📝 About This Recipe
Transform humble garden zucchini into elegant, translucent ribbons that capture the essence of a Mediterranean summer. These quick-pickled beauties balance the garden-fresh crunch of squash with a bright, zesty brine infused with lemon peel, garlic, and a hint of Aleppo pepper. Perfect for elevating a simple sandwich or acting as the star of a vibrant antipasto platter, these pickles offer a sophisticated alternative to the standard cucumber variety.
🥗 Ingredients
The Produce
- 1.5 lbs Medium Zucchini (firm and straight, about 3-4 medium pieces)
- 1/2 Small Red Onion (very thinly sliced into half-moons)
- 4 sprigs Fresh Dill (roughly torn)
- 4 pieces Garlic Cloves (smashed and peeled)
The Brine
- 1.5 cups White Wine Vinegar (at least 5% acidity)
- 1/2 cup Filtered Water
- 1/3 cup Granulated Sugar (can adjust slightly for sweetness preference)
- 1.5 tablespoons Kosher Salt (do not use table salt)
- 1 piece Lemon (zested into wide strips using a peeler)
Aromatics & Spices
- 1 teaspoon Yellow Mustard Seeds
- 1/2 teaspoon Whole Black Peppercorns
- 1/2 teaspoon Aleppo Pepper or Red Chili Flakes (for a gentle, smoky heat)
- 1/2 teaspoon Coriander Seeds (lightly cracked)
👨🍳 Instructions
-
1
Thoroughly wash and dry your zucchini. Using a mandoline slicer or a wide Y-shaped vegetable peeler, shave the zucchini lengthwise into long, thin ribbons. Stop when you reach the seedy core; rotate the zucchini and continue until only the core remains (compost or save the core for a smoothie).
-
2
Place the zucchini ribbons in a large glass bowl and toss gently with the thinly sliced red onions.
-
3
Prepare two pint-sized (16 oz) wide-mouth glass jars by washing them in hot, soapy water. Dry them thoroughly.
-
4
Divide the smashed garlic cloves, fresh dill sprigs, and lemon zest strips evenly between the two jars.
-
5
Pack the zucchini and onion mixture into the jars. Don't be afraid to press down slightly, but be careful not to snap the delicate ribbons.
-
6
In a medium stainless steel saucepan, combine the white wine vinegar, water, sugar, and kosher salt.
-
7
Add the mustard seeds, peppercorns, coriander seeds, and Aleppo pepper to the saucepan.
-
8
Bring the brine to a rolling boil over medium-high heat, stirring occasionally to ensure the sugar and salt have completely dissolved.
-
9
Once boiling, remove the brine from the heat and let it sit for 2 minutes. This slightly lowers the temperature so the zucchini stays crisp rather than becoming mushy.
-
10
Carefully pour the hot brine over the zucchini ribbons in the jars, ensuring all the spices are distributed and the vegetables are fully submerged.
-
11
Leave about 1/2 inch of headspace at the top. Tap the jars gently on the counter to release any trapped air bubbles.
-
12
Wipe the rims of the jars with a clean, damp cloth and seal with the lids. Let the jars cool to room temperature on the counter (about 1-2 hours).
-
13
Transfer the jars to the refrigerator. While they can be eaten after 3 hours, the flavor is best after 24 hours of chilling.
💡 Chef's Tips
Choose small to medium zucchini as they have fewer seeds and a firmer texture for ribboning. If you want a crunchier texture, toss the raw ribbons in a teaspoon of salt for 10 minutes, then rinse and pat dry before jarring to draw out excess moisture. Never use a reactive pot like aluminum for the brine; the vinegar will react with the metal and create an off-flavor. Always use wide-mouth jars; it makes it much easier to extract the long ribbons without tearing them. These are quick pickles and are not shelf-stable; keep them refrigerated and consume within 3 weeks.
🍽️ Serving Suggestions
Drape them over a piece of toasted sourdough with whipped ricotta and a drizzle of honey. Use them as a bright, acidic garnish for grilled salmon or sea bass. Fold them into a cold pasta salad with cherry tomatoes and feta cheese. Serve alongside a charcuterie board with sharp cheddar and salty prosciutto. Pair with a crisp, chilled Sauvignon Blanc or a dry Rosé to complement the citrus notes.