Quick refrigerator pickles are summer’s perfect snack food. Nibble on these salty, slightly crisp zucchini pickles with a glass of wine in the late afternoon, after a long day outside. Snack on them as the sun goes down, and take note of how the color matches the waning daylight sky.
Their golden color comes from turmeric, the spice on everyone’s mind because of it’s anti-inflammatory properties. As a cook, I also love the golden color it gives to dishes. It has a slightly bitter flavor and a pleasant ginger-citrus aroma. But these pickles…well, they just taste like summer.
| Servings 16 |
- 1 cup cider vinegar
- 2 tablespoons sugar
- 2 bay leaves
- 4 garlic cloves, thinly sliced
- 1 tablespoon kosher salt
- 1 1/2 teaspoons coriander seeds
- 1 1/2 teaspoons mustard seeds
- 1/2 teaspoon celery seed
- 1/4 teaspoon tumeric
- 1 1/4 pounds zucchini, thinly sliced (about 4 cups)
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- Combine the vinegar, sugar, bay leaves, garlic, salt, coriander seeds, mustard seeds, celery seeds and turmeric in a saucepan and bring to a boil. Continue to boil, stirring to dissolve the sugar, 1 minute. remove from the heat and combine with the zucchini. Allow to cool to room temperature with the zucchini fully submerged in the liquid.
- Cover tightly and refrigerate at least 2 hours.
Ok thank you for this reminder!!!!! Will be giving this a go for sure.
I love pickles very much I have tested and made various type pickles but it is new. Thanks for sharing it.
I know this is an old post, but is there any reason you couldn’t can these for storage? I made some a month ago and they were so wonderful, I’d love to save some of the summer harvest to enjoy this winter.
Thanks!
While I haven’t done it, as long as you follow safe procedures for canning I would think it would be fine!