In many gardens, zucchini and squash can produce a bumper crop that can be hard to use up. Fortunately, this recipe for savory zucchini pickles will help you make the most of an abundant harvest and add some probiotics to your diet, too.
Preserving Zucchini
Zucchini is easy to save by drying it, pickling it, or freezing it. You can make delightful zucchini chips in your dehydrator that make great snacks. Just slice nice and thin with a mandolin, season, and dehydrate till crisp! Store your zucchini chips in an airtight bag or jar to keep them crisp for up to a couple of weeks.
You can freeze zucchini slices to use in sautées and stir-fries throughout the fall and winter. Or for soups, stews, muffins and breads, you can grate your zucchini, squeeze out the excess moisture and then freeze it by the cup to put into your recipes.
More Zucchini Recipes
More Pickle Recipes
- Garlic Pickled Greens
- Small Footprint Dill Pickles
- Heirloom Tomato Pickles
- Simple Pickled Beets
- Watermelon Rind Pickles
Zucchini Pickles with Rosemary and Sage
Ingredients
- 1 small red onion, very thinly sliced OR 2 shallots, sliced OR 1/2 cup chives, chopped
- 2 cups zucchini , or yellow summer squash, sliced into rounds or ribbons
- 2 to 4 sprigs fresh rosemary, stems removed
- 4 to 6 leaves fresh sage, chopped roughly
- 1 Tbsp. sea salt
- 1 cup filtered water
- 1/3 cup apple cider vinegar, (OPTIONAL for speed pickles. Do not use if fermenting.)
Instructions
- Mix sliced zucchini, onion and herbs and tightly pack into a clean, sterile 16-ounce (pint) glass jar until about 3/4 full.
- Dissolve sea salt in water to create brine solution. Stir until salt is dissolved. If using vinegar for speed pickles, add it now.
- Pour liquid into jar to cover zucchini and herbs. Add more filtered water if necessary so you only leave about an inch of room at the top.
- Or, if using vinegar for speed pickles, refrigerate for about an hour until chilled. (Better if left to pickle longer though.)
