Zucchini with a tangy bite
It’s July, which means that we have lots of produce ready to be harvested, daily, from our garden. It isn’t a big garden, but still we have LOTS of zucchini, long neck squash, and cucumbers. Thankfully, we have two of our adult children nearby, who are glad to partake in free produce. However, even with that, I still seek ways to use some of our produce. Now, I’m pretty sure that this weekend I’ll be making some quick pickled zucchini spears.
The original post from July 2015
Several summers ago, my husband and I decided to do some canning. It was a perfect summer hobby with young teens in our household. We were around most weekends, either hosting groups of friends or dropping kids off at other households hosting teens. What to do in between shuttling/supervising teens? Can local produce.
Then two years ago, my husband began coaching football at the local high school, which ate into our summer free-time. I could have canned on my own, but the thought of all of the work being done solo didn’t really thrill me. Bake, braise, cook on my own? Sure. Prep, fill jars, boil, check for sealing on my own? No thanks.
When zucchini became available locally within the past week or so, I thought about the canning we had done and remembered the pickled zucchini we made. What surprised me was that our now 17 year old, who didn’t like zucchini plain, absolutely adored the pickled version. So, I wondered, could I replicate that without the canning process? The answer to that, most delightfully, is yes.
The brine that I made for these pickles is quite simple. I wanted to incorporate the tang of vinegar, the bite of salt, and sweetness of sugar. However, if you want additional flavor, you absolutely can add garlic, dill, jalapenos, or whatever suits you. Be sure to let the zucchini hang out in the brine for at least 6 hours, but 24 hours would be ideal.
For more pickled veggies, try this recipe for pickled kale spears.
Quick Pickled Zucchini Spears
Ingredients
- 3/4 cup cider vinegar
- 1/2 cup water
- 3 tablespoons granulated sugar
- 3/4 teaspoon salt
- 2 medium zucchini ends trimmed
Instructions
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Combine vinegar, water, sugar, and salt in a small saucepan.
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Bring to a boil, stirring until sugar and salt are dissolved.
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Remove from heat and allow to cool.
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Cut zucchini in half length-wise and width-wise; cut each quarter into 3 spears.
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Transfer zucchini to a resealable container, and cover with brine.*
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Seal and refrigerate for 24 hours.
Notes
1. Make sure you consume the zucchini with a week or two.
2. Make more brine.
Fully submerged zucchini can be stored in a refrigerator from 1-3 months.
