Zucchini Pickles Recipe

This is a quick pickled recipe that you can use with any type of summer squash variety. Enjoy it as a snack, add it to salads, or any other dish you like.

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Quick Zucchini Pickles

Author: Kali Star

A tasty snack, that's great to add to salads and other dishes.

Ingredients

• 1 16 oz. Ball Jar
• 8 oz. Zucchini/ Summer Squash
• 3/4 Cup Rice Vinegar
• 1/2 Cup Water
• 1 Tbsp. mix of Mustard Seed, Fennel Seed, Black Peppercorn, & Coriander
• 1-2 Tsp. Sea Salt
• 1 Tbsp. Chili Flakes
• 2 Cloves of Garlic

Instructions

1. Chop the zucchini in pieces. I used one of my absolute favorite varieties, romanesco squash.
2. Toast the seeds in a little pot. Then pour in the liquids, smashed garlic cloves, and sea salt. Let it come to a simmer.
3. Place the zucchini in the clean glass jar, and sprinkle the chili flakes on top.
4. Pour the hot liquid in the jar. You'll likely have a little bit of liquid left over. Try to get all the seeds in there. Close and shake the jar. Open the jar, and add the olive oil.
5. Let it cool down on the counter for a little while and then put it in the fridge.

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Tag @earthmatterz on instagram and hashtag it #zucchinipickles