Don’t get me wrong, I love all-things pickled-- but for some reason, I can’t say I’m a fan of the standard cucumber pickle. But pickled zucchini is a whole other story. Their brininess and texture pair well with your expected pickle counterpart. Put these quick-pickled zucchini strips on anything pickle-friendly. They’re great on burgers, grilled cheese, buttered toast, sandwiches, or the simply unexpected like chopped in a salad.
makes about 1 cup
1 large zucchini, very thinly sliced lengthwise (preferably on a mandoline)
⅓ cup rice wine vinegar
1 tbsp. honey
1 bay leaf
Place sliced zucchini in a large bowl and toss with a pinch of salt.
In a saucepan, bring remaining ingredients, plus ¾ cup water, 1½ tsp. sea salt and ½ tsp. black peppercorns to a simmer; remove from heat. Let liquid cool slightly, about 5 minutes; pour warm liquid over zucchini. Place a piece of plastic wrap on top of zucchini to cover (you want it touching to fully submerge in liquid). Cool at room temperature.
Strain and discard solids. Zucchini pickles can be made 3 days in advance and stored in an airtight container.
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