Zutaten für Quick Zucchini Pickles
- 2 pounds zucchini, thinly sliced
- 1 tablespoon kosher salt
- Rice Vinegar
- Granulated Sugar
- 1 tablespoon sesame oil
- Garlic Cloves
- ¼ teaspoon red pepper flakes (or more, to taste)
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Zubereitung von Quick Zucchini Pickles
- In a large bowl, toss 2 pounds of thinly sliced zucchini with 1 tablespoon of kosher salt.
- Let stand for 15 minutes to draw out excess moisture.
- Drain the zucchini in a colander and firmly squeeze out as much liquid as possible.
- In the same bowl, whisk together 1 cup of white vinegar, ½ cup of sugar, 1 tablespoon of sesame oil, 2 cloves of minced garlic, and ¼ teaspoon of red pepper flakes (or more, to taste).
- Add the squeezed zucchini to the vinegar mixture and toss gently to combine.
- Transfer the pickles to an airtight container and refrigerate for at least 30 minutes before serving. The flavor will deepen if allowed to sit longer (up to 3 days).
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
20g
Fat
2g
Carbs
2g
Recipe Tags (Choose a tag and find related recipes!)
30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Appetizers Condiments Etc Vegetables American Easy Central American Beginner Cook Kid Friendly Kosher Picnic Spring Summer Vegan Vegetarian Dietary Low Cholesterol Seasonal Low Saturated Fat Low Calorie Low Carb Garnishes Healthy 2 Low In Something Squash To Go Presentation Served Cold 3 Steps Or Less
