I am up to my eyeballs in eggplant and zucchini (hashtag CSAproblems). The eggplant, I’m making do with – I’m working on an eggplant burger recipe which so far has turned out delicious but not at all structurally sound, so it’s not ready for primetime. Meanwhile, the taste testing is fun.
The zucchini is a little tougher – of the two people living in this apartment, one of us is lukewarm about squash; the other despises it with the fire of several suns. It’s hard to get too excited about it, you know? We’ve all had those dishes where it’s been cooked a millisecond too long and goes from zero to soggy mess in the blink of an eye. The only time I really get into it is when I’m coating it with breadcrumbs and cheese (or spiralizing it) – so when I’ve got a glut of it clogging up my veggie drawer, it puts me in a bit of a pickle.
GET IT? I’m sorry. I really am. I’m so sorry.
I’ll eat pickled anything. There’s this pickle guy at my farmer’s market who knows me by name and asks where I’ve been if I don’t show up one Saturday to buy six jars of whatever brineriffic vegetable he’s selling that day. I will snack on pickled veggies like it’s my job then drink the juice when I’m done. I kind of feel like it powers me, like Popeye and spinach, only mine gives you cankles.
These are incredibly easy to make and a really great way to use up/preserve zucchini – you can also sub in cucumbers, of course, or yellow squash. They’ll keep for weeks (months? I wouldn’t know, I eat them too fast) and are perfect for topping your (hopefully more structurally sound eggplant) burgers, or just for putting out as a snack.
- 3 large zucchini, thinly sliced
- ½ large white onion, halved and thinly sliced
- 3 cloves garlic, thinly sliced
- 2 Tbsp pickling spice
- Several sprigs fresh dill
- 1½ Tbsp kosher or sea salt
- 1 cup apple cider vinegar
- 1 cup white vinegar
- ⅓ cup granulated sugar
- Combine zucchini, onion, garlic, pickling spice and dill in a large bowl and stir to combine. Distribute mixture evenly in clean glass jars.
- In a medium saucepan, combine both vinegars, salt, and sugar. Heat on medium-low heat until salt and sugar is dissolved. Let cool for 20 minutes.
- Pour vinegar mixture into jars over zucchini. Put lids on the jars and refrigerate at least 3-4 hours.
Source: Kind of amalgamated from these two refrigerator pickle recipes.
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