I was searching for a recipe that I could use my abundance of zucchini in...something pickled. Summer pickles that could be made easily, and not be canned traditionally. (gasp! yes, I do make refrigerator pickles! I like the instant gratification of them - and being able to use any vinegar's I want - leaves me open to discovering new flavor profiles!) This recipe is originally written using daikon and carrots - I decided to switch it up a bit and make mine using carrots, pickling cucumber and zucchini. On just the second day when I tasted these - I had to refrain from eating the entire jar! they are wonderful! I love the mellow flavor of Rice Vinegar! Give these a try - they are great as a snack or on a sandwich - even as a side to your lunch or dinner fare. Enjoy! ~ Diane
wash and cut all vegetables into 'matchsticks" a bit thicker
then julienne cut. I went ahead and cut all mine by hand.
I used 2 large carrots, 1 small pickling cucumber and one large zucchini
Please all vegetables into a one quart canning jar or large container. Prepare
brine (below) and pour over vegetables in jar. Let cool, cover and keep refrigerated.
These should last about 3 weeks in your refrigerator.
Brine for One Quart:
2 tsps kosher or sea salt
1 cup unseasoned rice vinegar
1 cup sugar
1 cup water
Combine the vinegar, salt, sugar, and water together until the
sugar dissolves. Pour over prepared vegetables.
Recipe adapted from: Use Real Butter
Photos by: Diane Baker for Canning and Cooking at Home
F I N D A R E C I P E