Pickled Zucchini (no sugar, Paleo, AIP, Keto, low lectin)
Just right, tart and a little crunchy, Pickled Zucchini makes an incredible condiment, snack, side or nibble. No sugar or sweetener added. For dinner, buffet, tapas, mezzas, sandwiches, salads and more! Paleo, AIP, Keto, Whole30, GAPS, Gluten-free, VAD, Vegan, Low Lectin and Anti-Inflammatory. (Okay to use extra big zucchini.)
Servings 1 16-ounce jar
Cost $2
Equipment
- mason jar 16 ounce or two 8-ounce
Ingredients
- 2 cups zucchini peeled and sliced into 1/4" slices, from 1 medium-large zucchini (It's okay to use a portion of an extra big zucchini, or multiply this recipe to use a whole big one, just be sure to see the note about the longer refrigeration time.)
- 3/4 cup water
- 1/2 cup apple cider vinegar for Paleo, rice vinegar or distilled white vinegar for others and if preferred -- all 3 versions turn out great!
- 1 teaspoon sea salt
- 1/2 teaspoon dill
- 1 clove garlic smashed
Instructions
- Peel and slice zucchini into 1/4" slices. (Why peel? Peeling reduces lectins and other less gentle compounds, making these zucchini pickles the gentlest, as well as the most delicious!)
- Place dried (or a generous sprig of fresh) dill into jar(s). Top with and fill jar with zucchini slices. (Choose the size mason jars you prefer. I use a 16-ounce jar most often, but two 8-ounce jars is another good choice.)
- Heat water, vinegar, salt and optional garlic in small saucepan, over medium-high heat. Stir briefly to dissolve the salt. Bring to a boil, then remove from the heat. Allow to cool 5 to 10 minutes.
- Pour over zucchini slices. Set aside to cool. If you wish, weight veggies down to keep them below the vinegar water.
- When mostly cool, screw on lids, and refrigerate 24 to 48 hours. If you use extra big overgrown zucchini, wait the full 48 hours minimum for the best texture.
