This is a super quick pickled zucchini recipe that I threw together the other for a catering gig at I Quit Sugar. I wanted that sweet pickle flavour but sans sugar (obviously), so with much trepidation I sweetened the pickling liquid with stevia, which I’m reluctant to use because of it’s bitter after taste. With bated breath and fingers crossed I waited all but 24 hours to find out if it worked or not. SUCCESS!!! These pickles are outrageously good. The stevia gives enough sweetness, but the vinegar masks the bitter aftertaste. Plus, there’s no need to wait days or weeks for the veggies to ferment, it’s ready to devour the very next day. Yippee! Let the impatient child in all of us rejoice!
Turmeric and Mustard Pickled Zucchini
- 2 large zucchini, cut lengthways 2mm thick.
- 1 small red onion, very finely sliced
- 1 tablespoon sea salt
- 1 tablespoon mustard seeds
- 2 cups apple cider vinegar
- 1 tablespoon granulated stevia
- 2 teaspoons freshly grated turmeric
1. Place zucchini and onion in a colander set over a large bowl and toss with salt. Sit for 1 hour to allow vegetables to release excess water.
2. Meanwhile, lightly crush half the mustard seeds and place in a small saucepan with remaining mustard seeds, vinegar, stevia and turmeric over a medium-high heat. Stir continuously to dissolve stevia then bring to a boil for 3 minutes. Remove from heat and allow to cool to room temperature.
3. Pat zucchini and onion dry with paper towel. You want the zucchini to be super dry so that it stays crunchy in the pickling liquid. Pop veggies in a mason jar with a tight seal. Pour over cooled pickling liquid making sure you get all of the mustard seeds in the jar too. Seal and refrigerate overnight. Voila!