Add a zesty and vibrant touch to your meals with Pickled Zucchini and Jalapeños. This crisp and tangy pickle blend features tender slices of zucchini and spicy jalapeños, all marinated in a bright apple cider vinegar brine with a hint of sweetness. Enhanced with garlic powder, black peppercorns, and optional mustard seeds and red pepper flakes, this recipe delivers a delightful balance of flavors and heat. Perfect as a topping for sandwiches, a crunchy addition to salads, or a stand-alone snack, these pickled vegetables offer a refreshing and spicy burst of flavor that will elevate any dish.
Ingredients:
2 medium zucchini, thinly sliced
2-3 fresh jalapeños, sliced (adjust to taste)
1 cup apple cider vinegar
1/2 cup water
1/4 cup granulated sugar
1 tablespoon salt
1 teaspoon garlic powder
1 teaspoon mustard seeds (optional)
1 teaspoon black peppercorns
1/2 teaspoon red pepper flakes (optional, for extra heat)
1 clove garlic, thinly sliced (optional)
Instructions:
Prepare the Vegetables:
In a large bowl, combine the sliced zucchini and jalapeños. Set aside.
Make the Pickling Brine:
In a medium saucepan, combine the apple cider vinegar, water, granulated sugar, salt, garlic powder, mustard seeds, black peppercorns, red pepper flakes (if using), and sliced garlic (if using). Bring the mixture to a boil over medium heat, stirring until the sugar and salt have dissolved.
Pickle the Vegetables:
Once the brine is boiling, pour it over the zucchini and jalapeño mixture in the bowl. Ensure that the vegetables are fully submerged in the brine.
Cool and Store:
Allow the mixture to cool to room temperature. Once cooled, transfer the pickled vegetables and brine into a clean jar or airtight container.
Chill:
Refrigerate the pickled zucchini and jalapeños for at least 2 hours before serving, but for best flavor, let it sit overnight.
Serve:
Serve the pickled zucchini and jalapeños as a tangy side dish, on tacos, sandwiches, or as a snack.
Prep Time: 15 minutes
Cooking Time: 5 minutes
Total Time: 20 minutes (plus chilling time)
Serving: 4-6 servings
Conservation: Store in the refrigerator for up to 2 weeks.
