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    You are in: Home / Recipes / Refrigerator Pickled Zucchini Ribbons Recipe
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    Refrigerator Pickled Zucchini Ribbons

    Refrigerator Pickled Zucchini Ribbons. Photo by Rand0mH3r0

    1/2 Photos of Refrigerator Pickled Zucchini Ribbons

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    3 hrs

    20 mins

    Kittencalskitchen's Note:

    Taken from the June/96 issue of Cooking Light magazine

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine first nine ingredients in a medium saucepan; bring to a boil.
    2. 2
      Reduce heat and simmer uncovered 15 minutes.
    3. 3
      Combine zucchini and onion in a large bowl and pour hot vinegar mixture over vegetables.
    4. 4
      Cover and let stand at room temperature for 3 hours.
    5. 5
      Refrigerate for a minimum of 8 hours before using.
    6. 6
      Store covered in refrigerator for up to 4 weeks.

    Ratings & Reviews:

    • on July 06, 2010

      55

      I came across this in search of a new and exciting way to eat zucchini. Boy am I glad that I came across this recipe! Changes I made: I used around 10 sprigs of dill, and crushed/peeled the garlic. I also threw the zucchini and onions in the brine 1 minute before I turned off the stove. Once the brine and veggies were cooled to room temperature, I threw them into a ziplock bag. Which helps me save space in the fridge while keeping all the veggies submerged in this tasty pickling solution/brine. I let them sit for 48hours before indulging. (Let those flavors meld!!) Thanks for a unique recipe! Will be making this again today or tom for a picnic. Also, I took a few pictures which I will post in the next week.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 23, 2010

      55

      Very good! I wasn't too sure how these would turn out, but we loved them. Great way to use up some zucchini! Thanks for sharing.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 11, 2009

      55

      I was looking for something new to do with all of the zucchini in my kitchen and stumbled upon this recipe and decided to give it a try. The 'brine' boiling on the stove smelled God awful and I was sure that I had just wasted a zucchini but I poured the concoction over my zucchini and onion sticks (I didn't read the part about *thinly* slicing the zucchini) and put it in the fridge to await the results. I was pleasantly surprised by the flavor when I snuck a taste just hours later. This is such a different recipe than anything I've ever tasted and I really like it! I've never eaten zucchini raw before but I can't get enough of this stuff! Thanks for a great new recipe that I'll be making every time I get zucchini! (The brine made enough to almost fill a 1 qt canning jar stuffed with zucchini and onion.)

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Refrigerator Pickled Zucchini Ribbons

    Serving Size: 1 (65 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 29.5
     
    Calories from Fat 1
    86%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 315.6 mg
    13%
    Total Carbohydrate 6.2 g
    2%
    Dietary Fiber 0.6 g
    2%
    Sugars 4.5 g
    18%
    Protein 0.6 g
    1%

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