Lively tasting quick pickled zucchini is a nice addition to any summer lunch or dinner spread. Cutting the zucchini into long strips makes for a pretty presentation.

Adam Dolge
Source: EatingWell Magazine, June 2019
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut zucchini into long strips using a vegetable peeler, discarding the inner seeds. (You should have about 12 ounces of strips.) Place in a heatproof jar and add dill.

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  • Combine vinegar, water, sugar, mustard seeds, garlic and crushed red pepper in a medium saucepan. Bring to a boil. Pour into the jar. Let stand at room temperature for 20 minutes. Drain and serve immediately.

Nutrition Facts

8 calories; protein 0.5g 1% DV; carbohydrates 1.5g 1% DV; exchange other carbs; dietary fiber 0.4g 2% DV; sugars 1g; fat 0.2g; saturated fatg; cholesterolmg; vitamin a iu 99.2IU 2% DV; vitamin c 7.4mg 12% DV; folate 10mcg 3% DV; calcium 7.7mg 1% DV; iron 0.2mg 1% DV; magnesium 7.4mg 3% DV; potassium 107.3mg 3% DV; sodium 39.8mg 2% DV.