I love when you use recipes from books I already own. It’s a kind tap on the shoulder that tells me to give it another once over.
As for pickles, I love bread and butter pickles, but the kind that are usually labelled “sweet with heat”. I like that zing of spice after that initial sweet taste. So I’m gonna bust out my Zuni book and mandolin and see where it takes me!
There is a wonderful restaurant called Rabbit (yes, they always have a rabbit dish on the menu) in our nearby city which serves the most amazing hamburger. (It’s off menu… you have to ask for it.) The beef is superior, cooked only to barely medium, the bun is freshly made and perfect, and it is served with the best salty pommes frites. The thing that makes the burger otherworldly, though, is the pert fresh house-made pickles it is served with. Thanks for the push to give these a try, as I’d like to not have to drive 45 minutes for such a lovely burger!
I made these 3 years ago and promptly lost the recipe. I’ve been looking for it for nearly 2 years and haven’t been able to find it amongst my boxes of misc recipes and paper scraps. It’s so delicious!
jam! i know you without the description. ; ) the main issue is a texture one- these pickles are never heated and so it keeps the thin strips of zucchini crispy. if you were to water process these, you’d lose that. but supposedly these keep for months in the fridge, so maybe not necessary anyway? good to hear from you! xoxoo
Hey Tim, if you managed to win Bryan’s approval, then these must be DAMN good (no offense people!). I LOVE zucchini (the capitalization says it all), but the pickling is an interesting twist. The last pickle I made were carrot pickles soaked in a ginger steeped white vinegar (Clotilde’s version). I wonder if zucchini could be used in this case.
Is there any vegetable out there that hasn’t been pickled?
These are great. This recipe is a real keeper. We made them yesterday after I found your blog on a Google search for Zucchini Pickles. This seemed to be the easiest recipe I found, and I didn’t have to go to the store for some spice or seed I will never use again.
I LOVE LOVE LOVE these pickles. I’ve been making them annually ever since Luisa wrote about them a few years ago, and I recommend them to *everyone* I encounter who has an excess of zucchini in their lives. They are SO ADDICTIVE!
I had the same question as a few others re: preserving. Might try it anyway as an experiment. Meanwhile I made a variation on this with ribbons of pale green Pattypan squash (seeds removed) and a few carrot threads for, agave instead of sugar, turmeric, coriander & mustard seed. It was a big hit! Thanks for the inspiration.
In response to Joanna and Alice: these are lovely post-processing. I made the same recipe for the last two years , and processed in a water bath for 20 minutes or so. They have a fantastic texture and hold up nicely – perhaps not a huge crunch but definitely worth it nonetheless. (I would compare crunch but haven’t had them unprocessed.) My favourite pickles ever – I can a lot and these are the only ones people ask about year after year!
I sliced mine by hand as thin as I could muster (I don’t have a mandolin). I would guess about 1/8 an inch, though it was hardly uniform. The onions were a little thicker since they’re harder to cut. Really really worth the effort. May I recommend on a veggie burger, and on a thin cracker with goat cheese? Best. Pickles. Ever.
Oh! Love the presentation of thin vertical slices. I try to be conscious of the aesthetic presentation of my canned goods and made some diagonal rounds of sweet and sour zucchini pickles but for some reason I was never tempted to eat them. I’ll have to try again using this method!
Made these the other day and keep sneaking to the fridge to grab a forkfull out of the jar. The best pickled thing I have eaten (aside from possibly pickled beets – anyone have a recipe for that?). I have so far served them with goat cheese and sun-dried tomatoes on a dark wheat bread. But have been thinking about using them in potato salad as well.
We made these last summer and loved them, then I forgot where I found the recipe… Thank goodness for the brilliant photo you took! When it popped up in the google image search (my best tool for finding the forgotten source of a fantastic recipe) I remembered it immediately.
These are truly a treat, cool and briny from the fridge. They pair so well with grilled fare, can be chopped into a salad with celery, mayo, apple, and leftover chicken for a twist on “chicken salad.”
To your note – these do last a while – though this is hard to test as they typically don’t stay around for long.
As far as prep is concerned, we were fortunate to receive a Breville Sous Chef food processor as a wedding present from a very kind family member. Its adjustable slicing disc makes quick work of the zucchini and onions.
Wow, this sounds really good! The only problem I have is that I don’t have a scale. About how many zucchini is in one pound? Our zucchini will be ready in a few weeks and I’d really love to try this. Thanks.
You’ve got to get a scale! Look for one at a yard sale, or borrow one from a neighbor. There is no way to describe how many zucchini are in a pound since every zucchini is a different size and shape and weight. Or, just wing it and see what happens. : )
I made these in 2014. However, I did process mine in hot water bath for 20 minutes, because who has room in their fridge for a few dozen jars of them! They were a hit with all who ate them. I also used both yellow and green zucchini in mine and in some bottles I put sliced into 1/4″ rounds, other bottles I put 1/2″ chunks while in others I put zucchini cut into quarters lengthwise, and alternated yellow and green in the bottles. They looked as good as they tasted! it is mid-August here and the zucchini are ready for harvest -any guesses as to what I’m doing today!