Quick pickles for easy brining and dining
How’s your garden doing? Overrun with cucumbers and zucchini squash yet?
Whether the veggies are from your garden or a local farmers’ market, now is a great time to get pickling! If you’ve never made pickles before, don’t worry. These refrigerator pickles are a breeze to make.
The best part of making your own pickles is getting creative with flavors. Not that I did, but you could. For a zucchini batch, I added lemon zest and lemongrass. Fun, yes? I basically want to pickle everything now.
Zucchini or Cucumber Quick Pickles
1 cup water
1 cup apple cider vinegar
1/2 cup thinly sliced onion
1/4 cup sugar
A few sprigs of fresh dill
2 or 3 medium zucchini squash or cucumbers, thinly sliced
1 teaspoon salt
Place cucumber/zucchini slices in a colander over a bowl to catch excess liquid. Sprinkle with salt; stir to combine. Let stand for 30 minutes. Rinse, drain and blot slices until mostly dry.
In a large microwave safe cup or bowl, combine water, apple cider vinegar, onion, sugar, and dill. Heat for about 1 minute 30 seconds to 2 minutes, until sugar dissolves, stirring occasionally. Let vinegar mixture cool slightly before pouring over cucumber/zucchini slices. Refrigerate for several hours before serving. Pickles stay good for a week or so stored in the fridge.
Zucchini slices drain before getting pickled
Still here? Today’s Let’s Lunch on twitter features Farmers’ Market Dishes. Check out the freshly grown posts rounded up by Cheryl Tan from A Tiger in the Kitchen. Or use the hashtag #LetsLunch on twitter to see what’s cropped up.
Annabelle‘s Mixed Berry Shortcakes at Glass of Fancy
Charissa‘s Curried Roasted Cheddar Cheese Cauliflower Soup, Gluten-Free at Zest Bakery
Grace‘s Yellow Watermelon with Red Chile at HapaMama
Joe‘s Peach Jam with Lemon Basil at Joe Yonan
Juliana‘s View from Les Halles Farmers Market at Chicken Scrawlings
Linda‘s Farmers’ Market Fruit Galette at Spicebox Travels
Lisa‘s Eveleigh Farmers’ Market (in Australia!) Winter Salad at Monday Morning Cooking Club
Lucy‘s Sweet Auburn Curb Market (in Atlanta!) Tomato Gravy at A Cook and Her Books
Nancie‘s Carrboro, N.C., Farmers’ Market Vegetable Plate “Nicoise” with Spoonbread at Nancie McDermott
Patricia‘s Kim-Chi-Style Corn at The Asian Grandmother’s Cookbook
Renee‘s Sweet and Sour Salad at My Kitchen and I
- Linda 
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The onslaught is coming, so now I’ll be ready!
Excellent!
Love this quick pickle recipe and the reminder to try zucchini pickles!
Really loving the zucchini pickles, especially after being in the fridge for several days!
LOVE a good pickle….turns a simple sandwich into something FABULOUS. Thanks for sharing x
So true!
This looks so easy! I’ve never made pickles before because it just seemed so daunting. Will give this a try! Thanks!
This is SO easy and fun, that it’s hard to stop once you start pickling.
Zucchini? REALLY? Never occurred to me but now I can’t stop thinking about it. I want to have these in the fridge at all time for the duration of summer.
I know! I did carrots too. Sounds crazy, but precooking them slightly made them just right for pickling.
I love making quick pickles, but have been (unadventerously) in a cucumber rut. Zucchini it is!
How did you know I have an abundance of both zucchini and dill in my garden?! Time to get pickling indeed!