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Quick Pickled Zucchini Chips

Close-up of a jar filled with homemade zucchini pickles, showing slices of zucchini, spices, and brine.
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A simple refrigerator pickle recipe for crisp zucchini chips with customizable spices.

Ingredients

Scale
  • 2 medium zucchinis, thinly sliced
  • 1 cup white vinegar
  • 1 cup water
  • 1 tbsp kosher salt
  • 1 tbsp sugar
  • 2 cloves garlic, smashed
  • 1 tsp mustard seeds
  • 1/2 tsp red pepper flakes (optional)

Instructions

  1. Slice zucchini into 1/4-inch rounds.
  2. Combine vinegar, water, salt, and sugar in a saucepan. Bring to a boil.
  3. Pack zucchini slices into a clean jar with garlic, mustard seeds, and red pepper flakes.
  4. Pour hot brine over zucchini, leaving 1/2-inch headspace.
  5. Cool to room temperature, then refrigerate for 24 hours before serving.

Notes

  • Store in refrigerator for up to 2 weeks.
  • For meal planning, double the batch and use in salads or sandwiches.

Nutrition

Find it online: https://carlacooking.com/quick-zucchini-pickles-recipe/