Looking for a keto-friendly twist on a pantry staple? Say hello to our Pickled Zucchini! It’s crunchy, tangy, and the ultimate sidekick for your low-carb lifestyle. Whether you’re a pickling newbie or an old hand, this recipe is a cinch to make. Plus, it’s low in carbs and totally keto-approved. Ready to stock your pantry the keto way? Let’s get pickling!
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Preparation and cooking overview
Cut the zucchini and prepare a brine by simmering a mixture of apple cider vinegar, garlic, and spices to make pickled zucchini. Once the brine is ready, pour it over the zucchini in a jar. Let it cool, wait for a day, and then put it in the fridge. With just 20 minutes of prep time, you’ll have a yummy side dish or snack to enjoy!
Chef’s note
Want to make the pickled zucchini your own way? Add different spices or ingredients. Put in slices of onion, some bay leaves, or a little bit of ginger for a special taste. If you like, add some fresh dill to the jar to enhance the flavor even further! Try our fermented recipes from ourside dish recipe collection.
- Prep Time: 20 minutes
- Fermentation Time: 1 day
- Total Time: 1 day
- Difficulty Level: Easy
- Recipe Makes 3 cups
? Ingredients for this pickled zucchini recipe
To make quick zucchini pickles, you’ll need these simple ingredients:
- 2 medium zucchini, sliced
- 3 cloves garlic, peeled
- 1 cup water
- 1 cup apple cider vinegar
- 1 tablespoon pickling salt
- ½ tablespoon whole black peppercorns
- 1 teaspoon mustard seeds
- ¼ tablespoon red peppercorns
- 1 tablespoon keto-friendly sweetener
Ingredient substitutions
Not sure about some of the ingredients? Explore these keto-friendly alternatives:
- Pickling salt: Substitute with any non-iodized salt, such as kosher salt or coarse sea salt.
- Apple cider vinegar: Use red or white wine vinegar if you don’t have apple cider vinegar.
- Keto-friendly sweetener: Any keto sweetener, like erythritol, stevia, or monk fruit, works great in this easy recipe.
- Black peppercorns: White peppercorns or ground black pepper work well as alternatives.
- Mustard seeds: If you’re out of yellow mustard seeds, use celery seeds.
- Red peppercorns: Use a pinch of paprika for a touch of color and flavor.
Additional ingredients
Want to enhance the flavor profile of this zucchini pickles recipe? Try these optional ingredients:
- Onion slices: Add some thinly sliced white onions for extra crunch and a hint of sweetness.
- Bay leaves: Toss in a couple of bay leaves for an earthy, aromatic note.
- Fresh ginger: Grate or thinly slice fresh ginger for a zesty and slightly spicy kick.
- Fresh dill sprigs: Enhance the aroma and flavor with a few fresh dill sprigs.
- Cayenne pepper: For a spicy pickled zucchini recipe, add one teaspoon of cayenne pepper.
To make zucchini pickles, you’ll need the following kitchen tools:
- Measuring spoons and cups
- Zigzag slicer
- Cutting board
- Clean jar with lid
- Saucepan
- Glass jar or airtight container
Tool substitutes list
- Zigzag slicer: Use a mandoline slicer or even a knife instead of a zigzag slicer.
How to make Pickled Zucchini: step-by-step guide
Preparation methods
- Fermentation
Preparation steps
- Gather and measure all the ingredients.
- Wash the zucchini under cold water before slicing.
- Use a zigzag slicer or a sharp knife to slice the zucchini into rounds.
- Peel the garlic cloves to prepare them for the pickling process.
- Make sure your glass jar or airtight container is clean.
Instructions
- Combine the sea salt, black peppercorns, red pepper flakes, keto-friendly sweetener, salt, mustard seeds, water, and apple cider vinegar in a saucepan.
- Bring the mixture to a gentle simmer over medium heat.
- Keep stirring. Once the salt and sweetener dissolve, your pickle brine is ready.
- Put your zucchini slices and cloves of garlic into a clean jar or container.
- Pour the hot brine over the zucchini. Make sure all the slices are covered.
- Allow the brine to cool to room temperature.
- Seal the jar or container and let it sit at room temperature for a day.
- Store the pickles in the fridge and consume them when desired for optimal flavor.
- Delicious refrigerator zucchini pickles are ready to enjoy!
Chef’s pro tip
For a gentler taste in your pickles, let them ferment for 24 hours. If you prefer a bolder flavor, go for 48 hours. And here’s another tip: keep the pickling liquid once you’ve enjoyed your quick pickled zucchini. It works great as a marinade for meats, a zesty touch to dressings, or a tasty base for soups and stews.
What to serve with zucchini pickles?
Enjoy these keto zucchini pickles as a tangy snack, or add them to keto meals like burgers, wraps, and salads. Here are some ideas to get you inspired:
- Keto bread: Serve these pickles alongside keto bread, like our Keto Rolls, for a delightful snack.
- Keto burgers: Add the pickled zucchini to your Keto Burger as a crunchy topping.
- Keto wraps: Add a few zucchini pickles to your Keto Lettuce Wraps for a classic flavor.
- Keto salads: Mix in some pickles into your Kale Salad or Arugula Salad for a tangy flavor.
- Keto cheese platter: Pair the pickles with a keto-friendly Cheese Board or Keto Charcuterie for a tasty appetizer.
How to make it healthier?
Here’s how you can make these low-carb pickled zucchini even healthier:
- Less sodium: Reduce the salt in the brine to lower the sodium content.
- Organic choices: Opt for organic zucchini and garlic for a healthier version.
- Fresh herbs: Add rosemary, oregano, and mint for a stronger herbal note.
- Moderation: Focus on portion control and enjoy in moderation.
Time-saving tips
- Slice efficiently: Use a zigzag slicer for quick and uniform zucchini slices.
- Reuse brine: Save the brine for marinades, dressings, or soups to reduce waste.
Storage instructions
- Room temperature: Keep the pickled zucchini at room temperature in a sealed container for up to two days. After that, transfer them to the fridge.
- Fridge: Refrigerator pickled zucchini remain fresh for 2-3 weeks, and their flavor only improves as time passes.
Recipe wrap-up and conclusion
This Pickled Zucchini recipe offers a delightful low-carb treat. Using just a few ingredients, you can turn ordinary zucchini into tasty, tangy bites. They’re great for a quick snack or to boost the flavor of your keto dishes.
Give these zucchini pickles a try, and share your thoughts! We’re confident you’ll be a fan!
Want some easy and delicious keto side dishes? You will love these ones:
Frequently asked questions
Water bath canning is just a way to keep food fresh in jars by dunking them in hot water. It seals the jar tight so the food doesn’t go bad.
Yes, you can water bath zucchini pickles for preservation. It’s a common method for sealing jars to extend shelf life.
To maintain the crunchiness of zucchini when canning, quickly blanch the zucchini slices and add pickle crisp granules.
Common spices for pickled zucchini include mustard seeds, dill seeds, black peppercorns, and red pepper flakes. But feel free to customize the recipe to your taste.
White distilled vinegar, apple cider vinegar, and white vinegar are all good choices for pickling zucchini. Choose based on the taste you prefer.
Quickly dunking zucchini in hot water can make them extra crispy, but it’s totally up to you. You can still whip up some awesome pickles without doing it.
? Recipe
Pickled Zucchini
This keto Pickled Zucchini recipe transforms fresh zucchini into tangy, low-carb pickles, perfect as a side dish or snack.
Keyword keto pickle, pickled zucchini, zucchini pickle
Prep Time 20 minutes minutes
Fermentation Time 1 day day
Total Time 1 day day
Servings 3 cups
Calories 55kcal
Ingredients
- 2 medium zucchini sliced
- 3 cloves garlic peeled
- 1 cup water
- 1 cup apple cider vinegar
- 1 tablespoon pickling salt
- ½ tablespoon whole black peppercorns
- 1 teaspoon mustard seeds
- ¼ tablespoon red peppercorns
- 1 tablespoon keto-friendly sweetener
US Customary – Metric
Instructions
Combine the sea salt, black peppercorns, red pepper flakes, keto-friendly sweetener, salt, mustard seeds, water, and apple cider vinegar in a saucepan.
Bring the mixture to a gentle simmer over medium heat.
Keep stirring. Once the salt and sweetener dissolve, your pickle brine is ready.
Put your zucchini slices and cloves of garlic into a clean jar or container.
Pour the hot brine over the zucchini. Make sure all the slices are covered.
Allow the brine to cool to room temperature.
Seal the jar or container and let it sit at room temperature for a day.
Store the pickles in the fridge and consume them when desired for optimal flavor.
Delicious refrigerator zucchini pickles are ready to enjoy!
Video
Nutrition
Calories: 55kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 2345mg | Potassium: 452mg | Fiber: 2g | Sugar: 4g | Vitamin A: 276IU | Vitamin C: 24mg | Calcium: 49mg | Iron: 1mg
The post Quick Pickled Zucchini Recipe (Keto & Low Carb) ? appeared first on Cast Iron Keto.
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