Ingredients for Refrigerator Pickled Zucchini Ribbons
- Cider Vinegar
- 1/2 cup water
- 1/4 cup sugar
- 2 tablespoons salt
- Mustard Seeds
- 1/4 teaspoon turmeric
- Crushed Red Pepper Flakes
- Fresh Dill Sprigs
- Garlic Cloves
- 2 medium zucchini, thinly sliced into ribbons
- 1/2 medium red onion, thinly sliced
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How to Make Refrigerator Pickled Zucchini Ribbons
- In a medium saucepan, combine 1 cup white vinegar, 1/2 cup water, 1/4 cup sugar, 2 tablespoons salt, 1 teaspoon celery seed, 1 teaspoon mustard seed, 1/2 teaspoon black peppercorns, 1/4 teaspoon turmeric, and 2 cloves garlic, minced.
- Bring the mixture to a rolling boil over medium-high heat.
- Reduce heat to low, and simmer uncovered for 15 minutes, stirring occasionally.
- While the vinegar mixture simmers, thinly slice 2 medium zucchini lengthwise into ribbons using a vegetable peeler or mandoline. Thinly slice 1/2 medium red onion.
- In a large, heat-safe bowl, combine the zucchini ribbons and red onion.
- Carefully pour the hot vinegar mixture over the vegetables, ensuring they are fully submerged.
- Cover the bowl and let stand at room temperature for 3 hours.
- Refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to fully develop.
- Store covered in the refrigerator for up to 4 weeks.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
18g
Fat
0g
Carbs
2g
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Time To Make Course Main Ingredient Preparation Occasion For Large Groups Low Protein Healthy Condiments Etc Vegetables Easy Refrigerator Beginner Cook Holiday Event Low Fat Vegetarian Stove Top Dietary Gifts Low Cholesterol Low Saturated Fat Low Calorie Comfort Food Low Carb Inexpensive Healthy 2 Low In Something Squash Brunch Taste Mood Equipment Number Of Servings 4 Hours Or Less
