Best 10 Pickled Zucchini Ribbons Recipes

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Pickled zucchini ribbons are a delicious and refreshing side dish that can be enjoyed year-round. Made with fresh zucchini, vinegar, sugar, and spices, this dish is a perfect way to add a pop of flavor to any meal. Whether you're looking for a quick and easy appetizer or a healthy and flavorful side dish, pickled zucchini ribbons are sure to please.

Let's cook with our recipes!

QUICK PICKLED ZUCCHINI RIBBONS



Quick Pickled Zucchini Ribbons image

Lively tasting quick pickled zucchini is a nice addition to any summer lunch or dinner spread. Cutting the zucchini into long strips makes for a pretty presentation.

Provided by Adam Dolge

Categories     Healthy Dill Recipes

Time 35m

Number Of Ingredients 8

2 medium zucchini (about 1 pound)
8 sprigs fresh dill
¾ cup white-wine vinegar
¾ cup water
1 tablespoon sugar
2 teaspoons mustard seeds
1 clove garlic, crushed
¼ teaspoon crushed red pepper

Steps:

  • Cut zucchini into long strips using a vegetable peeler, discarding the inner seeds. (You should have about 12 ounces of strips.) Place in a heatproof jar and add dill.
  • Combine vinegar, water, sugar, mustard seeds, garlic and crushed red pepper in a medium saucepan. Bring to a boil. Pour into the jar. Let stand at room temperature for 20 minutes. Drain and serve immediately.

Nutrition Facts : Calories 8.1 calories, Carbohydrate 1.5 g, Fat 0.2 g, Fiber 0.4 g, Protein 0.5 g, Sodium 39.8 mg, Sugar 1 g

PICKLED ZUCCHINI RIBBONS



Pickled Zucchini Ribbons image

Bright-hued sweet vegetable pickles are a welcome change from typical sandwich toppers. Paper-thin zucchini ribbons are tender-crisp.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 quarts

Number Of Ingredients 9

2 pounds medium zucchini
2 medium onions
2 tablespoons coarse salt
1 quart cider vinegar
2 cups sugar
1 tablespoon dry mustard
1 tablespoon yellow mustard seed
1 1/2 teaspoons turmeric
1 teaspoon ground cumin

Steps:

  • Using a mandoline or sharp knife, cut zucchini lengthwise into 1/8-inch-thick slices. Halve onions lengthwise, and cut into 1/8-inch-thick slices. Transfer vegetables to a colander set in a bowl. Toss well with salt. Refrigerate 1 hour.
  • Meanwhile, bring vinegar, sugar, and spices to a boil in a medium saucepan, stirring. Reduce heat; simmer 5 minutes. Let cool completely, about 30 minutes.
  • Rinse zucchini and onions well, and drain. Pat dry between paper towels.
  • Transfer zucchini and onions to a large bowl; pour in brine. Transfer to airtight containers; refrigerate at least 1 week (pickles will keep 3 weeks more).

QUICK-PICKLED ZUCCHINI



Quick-Pickled Zucchini image

Provided by Nancy Fuller

Categories     side-dish

Time 1h20m

Yield 2 quarts

Number Of Ingredients 8

2 cups distilled white vinegar
3 tablespoons kosher salt
2 tablespoons yellow mustard seeds
2 teaspoons red chile flakes
6 sprigs fresh dill
4 cloves garlic, thinly sliced
3 medium zucchini (about 2 pounds), sliced into 1/2-inch-thick rounds
1 small red onion, halved and sliced into thin half-moons

Steps:

  • In a medium saucepan over medium-high heat, bring the vinegar, salt, mustard seeds, chile flakes and 3 cups water to a simmer. Cook until the salt has dissolved, about 5 minutes.
  • Divide the dill, garlic, zucchini and onions evenly between 2 quart-size mason jars.
  • Pour the hot liquid into the mason jars to cover the ingredients and let cool to room temperature, about 1 hour. Serve immediately or cover with lids and store in the refrigerator for up to a week.

REFRIGERATOR PICKLED ZUCCHINI RIBBONS RECIPE



Refrigerator Pickled Zucchini Ribbons Recipe image

Refrigerator Pickled Zucchini Ribbons, an easy (and tasty!) pickled zucchini recipe that's ready in just a few hours in the refrigerator.

Provided by Kristina Todini, RDN

Categories     Salads + Side Dishes

Time 2h20m

Number Of Ingredients 9

1 pound zucchini
¼ cup oregano (or other herbs)
2 tablespoons mustard seeds
2 whole garlic cloves (sliced thin)
¼ teaspoon red pepper flakes
2 cups water
1 cup vinegar
1 tablespoon salt
1 tablespoon sugar

Steps:

  • Cut zucchini into thin strips: Using a knife or mandolin, cut zucchini into long strips after washing.
  • Prepare the pickling jar: Add cut zucchini to a large jar and add dill or other desired herbs, mustard seeds, garlic, and red pepper flakes.
  • Prepare and add the brine: In a medium saucepan bring the water, vinegar, salt, and sugar to a boil. Once boiling, pour into the jar until the liquid completely submerges the zucchini. Close the lid on the jar tightly.
  • Pickling instructions: Let the jar cool on the counter until it reaches room temperature. Once cooled, put the jar into the refrigerator and let the zucchini slices pickle for at least 2 hours before serving, but for best results serve after at least 24 hours. Quick pickled zucchini are good up to one month in the refrigerator.

Nutrition Facts : ServingSize 1 g, Calories 40 kcal, Carbohydrate 5 g, Protein 2 g, Fat 1 g, Sodium 882 mg, Fiber 2 g, Sugar 3 g, SaturatedFat 1 g, UnsaturatedFat 2 g

ZUCCHINI PICKLES



Zucchini Pickles image

A great way to use all those zucchini your garden produced! Most of the time spent on this recipe is letting the ingredients stand.

Provided by c@lover

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P1DT35m

Yield 96

Number Of Ingredients 10

2 pounds zucchini, thinly sliced
½ pound onions, quartered and thinly sliced
¼ cup salt
2 cups white sugar
2 cups apple cider vinegar
1 teaspoon celery seed
1 teaspoon ground turmeric
1 teaspoon prepared yellow mustard
2 teaspoons mustard seeds
3 1-quart canning jars with lids and rings

Steps:

  • Place zucchini and onions into a large bowl, cover with water, and stir in salt until dissolved. Let the vegetables soak in the salted water for at least 2 hours; drain and transfer to a large heatproof bowl.
  • Bring sugar, vinegar, celery seed, turmeric, mustard, and mustard seeds to a boil in a saucepan; pour the mixture over the zucchini and onions. Let the mixture stand for at least 2 more hours. Return zucchini, onions, and pickling liquid with spices to a large pot and bring to a boil. Boil for 3 minutes.
  • While vegetables are soaking in pickling liquid, sterilize jars and lids in boiling water for at least 5 minutes. Pack the zucchini and onion into the hot, sterilized jars, filling the jars to within 1/4 inch of the top with pickling liquid. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 24 hours before opening.

Nutrition Facts : Calories 20.2 calories, Carbohydrate 4.8 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 1.9 mg, Sugar 4.5 g

PIKLE Z CUKINII (PICKLED ZUCCHINI)



Pikle z cukinii (Pickled Zucchini) image

This pickled zucchini is a great addition to cold cuts, picnics and buffets. This is a great way to use up the summer zucchini bounty and preserve it for winter. Store in a cool, dark place, then once opened store in the fridge.

Provided by Jola

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 8h28m

Yield 20

Number Of Ingredients 14

5 half-pint canning jars with lids and rings, sterilized
1 extra large zucchini, sliced
1 onion, sliced
1 carrot, sliced
5 cloves garlic, peeled and sliced
1 bunch chopped fresh dill
15 whole black peppercorns
15 whole allspice berries
1 tablespoon mustard seed
5 bay leaves
4 cups water
1 cup white vinegar
2 tablespoons salt
1 ⅔ cups white sugar

Steps:

  • Peel and cut the zucchini into thirds. Remove seeds and cut into strips.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Divide onion, carrot, garlic, and dill among hot, sterilized jars. Pack zucchini slices vertically into jars. Divide peppercorns, allspice berries, mustard seed, and bay leaves among jars.
  • Bring water, vinegar, salt, and sugar to a boil in a saucepan, stirring until sugar and salt is dissolved, 1 to 2 minutes. Remove from heat and ladle evenly into jars, filling to within 1/4 inch of the top.
  • Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 7 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 83.6 calories, Carbohydrate 20.5 g, Fat 0.3 g, Fiber 1.1 g, Protein 0.9 g, Sodium 707.1 mg, Sugar 17.9 g

REFRIGERATOR PICKLED ZUCCHINI RIBBONS



Refrigerator Pickled Zucchini Ribbons image

Make and share this Refrigerator Pickled Zucchini Ribbons recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 3h20m

Yield 15-20 serving(s)

Number Of Ingredients 11

1 cup cider vinegar
1 cup water
1/4 cup sugar
2 teaspoons salt
1 teaspoon mustard seeds
1 teaspoon turmeric
1/2 teaspoon crushed red pepper flakes
8 fresh dill sprigs
3 garlic cloves (with peel left on)
3 medium zucchini (about 1-1/2 pounds, thinly sliced lengthwise)
1 cup onion, thinly sliced

Steps:

  • Combine first nine ingredients in a medium saucepan; bring to a boil.
  • Reduce heat and simmer uncovered 15 minutes.
  • Combine zucchini and onion in a large bowl and pour hot vinegar mixture over vegetables.
  • Cover and let stand at room temperature for 3 hours.
  • Refrigerate for a minimum of 8 hours before using.
  • Store covered in refrigerator for up to 4 weeks.

Nutrition Facts : Calories 29.6, Fat 0.2, Sodium 315.7, Carbohydrate 6.3, Fiber 0.7, Sugar 4.6, Protein 0.7

GRILLED ZUCCHINI RIBBONS



Grilled Zucchini Ribbons image

Zucchini is the summer vegetable grillers love to hate. We love it for its summery flavor and sheer abundance. We love it less for its unfortunate tendency to become soggy when grilled. Russ Faulk, chief designer at Kalamazoo Outdoor Gourmet and author of "Food + Fire," has come up with an ingenious method of keeping zucchini crisp during grilling: He slices it thin on a mandolin, then accordions the strips on skewers to grill over a screaming hot fire. The edges char and crisp, giving you the vegetable equivalent of meaty ribs' burnt ends. I've taken the burnt end idea one step further by seasoning the zucchini with a classic barbecue rub - use your favorite - and basting it with spiced butter.

Provided by Steven Raichlen

Categories     vegetables

Time 1h

Yield 6 servings

Number Of Ingredients 7

Vegetable oil, for the grill grates
8 tablespoons (1 stick) unsalted butter or extra-virgin olive oil
1 garlic clove, minced
3 tablespoons barbecue rub or spice mix
1 teaspoon finely grated lemon zest
6 medium-small zucchini (6 ounces each)
Kosher salt

Steps:

  • Set up your grill for direct grilling and heat to high (450 to 600 degrees). Brush or scrape the grill grate clean and oil it with a tightly folded paper towel dipped in vegetable oil and drawn across the bars of the grate with tongs. If using bamboo skewers, soak in cold water.
  • Meanwhile, melt the butter in a small saucepan over medium-low heat. Add the garlic, 1 tablespoon barbecue rub and lemon zest, and cook, stirring frequently, until the garlic is softened and fragrant, about 3 minutes. Remove the pan from the heat and let cool.
  • Cut off and discard the ends of the zucchini. Using a mandolin outfitted with a finger guard, thinly slice one zucchini lengthwise into slices scant 1/8-inch thick. You can also use a chef's knife to cut slices lengthwise just shy of 1/8-inch thick. (Try folding your first or second strip. If it breaks at the fold, it means it's too thick.) Lay the slices flat on a sheet pan. Lightly brush the tops with enough barbecue butter to lightly coat and lightly sprinkle with some of the remaining 2 tablespoons barbecue rub.
  • Fold a zucchini slice into an accordion shape (like multiple Ws or ribbon candy) and thread it onto a metal or soaked bamboo skewer. Continue threading until all the slices from the zucchini are on the skewer. Slice, brush, season and skewer the remaining zucchini the same way. You should wind up with 6 skewers.
  • Arrange the zucchini kebabs, skin sides down, on the grate. Grill (covered if using a gas grill), basting with any remaining barbecue butter and turning to evenly brown, until singed at some of the edges, 1 to 2 minutes per side (4 to 8 minutes in all). Season with salt if needed and serve.

ZUCCHINI RIBBONS WITH BASIL BUTTER



Zucchini Ribbons With Basil Butter image

Found this in a magazine! Made it with the garlic excellent! Also instead of boiling the ribbons, I fried them in butter until tender. Wow! That was excellent also! Very easy either way.

Provided by Poker

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

4 medium zucchini (1 1/2lbs)
1 tablespoon butter, cut into small pieces
1 tablespoon olive oil
2 tablespoons grated parmesan cheese
2 tablespoons fresh basil leaves, sliced thin
1/8 teaspoon red pepper flakes

Steps:

  • Bring pot of water to boil.
  • Mean-while, with vegetable peeler-slice zucchini lengthwise into ribbons. Add zucchini to boiling water; cook until tender, 30-60 seconds.
  • Drain and transfer zucchini to serving bowl.
  • Add butter, oil, parmesan, basil, and red pepper flakes; gently toss until butter is melted and zucchini are coated.
  • I also added 1/2 tsp of garlic powder to this!

Nutrition Facts : Calories 99.9, Fat 7.6, SaturatedFat 2.9, Cholesterol 9.8, Sodium 79.4, Carbohydrate 6.3, Fiber 2, Sugar 4.9, Protein 3.4

PICKLED ZUCCHINI RIBBONS



Pickled Zucchini Ribbons image

Be sure to let the brine cool completely before pouring it over the thinly sliced vegetables. If submerged in hot liquid, the zucchini and onions will quickly turn soggy and won't retain their shape or texture during pickling.

Yield makes 2 quarts

Number Of Ingredients 9

2 pounds medium zucchini
2 medium onions
2 tablespoons coarse salt
1 quart cider vinegar
2 cups sugar
1 tablespoon dry mustard
1 tablespoon yellow mustard seed
1 1/2 teaspoons turmeric
1 teaspoon ground cumin

Steps:

  • Using a mandoline or sharp knife, cut the zucchini lengthwise into 1/3-inch-thick slices. Halve the onions lengthwise, and cut into 1/3-inch-thick slices. Transfer the vegetables to a colander set in a bowl. Toss well with the salt. Refrigerate 1 hour.
  • Meanwhile, bring the vinegar, sugar, and spices to a boil in a medium saucepan, stirring. Reduce heat; simmer 5 minutes. Let cool completely, about 30 minutes.
  • Rinse the zucchini and onions well, and drain. Pat dry between paper towels.
  • Transfer the zucchini and onions to a large bowl; pour in the brine. Transfer to airtight containers; refrigerate at least 1 week (and up to 3 weeks).

Tips:

  • Select firm, young zucchini for optimal texture and flavor.
  • Use a mandoline or sharp knife to create thin, even zucchini ribbons for uniform pickling.
  • Choose a pickling liquid that complements the natural flavor of zucchini, such as a vinegar-based brine or a mixture of water, sugar, and spices.
  • Allow the pickled zucchini to rest for at least 24 hours before serving to allow the flavors to meld and develop fully.
  • Store the pickled zucchini in an airtight container in the refrigerator for up to 2 weeks to maintain its crisp texture and tangy flavor.

Conclusion:

Pickled zucchini ribbons are a versatile and flavorful addition to various dishes. They offer a delightful combination of tangy, sweet, and slightly sour notes, making them a perfect condiment for sandwiches, salads, tacos, and more. With their vibrant color and crisp texture, pickled zucchini ribbons add a pop of freshness and acidity that elevates any meal. Experiment with different pickling liquids and flavors to create your own unique variations of this delicious and easy-to-make pickled vegetable.

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