Quick Pickled Zucchini Ribbons

Quick Pickled Zucchini Ribbons

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From: EatingWell Magazine, June 2019

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 2 medium zucchini (about 1 pound)
  • 8 sprigs fresh dill
  • ¾ cup white-wine vinegar
  • ¾ cup water
  • 1 tablespoon sugar
  • 2 teaspoons mustard seeds
  • 1 clove garlic, crushed
  • ¼ teaspoon crushed red pepper

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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 information

  • Serving size: ¼ cup
  • Per serving: 8 calories; 0 g fat(0 g sat); 0 g fiber; 1 g carbohydrates; 1 g protein; 10 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 99 IU vitamin A; 7 mg vitamin C; 8 mg calcium; 0 mg iron; 40 mg sodium; 107 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: ½ vegetable

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