Absolutely! Here’s a bright, appetizing, and informative article for your **Incredibly Delicious Zucchini Pickle Recipe** — ideal for food blogs, gardening newsletters, or summer canning guides:
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### **Incredibly Delicious Zucchini Pickle Recipe You’ll Want to Make All Summer Long**
Got more zucchini than you know what to do with? Whether it’s fresh from your garden, the farmers market, or your neighbor’s front porch (again), this **Incredibly Delicious Zucchini Pickle Recipe** is the perfect way to put it to great use.
Tangy, crisp, and bursting with flavor, these zucchini pickles are a unique twist on traditional cucumber pickles — and just as easy to make. They’re sweet, savory, a little zippy, and perfect for sandwiches, burgers, charcuterie boards, or straight from the jar!
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### **Why You’ll Love These Zucchini Pickles**
* ✅ **Quick & easy** — no fancy canning gear required
* ✅ **Great way to preserve summer produce**
* ✅ **Crunchy & full of flavor**
* ✅ **Low-waste, budget-friendly, and fun to make**
* ✅ **A conversation-starter at cookouts and parties**
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### **Ingredients:**
* 4–5 medium zucchini, thinly sliced (about 4 cups)
* 1 medium onion, thinly sliced
* 1/4 cup kosher salt
* 2 cups apple cider vinegar
* 1 cup white vinegar
* 1 1/4 cups sugar
* 1 tablespoon mustard seeds
* 1 tablespoon celery seeds
* 1/2 teaspoon turmeric
* 1/2 teaspoon red pepper flakes (optional, for heat)
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### **Instructions:**
1. **Salt and chill the zucchini**
In a large bowl, toss the sliced zucchini and onion with kosher salt. Let sit for 1–2 hours (or overnight in the fridge) to draw out excess moisture. Then rinse well and pat dry.
2. **Make the pickling brine**
In a saucepan, combine apple cider vinegar, white vinegar, sugar, mustard seeds, celery seeds, turmeric, and red pepper flakes (if using). Bring to a simmer until the sugar dissolves.
3. **Pack and pour**
Place the zucchini and onion slices into clean jars. Pour the hot brine over the veggies, leaving about 1/2 inch of space at the top.
4. **Cool and chill**
Let the jars cool to room temperature. Seal and refrigerate. For best flavor, let them sit for at least 24 hours before digging in.
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### **Storage Tips**
* These are **refrigerator pickles**, so no need to process them in a water bath.
* Store in the fridge and enjoy within 2–3 months (if they last that long!).
* Always use clean utensils when scooping from the jar to extend shelf life.
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