Pickled Zucchini Ribbons Recipe

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Pickled Zucchini Ribbons

Recipe Summary

Yield: Makes 2 quarts

Ingredients

Ingredient Checklist

2 pounds medium zucchini

2 medium onions

2 tablespoons coarse salt

1 quart cider vinegar

2 cups sugar

1 tablespoon dry mustard

1 tablespoon yellow mustard seed

1 1/2 teaspoons turmeric

1 teaspoon ground cumin

      Cook's Notes

Be sure to let the brine cool completely before pouring it over the thinly sliced vegetables. If submerged in hot liquid, the zucchini will quickly turn soggy and won’t retain its shape or texture during pickling.

Gallery

Pickled Zucchini Ribbons

Recipe Summary

Yield: Makes 2 quarts

Gallery

Pickled Zucchini Ribbons

Pickled Zucchini Ribbons

Pickled Zucchini Ribbons

Recipe Summary

Yield: Makes 2 quarts

Recipe Summary

Yield: Makes 2 quarts

Yield: Makes 2 quarts

Makes 2 quarts

Ingredients

Ingredients

• 2 pounds medium zucchini
• 2 medium onions
• 2 tablespoons coarse salt
• 1 quart cider vinegar
• 2 cups sugar
• 1 tablespoon dry mustard
• 1 tablespoon yellow mustard seed
• 1 1/2 teaspoons turmeric
• 1 teaspoon ground cumin

Directions

Using a mandoline or sharp knife, cut zucchini lengthwise into 1/8-inch-thick slices. Halve onions lengthwise, and cut into 1/8-inch-thick slices. Transfer vegetables to a colander set in a bowl. Toss well with salt. Refrigerate 1 hour.

Meanwhile, bring vinegar, sugar, and spices to a boil in a medium saucepan, stirring. Reduce heat; simmer 5 minutes. Let cool completely, about 30 minutes.

Rinse zucchini and onions well, and drain. Pat dry between paper towels.

Transfer zucchini and onions to a large bowl; pour in brine. Transfer to airtight containers; refrigerate at least 1 week (pickles will keep 3 weeks more).

      Cook's Notes

Be sure to let the brine cool completely before pouring it over the thinly sliced vegetables. If submerged in hot liquid, the zucchini will quickly turn soggy and won’t retain its shape or texture during pickling.

Cook’s Notes

Be sure to let the brine cool completely before pouring it over the thinly sliced vegetables. If submerged in hot liquid, the zucchini will quickly turn soggy and won’t retain its shape or texture during pickling.

Reviews (3)

Add Rating & Review

58 Ratings

5 star values:

                                  8

4 star values:

                                  15

3 star values:

                                  17

2 star values:

                                  13

1 star values:

                                  5

Reviews (3)

Add Rating & Review

58 Ratings

5 star values:

                                  8

4 star values:

                                  15

3 star values:

                                  17

2 star values:

                                  13

1 star values:

                                  5

Add Rating & Review

58 Ratings

5 star values:

                                  8

4 star values:

                                  15

3 star values:

                                  17

2 star values:

                                  13

1 star values:

                                  5

58 Ratings

5 star values:

                                  8

4 star values:

                                  15

3 star values:

                                  17

2 star values:

                                  13

1 star values:

                                  5

58 Ratings

5 star values:

                                  8

4 star values:

                                  15

3 star values:

                                  17

2 star values:

                                  13

1 star values:

                                  5

• 5 star values:
• 8
• 4 star values:
• 15
• 3 star values:
• 17
• 2 star values:
• 13
• 1 star values:
• 5

Martha Stewart Member

Rating: 5.0 stars

09/10/2020

                I love this recipe; been making it for years. Always a hit with guests. I also make zucchini "pickles" with these same ingredients; I cut the squash in small quarters instead and can them using a pickling weight because zucchini likes to float in the jar. I water treat 10 min.  

Martha Stewart Member

Rating: 5 stars

08/18/2014

                These came out fantastic, I wonder if any one has tried canning them?  I also used  this pickle brine for some blanched cauliflower , great.  

Martha Stewart Member

Rating: Unrated

08/11/2008

                I made these pickles with the intention of using up garden zucchini, but this simple recipe turned out to be the hit of my dinner party. They were ready in hours and everyone wanted to know what was in the pickling mix!  

Martha Stewart Member

Rating: 5.0 stars

09/10/2020

                I love this recipe; been making it for years. Always a hit with guests. I also make zucchini "pickles" with these same ingredients; I cut the squash in small quarters instead and can them using a pickling weight because zucchini likes to float in the jar. I water treat 10 min.  

Rating: 5.0 stars

Rating: 5 stars

08/18/2014

                These came out fantastic, I wonder if any one has tried canning them?  I also used  this pickle brine for some blanched cauliflower , great.  

Rating: 5 stars

Rating: Unrated

08/11/2008

                I made these pickles with the intention of using up garden zucchini, but this simple recipe turned out to be the hit of my dinner party. They were ready in hours and everyone wanted to know what was in the pickling mix!  

Rating: Unrated

All Reviews for Pickled Zucchini Ribbons

• of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Pickled Zucchini Ribbons

• of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest