Zucchini Instant Pickles. Rinse with water and squeeze out excess moisture. Place zucchini and onions into a large bowl, cover with water, and stir in salt until dissolved. Layer zucchini slices tightly, sprinkling dill and parsley between each layer.
They taste great as an accompaniment to cheese, on top of burgers, or in sandwiches.
They're quick to make, great to have on hand, and I don't bother canning them.
Delicious on crusty, goat-cheese slathered grilled bread (or just about anything cheesy or crunchy) and simple salads.
You can have Zucchini Instant Pickles using 5 ingredients and 6 steps. Here is how you cook it.
Ingredients of Zucchini Instant Pickles
- You need 1 of Giant Zucchini.
- You need 2 tablespoons of Sea salt.
- It's 1 oz of Shio Konbu.
- Prepare 4 of table spoons Dashi Shoyu.
- It's 1 of ” cube of chopped ginger.
Quick Carrot and Zucchini Pickles are fantastic on burgers, sandwiches, and wraps. They are also brilliant in salads and they are quick and easy to make. The love of pickles is most certainly in my blood. I'm sure it has to do with my Latvian heritage, I've been eating pickles since the day I could chew.
Zucchini Instant Pickles instructions
- Peel zucchini with Peeler in stripe.
- Cut into size 8mm thickness.
- Chop ginger into small pieces.
- Put cut zucchini into a bowl and put sea salt and mix and leave for 20-30min.
- Drain water from zucchini out the bowl.
- Add ginger and shio konbu and wait for 20-30min..
This is where quick pickles really shine. They are the perfect way to use up a bounty of cucumbers, zucchini or yellow squash. Bread and butter pickles are some of my favorite pickles. I love that sweet tart combination. Luckily this refrigerator version is every bit as delicious as canned!
