Natasha's Kitchen · by Natasha of NatashasKitchen.com★ 4.9 (15)
Quick Pickled Zucchini Recipe
NUTRITION · PER SERVING15M COOK
CAL 33%·PRO 21%
CARBS 98G60% OF CAL
8G FIBER3G OTHER87G TOTAL SUGAR
FAT 29G40% OF CAL
5G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick refrigerator pickles made with zucchini, staying crisp even after marinating in vinegar and herbs. Tangy and fresh, they're a perfect pair for grilled meat or potatoes.
condimentamerican🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Natasha's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 2 - 2 1/4 lb zucchini (4 medium (green zucchini, yellow squash, or light green Mexican zucchini will work))
- 3 cloves of garlic (halved)
- 2-3 bay leaves
- 6-8 pepper corns
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 3 cups of boiling hot water
- 2 Tbsp olive oil
- 1/2 cup white vinegar (5% acidity)
- 1/3 cup granulated sugar
- 1 Tbsp salt (we used sea salt, non-iodized)
- 1/2 gallon jar with lid or heat-proof bowl with tightly fitting lid
At a glance
PER SERVING · TIME 15M
CAL 33%·PRO 21%
CARBS 98G60% OF CAL
8G FIBER3G OTHER87G TOTAL SUGAR
FAT 29G40% OF CAL
5G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 7121mg
- Total sugar
- 87g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2280mg
- Calcium
- 253mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 7121MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.