1/2 Photos of Quick Pickled Zucchini or Yellow Squash or Onion or Bell Pepper
The other day I made a recipe I have done with cucumbers forever with a zucchini that was sitting on the counter. It was great! Then I tried onion and bell pepper, also great. After a little research I found that this can also be frozen well. I have written it with numerous spice variations so it can be a go to recipe. Choose what you like or make up your own.
My Private Note
Units: US | Metric
- 2 zucchini, sliced very thin (or other abundant veggie)
- 1 cup sugar (can reduce to as little as 1/4 cup)
- 1/2 cup white vinegar (more or less, cover the cucumbers)
Mix or Match
- 1Mix sugar, salt, vinegar and chosen spice.
- 2Add zucchini (or other veggies). Be sure veggies are covered, if not adjust.
- 3Let the flavors develop for at least 3 hours in the fridge.
- 4This keeps very well in the fridge.
- 5If you are doing a big batch, consider freezing after the 3 hours.
- 6If you do a bunch of small zip locks or container you will be able to take just enough out at one time.
- 7If in zip locks, you can lay them out to freeze and then put a bunch in a larger zip lock for easy handling in the freezer.
- 8Remember to mark them, especially if you do a bunch of different spice mixes.
- 9If you make cucumbers, test freeze them. I am not sure they would freeze well.
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Nutritional Facts for Quick Pickled Zucchini or Yellow Squash or Onion or Bell Pepper
Serving Size: 1 (735 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 919.7
- Calories from Fat 28
- Total Fat 3.1 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 47.4 mg
- Total Carbohydrate 222.6 g
- Dietary Fiber 7.2 g
- Sugars 210.5 g
- Protein 6.7 g