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Quick Pickled Zucchini

I've been making these coin-shaped zucchini pickles all summer. They're quick to make, great to have on hand, and I don't bother canning them. Delicious on crusty, goat-cheese slathered grilled bread (or just about anything cheesy or crunchy) and simple salads.
2 hr 5 min -
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Servings:??  | Calories:445 | Total Fat:2g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 2g
4 %
Sat Fat 0g
1 %
Total Carb 89g
30 %
Fiber 4g
14 %
Sugars 68g
Cholesterol 0mg
0 %
Sodium 10654mg
444 %
Protein 6g
11 %
52% Natural cane sugar
28% Others combined
9% White onion
9% Shallots
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 medium white onion, thinly sliced

3 shallots, thinly sliced
1 1/2 tablespoons fine grain sea salt
1/4 cup (small handful) fresh dill sprigs
1 small fresh red chile pepper, very thinly sliced
1/2 tablespoon yellow mustard seeds
3/4 cup / 180 ml cider vinegar

3/4 cup / 180 ml white wine vinegar

1/3 cup / 1.75 oz / 50g natural cane sugar

Directions : View recipe directions on
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