Reviews (1)
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116 Ratings
5 star values:
21
4 star values:
25
3 star values:
37
2 star values:
25
1 star values:
8
Martha Stewart Member
Rating: 5 stars
07/08/2018
Amazingly simple and delicious, thank you
Back to Judy’s Zucchini Pickles
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Judy’s Zucchini Pickles
Recipe Summary
Yield: Makes about 2 pints
Ingredients
Ingredient Checklist
1 pound zucchini, washed, trimmed, and very thinly sliced
1 medium yellow onion, very thinly sliced
2 tablespoons fine sea salt
2 cups apple-cider vinegar
1 cup sugar
1 1/2 teaspoons dry mustard
1 1/2 teaspoons slightly crushed yellow mustard seeds
Scant 1 teaspoon ground turmeric
Gallery
Judy’s Zucchini Pickles
Recipe Summary
Yield: Makes about 2 pints
Gallery
Judy’s Zucchini Pickles
Judy’s Zucchini Pickles
Judy’s Zucchini Pickles
Recipe Summary
Yield: Makes about 2 pints
Recipe Summary
Yield: Makes about 2 pints
Yield: Makes about 2 pints
Makes about 2 pints
Ingredients
Ingredients
- 1 pound zucchini, washed, trimmed, and very thinly sliced
- 1 medium yellow onion, very thinly sliced
- 2 tablespoons fine sea salt
- 2 cups apple-cider vinegar
- 1 cup sugar
- 1 1/2 teaspoons dry mustard
- 1 1/2 teaspoons slightly crushed yellow mustard seeds
- Scant 1 teaspoon ground turmeric
Directions
Combine zucchini and onion in a large shallow bowl. Add salt; toss to combine. Add a few ice cubes and enough cold water to cover, stirring until salt dissolves. Let stand, at room temperature, until zucchini are slightly salty and softened, about 1 hour.
Drain, removing any remaining ice cubes. Dry thoroughly between two towels, or spin, a few handfuls at a time, in a salad spinner (excess water will thin the flavor and spoil the pickle). Rinse and dry the bowl. Return the zucchini and onion to the dry bowl.
In a saucepan, combine vinegar, sugar, dry mustard, mustard seeds, and turmeric, over medium heat; simmer for 3 minutes. Remove from heat, and let stand until just warm to the touch.
Pour the cooled brine over the zucchin-and-onion mixture, stirring to combine. Transfer to sterilized jars. Cover, and refrigerate for 1 to 2 days before serving. Will keep for about 3 months, refrigerated, in an airtight container.
Reviews (1)
Add Rating & Review
116 Ratings
5 star values:
21
4 star values:
25
3 star values:
37
2 star values:
25
1 star values:
8
Martha Stewart Member
Rating: 5 stars
07/08/2018
Amazingly simple and delicious, thank you
Reviews (1)
Add Rating & Review
116 Ratings
5 star values:
21
4 star values:
25
3 star values:
37
2 star values:
25
1 star values:
8
Add Rating & Review
116 Ratings
5 star values:
21
4 star values:
25
3 star values:
37
2 star values:
25
1 star values:
8
116 Ratings
5 star values:
21
4 star values:
25
3 star values:
37
2 star values:
25
1 star values:
8
116 Ratings
5 star values:
21
4 star values:
25
3 star values:
37
2 star values:
25
1 star values:
8
- 5 star values:
- 21
- 4 star values:
- 25
- 3 star values:
- 37
- 2 star values:
- 25
- 1 star values:
- 8
Martha Stewart Member
Rating: 5 stars
07/08/2018
Amazingly simple and delicious, thank you
Martha Stewart Member
Rating: 5 stars
07/08/2018
Amazingly simple and delicious, thank you
Rating: 5 stars
All Reviews for Judy’s Zucchini Pickles
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Judy’s Zucchini Pickles
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
