Pickled zucchini

Irisa Raina 9


These zucchini and onions are great as a compliment to grilled chicken and fish!

I mostly serve these cold, but if I do want them warm I put about 1 tablespoon of unsalted butter in a pan and give them a quick sauté.

They are equally good cut into 1/4s and toss with some fettuccine and fresh granted Parmesan cheese.



☆☆☆☆☆ 0 votes

2 to 3
5 Min


Add to Grocery List

  • ·
    2 mediumzucchini { cut into ¼ inch rounds }
  • ·
    ½ of a sweet onion { sliced }
  • ·
    1 tablespoon coarse kosher salt
  • ·
    1 tablespoon tunbinado sugar
  • ·
    10 limes for the juice { you should have about 2 cups of juice }
  • ·
    1 habanero pepper { left whole but make 2 slits in it }
  • ·
    fine sea salt and fresh ground pepper to season on your plate

How to Make Pickled zucchini


  1. Bring enough water to cover the zucchini and onion. Once the water starts to boil and the salt and sugar. Once they have dissolved add the zucchini and onions and boil for “30 seconds”, while the vegetables are boiling keep pushing them down into the water.
  2. Put the vegetables in a strainer in the sink then pour the hot water over them while they are in the strainer and then run cold water over them, drain.
  3. Put the zucchini and onions in a jar; add the habanero pepper pour the lime juice on top going ¼ inch from the top, wipe the rim and put the lid and ring on.
  4. Let this sit on the counter for several hours turning it upside down every couple of hours. Now put this in the back of the refrigerator for at least 5 days, the longer they sit the better they are, then enjoy. These should last for several weeks in the refrigerator.

Printable Recipe Card

About Pickled zucchini

Main Ingredient: Vegetable
Regional Style: American

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