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. Source: EatingWell Magazine, June 2019

Adam Dolge
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Ingredients

Directions

  • 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; 0.2 g total fat; 40 mg sodium. 107 mg potassium; 1.5 g carbohydrates; 0.4 g fiber; 1 g sugar; 0.5 g protein; 99 IU vitamin a iu; 7 mg vitamin c; 10 mcg folate; 8 mg calcium; 7 mg magnesium;