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Zucchini and Turmeric Sweet Pickle Slices

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I have been working on making our own condiments and pickles using either a fermenting process or a quick pickle vinegar brine. So far, we are very pleased with the quick pickle recipes, but I have to be honest, the naturally fermented foods are too salty for me. I will keep trying, but I am glad these quick pickled recipes have worked so well. I have made these Zucchini and Tumeric Pickle Slices more than once, and I will make them again. I hope you give them a try.

I had read that any cucumber quick pickle recipe could also be used with zucchini. It is certainly true for sweet pickle slices, with one small change, cucumbers are a bit watery while zucchini is not. You might have read about my Simple Sweet Pickle Slices when I originally posted it. If so, you might now notice that there has been a small adjustment made in the recipe. The water needed to be reduced to allow for the cucumber taking in the brine and giving off a bit of water.

Zucchini and Turmeric Sweet Pickle Slices, quick and easy, no canning.

With zucchini, you do not need to make that adjustment, and I have found the perfect sweet and sour mix the ratio that I learned back in Junior High home economics works just as well today as it did 50 (yikes!!) ago when I was in class. That ratio is equal parts sweet, sour and other. In the case of these pickles, other is water. When I make a sweet and sour dish, the other is pineapple juice or even broth.

1 1/2 quarts of sliced zucchini, will yield a quart of pickled slices.

I have also observed that it is best to cut the vegetables and fit them in a jar before making up a recipe for the brine. Vegetables tend to be too independent to conform to uniform sizes! The recipe below will fill a quart jar filled with sliced zucchini.


I have also observed that it is frugal to place you sliced vegetables into the hot brine after you have removed it from the heat, stirring from the bottom to bring those slices up, 2 or 3 times.

Zucchini and Turmeric Sweet Pickle Slices, quick and easy, no canning.

Then let the mixture sit, and jar it when it has cooled to room temp. If you pour the brine over the vegetables in the jar, you will need approximately double the amounts of brine. And we all know, that I am if nothing else, frugal!
Pack the slices into the jar, pour the brine over to cover, it works much better...

Zucchini and Tumeric Sweet Pickle Slices
by the seat of my pants!

1 medium/large zucchini, washed, cut in half lengthwise if needed and sliced 1/4 inch thick

1/2 c sugar
1/2 c water
1 t turmeric
1/4 t salt (try garlic salt, also)
1/2 c vinegar

Bring the sugar, water, turmeric, and salt to a boil.

Remove from heat, stir well, add vinegar, then sliced zucchini. Carefully stir or toss from the bottom of the pan upwards, 2 or 3 times. Set aside to cool to room temp.

Place Zucchini slices into a quart jar, cover with brine to cover and a cap lid, let rest at room temperature for up to 24 hours (you won't need to worry, the vinegar will prevent any spoilage).

If needed, push the slices below the brine, cover and refrigerate.

Enjoy!

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