it. I promise.
I can’t stop eating them. On burgers, sandwiches, chopped up in salads. Off my fork.
Piled in a bowl while I watch TV like they’re some kind of irresistible dessert.
I. Can’t. Stop. Eating. Them. Don’t send help.
Quick and easy to make zucchini pickles! They take 20 minutes to make and no special equipment is required.
- Put the sliced zucchini and thyme in a large jar or heat proof bowl/container.
- In a medium saucepan set over medium, heat the vinegar, sugar, salt and red pepper flakes, stirring until the sugar and salt have dissolved, about 2 minutes. Remove from heat and stir in the lemon juice.
- Pour into the jar over the zucchini slices. Let it cool without a lid.
- Put a lid on it and refrigerate overnight - then they're ready to eat. Store up to 6 weeks.
Adapted from Food Network
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