It’s been a while since I shared a recipe for a quick pickle; several of our favorites posted here on the Older Bolder Life include these Tasty Quick Dills, these Quick Pickled Beets and Onions, and these Quick Pickled Daikon Radishes.
Some might ask why the quick pickle?
In times like these when the fresh produce is rolling in, it’s nice to prepare the freshest and best of the crop in a variety of ways; by the way, we’ll be looking at another great zucchini-based salad later in the week. Quick pickles can be set up with ease, thrown in the fridge, and enjoyed almost immediately; there’s no hot water bath processing to deal with, no fermenting, no waiting, etc.
Don’t get me wrong, I still make a batch of fermented dills every year, but bright, acidic, spicy quick pickles have evolved to be my very favorites over time, due (at least in part) to their bright flavors and well-preserved crunch. Frankly you can quick pickle almost anything, and with a little creativity you can adjust spice levels and seasoning to bring smiles to you and yours at the summer (or whatever season) table.
Zucchini are abundant this time of year, a bargain at the farmstead or your favorite grocer, and easy to prep and process. This particular recipe packs in a fair amount of spice and the tiny bit of turmeric adds both flavor and color to the final pickles. Give it a spin and customize as you go.
2 pounds small zucchini, trimmed
1/4 cup pickling salt, divided
2 1/2 cups white wine vinegar
1 1/4 cups water
12 fresh dill sprigs
4 garlic cloves, halved
4 red jalapeños or Fresno chiles (split) or 6-8 dried de arbor or Thai chiles
2 tsp yellow or brown mustard seeds
1 tsp coriander seeds
1 tsp dill seeds
1/4 tsp turmeric
Optional
1 large shallot or small red onion, trimmed, quartered, and cut into slices
1-2 tbsp sugar
Trim the zucchini into 4-inch pieces, and then quarter lengthwise and throw in a large bowl; add the sliced onion if using. Sprinkle with 2 tbsp of salt, add 4 cups of ice and stir, then set aside for at least an hour. Drain and then rinse quickly.
While the zucchini is “brining”, bring the vinegar, remaining 2 tbsp salt, the water, turmeric, and sugar if using to a boil in a small saucepan; set aside to cool slightly when the salt (and sugar) have dissolved.
Into two quart jars divide the dill sprigs, garlic cloves, peppers of choice, mustard, dill and coriander seeds, then pack in the zucchini spears (and onion if using). Now pour the hot vinegar mixture into the jars, leaving roughly 1/2-inch headspace, and loosely cap. Leave on the counter to cool, then into the fridge they go.
Enjoy.
