Brown Eyed Baker · by Michelle Lettrich★ 5.0 (51)
Refrigerator Zucchini Pickles
NUTRITION · PER SERVING20M COOK
CAL 25%·PRO 8%
CARBS 110G87% OF CAL
5G FIBER0G ADDED0G INTRINSIC2G OTHER104G TOTAL SUGAR
FAT 2G3% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick refrigerator pickles made from zucchini with a sweet and spicy vinegar brine. A tangy, crunchy alternative to cucumber pickles.
condimentamerican🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Brown Eyed Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- ½ cup water (room temperature)
- 2 tablespoons + ½ teaspoon kosher salt
- 1 medium zucchini (about 1 pound, sliced ⅛-inch thick)
- 1 small yellow onion (sliced ⅛-inch thick)
- 3 ice cubes
- 2 cups apple cider vinegar
- 1 cup granulated sugar
- 1½ teaspoons ground mustard
- 1½ teaspoons mustard seed
- ¾ teaspoon turmeric
- ½ teaspoon crushed red pepper flakes (optional )
At a glance
PER SERVING · TIME 20M
CAL 25%·PRO 8%
CARBS 110G87% OF CAL
5G FIBER0G ADDED0G INTRINSIC2G OTHER104G TOTAL SUGAR
FAT 2G3% OF CAL
0G SAT1G 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
- Cook
- 5m
- Sodium
- 5756mg
- Total sugar
- 104g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 933mg
- Calcium
- 74mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 5756MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.