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Quick Pickled Zucchini Ribbons

  • 15 m
  • 35 m
Adam Dolge
“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.”


    • 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


  • 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.
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