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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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    Units: US | Metric


    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.

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    Ratings & Reviews:

    • on July 06, 2010


      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.

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    • on September 23, 2010


      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.

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    • on August 11, 2009


      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.)

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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
    Total Fat 0.1 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 315.6 mg
    Total Carbohydrate 6.2 g
    Dietary Fiber 0.6 g
    Sugars 4.5 g
    Protein 0.6 g

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