Anti-Inflammatory Refrigerator Zucchini Pickles

The Anti-Inflammatory Refrigerator Zucchini Pickles have a crispy and tarty texture. We prepare these easy refrigerator pickles with zucchini, apple cider vinegar, filtered water, extra virgin olive oil, garlic, fresh dill, ginger, turmeric, black pepper, mustard seeds, sea salt, and a touch of optional honey. There are only 2.8 g net carbs and approximately 28 calories in these easy refrigerator pickles. We make these easy refrigerator pickles in just 25 minutes. The Anti-Inflammatory Refrigerator Zucchini Pickles are perfect for meal prep, healthy snacks, sandwiches, wraps, grain bowls, burgers, salads, and Mediterranean-inspired meals. For later use, we can store these pickles in the refrigerator for 2 weeks, but freezing is not suggested, as the zucchini becomes soft and loses its crisp texture. You can serve these refreshing pickles with Grilled Lemon Herb Chicken, Garlic Butter Salmon, Turkey Burgers, Mediterranean Grain Bowls, or Quinoa Chickpea Salad.

STATS:

• Course: Condiment, Side Dish, Snack
• Calories: 28 Kcal
• Diet: Anti-Inflammatory
• Cook Time: 5 minutes
• Total Time: 25 minutes
• Cuisine: American, Mediterranean
• Portion Size: ½ cup
• Prep Duration: 20 minutes
• Servings: 8
• Cooking Mode: Refrigerator
• Difficulty Level: Easy

TOOLS:

• Sharp knife
• Saucepan
• Measuring cups and spoons
• Large glass mason jar with lid
• Cutting board
• Spoon

INGREDIENTS:

• 3 zucchini
• 1 cup apple cider vinegar
• 1 cup filtered water
• Two tbsp. olive oil
• 2 cloves garlic
• 1 tablespoon dill
• 1 teaspoon ginger
• 1 teaspoon turmeric powder
• ½ teaspoon whole mustard seeds
• ½ teaspoon black peppercorns
• ½ teaspoon black pepper
• 1 teaspoon sea salt
• 1 tablespoon raw honey
• ¼ teaspoon red pepper flakes
• 1 bay leaf

INGREDIENT NOTES AND THEIR SUBSTITUTIONS:

ZUCCHINI:

• Use fresh, firm zucchini, as it provides the best crisp texture.

APPLE CIDER VINEGAR:

• We use apple cider vinegar to give the pickles a tangy flavor.

FRESH DILL:

• We use fresh dill for its classic pickle flavor. You can substitute it with dried dill, parsley, or fennel fronds.

TURMERIC:

• Use turmeric to add natural color and anti-inflammatory properties. As a substitute, you can use fresh grated turmeric.

MUSTARD SEEDS:

• We use mustard seeds to add mild spice and depth of flavor.

HONEY:

• We use honey to balance the tanginess of the vinegar.

RED PEPPER FLAKES:

• Use red pepper flakes to add a mild spicy kick.

INSTRUCTIONS:

1. Rinse the zucchini and make thin rounds by slicing.
2. Put the red pepper flakes, zucchini, bay leaf, garlic, peppercorns, dill, mustard seeds, and ginger into a neat glass jar.
3. Stir the ground black pepper, apple cider vinegar, water, turmeric, olive oil, honey and  sea salt in a saucepan.
4. Warm the mixture till the salt dissolves for almost three minutes, and avoid boiling.
5. Spread the warm brine on the zucchini till completely covered.
6. Cool the jar at a neutral temperature.
7. Close the jar and chill for almost twenty-four  hours before eating.
8. Refrigerate the pickles for almost two days and then serve.

TIPS:

• We make equal slices of the zucchini for a perfect texture.
• Utilize fresh garlic and dill to get a maximum flavor.
• Include carrots or sliced onions for additional flavor.
• These pickles will taste even perfect after forty-eight hours.

SERVING SUGGESTIONS:

BREAKFAST PAIRINGS:

• Avocado Toast
• Mediterranean Egg Scramble
• Cottage Cheese Breakfast Bowl
• Spinach & Feta Omelet
• Greek Yogurt Savory Bowl

LUNCH PAIRINGS:

• Grilled Chicken Wrap
• Quinoa Chickpea Salad
• Turkey & Hummus Sandwich
• Mediterranean Grain Bowl
• Tuna Lettuce Wraps

DINNER PAIRINGS:

• Lemon Herb Salmon
• Garlic Roasted Chicken
• Turkey Burgers
• Stuffed Bell Peppers
• Mediterranean Lentil Patties

SNACK & APPETIZER PAIRINGS:

• Hummus Platter
• Cheese & Olive Board
• Roasted Nut Mix
• Whole-Grain Crackers
• Fresh Vegetable Crudités

STORAGE INFORMATION:

FRIDGE:

• Store these pickles in a locked package for longer than two weeks.

FREEZER:

• We don’t suggest storing these pickles because the zucchini will lose its crispy texture after defrosting.

FAQs:

When we can eat these pickles?

• You can eat them after twenty-four hours, although they will taste perfectly after two days.

May we prepare these pickles sugar-free?

• Yes, you can skip the honey to make these pickles without sugar.

Are we going to use yellow squash?

• Yellow squash will work quite fine, so you could utilize it.

NUTRITIONAL FACTS:

Serving Size: ½ cup

Calories: 28 Kcal

Sodium: 255 mg

Total Carbs: 4 g

Net Carbs: 2.8 g

Fiber: 1.2 g

Sugar: 2.3 g

Fat: 1.6 g

Protein: 0.8 g