Quick Pickled Zucchini Spears
A simple way to use (and store) lots of zucchini
Ingredients
- 3/4 cup cider vinegar
- 1/2 cup water
- 3 tablespoons granulated sugar
- 3/4 teaspoon salt
- 2 medium zucchini ends trimmed
Instructions
- Combine vinegar, water, sugar, and salt in a small saucepan.
- Bring to a boil, stirring until sugar and salt are dissolved.
- Remove from heat and allow to cool.
- Cut zucchini in half length-wise and width-wise; cut each quarter into 3 spears.
- Transfer zucchini to a resealable container, and cover with brine.*
- Seal and refrigerate for 24 hours.
Notes
* If your zucchini isn't fully submerged in the pickling liquid, you have two options.
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.
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.