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Zucchini or Cucumber Quick Pickles

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  Bookmark and Share

About Free Range Cookies

Hi, I'm Linda. Welcome to Free Range Cookies, a St. Louis food blog with focus on gluten free baking and recipe development. Have a question or comment? Contact me at freerangecookies (at) gmail (dot) com.

17 responses »

  1. The onslaught is coming, so now I’ll be ready!

    Reply
  2. Pingback: Glass of Fancy » Blog Archive » Let’s Lunch! Mixed Berry Shortcakes - Fashion, fiction, and life in the city.

  3. Pingback: Summer Farmer’s Market Vegetable Plate “Nicoise” with Spoonbread for #LetsLunch « Nancie McDermott

  4. Love this quick pickle recipe and the reminder to try zucchini pickles!

    Reply
  5. Pingback: Kimchi-Style Corn « The Asian Grandmothers Cookbook

  6. LOVE a good pickle….turns a simple sandwich into something FABULOUS. Thanks for sharing x

    Reply
  7. This looks so easy! I’ve never made pickles before because it just seemed so daunting. Will give this a try! Thanks!

    Reply
  8. 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.

    Reply
  9. Pingback: Summer Farmers’ Market Fruit Galette | spicebox travels

  10. I love making quick pickles, but have been (unadventerously) in a cucumber rut. Zucchini it is!

    Reply
  11. Pingback: #Let’slunch August Farmers Market: Tomato Peach Salad :: Juliana Loh

  12. How did you know I have an abundance of both zucchini and dill in my garden?! Time to get pickling indeed! 🙂

    Reply

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