Zucchini Pickles

Name: Zucchini Pickles
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 1-inch piece fresh ginger, peeled and cut into thirds; 1 Tbsp kosher salt; 1 teaspoons red pepper flakes; 355 milliliters rice vinegar; 2 serrano chilies, halved and seeded (use 1 for milder flavor); 2 Tbsps sugar; 3 mediums zucchini, cut into 1/4-inch slices

Zucchini Pickles might be just the side dish you are searching for. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 77 calories, 2g of protein, and 1g of fat. A mixture of pepper flakes, ginger, kosher salt, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free, fodmap friendly, and vegan diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a medium saucepan, combine the vinegar, 1/2 cup water, chilies, ginger, sugar, and salt. Bring to a boil and simmer until the sugar and salt dissolve, about 2 minutes.

Ingredients you will need

Chili Pepper

Vinegar

Ginger

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Remove from heat.

Add the red pepper flakes and let sit for 15 minutes.

Ingredients you will need

Red Pepper Flakes

Place the zucchini in a large bowl.

Ingredients you will need

Zucchini

Equipment you will use

Bowl

Pour in the vinegar brine and let sit at room temperature for 1 hour, stirring occasionally. Zucchini pickles can be kept in the refrigerator for 1 week.

Ingredients you will need

Zucchini

Pickles