Easy Pickled Zucchini
Sweet and sour pickled zucchini are a quick, nutritious, fresh and light summer side dish to make and enjoy on the hottest days of the year.
Servings: 4 portions
Calories: 70kcal
Equipment
Ingredients
- 4-5 Medium Zucchini around 600-750g
- 2-3 Garlic Cloves
- 2 Fresh Mint Sprigs
- Chilli Flakes optional
…for the marinade…
- 250 g White Vinegar
- 250 g Water
- 30 g Brown Sugar
- 1 tablespoon Sea Salt
- 25 g Vegetable Oil
Instructions
- Add all the ingredients of the marinade to a saucepan, mix well and place over medium heat until boiling. Boil for 2 minutes, then turn off the heat and set aside.
- Wash the zucchini and dry them well, then slice them thin with a mandolin and place them in a glass bowl that can hold at least 2 litres.
- Chop the garlic cloves and the fresh mint leaves, also well washed and dried.
- Add the garlic, mint and chilli pepper flakes to the bowl with the zucchini.
- Pour over the zucchini slices the marinade liquid previously prepared which will have cooled slightly.
- Leave to cool down at room temperature, then cover with plastic wrap and place in the fridge for at least one night before enjoying.
Notes
Marinated pickled zucchini can be kept in the refrigerator covered in cling film or in an airtight container for 3-4 days.
Alternatively, they can be placed in sterile glass jars and boiled in plenty of water for about 30 minutes. Leave the jars to cool in the boiling water until they reach room temperature and the vacuum has formed, then label and place in the pantry or in a dark, dry place and consume throughout the year.
Nutrition
Calories: 70kcal | Carbohydrates: 7g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Potassium: 545mg | Fiber: 2g | Sugar: 5g | Vitamin A: 413IU | Vitamin C: 36mg | Calcium: 42mg | Iron: 1mg