Pickled Zucchini and Onions

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Posts: 75
Joined: Sat Mar 17, 2018 10:05 pm
Location: Orangeville

Pickled Zucchini and Onions

Post: # 33Post Contact
Wed Mar 21, 2018 4:16 pm


Use this recipe as a topping for our Turkey-Pork Burgers.

2 cups cider vinegar
1 3/4 cups packed light-brown sugar
3 dried bay leaves
1 tablespoon coarse salt
1 teaspoon dried oregano
2 pounds zucchini, thinly sliced
2 small onions, halved and thinly sliced

1. In a large saucepan, combine vinegar, sugar, bay leaves, salt, and oregano. Cook over high heat until sugar is dissolved, about 3 minutes.
2. Pour mixture over zucchini and onions. Let cool completely; refrigerate in an airtight container at least 3 hours.

Source: https://www.marthastewart.com/317921/pi ... and-onions

Posts: 5
Joined: Sat Oct 05, 2019 9:37 am

Pickled Zucchini and Onions

Post: # 694Post Emileshany
Sun Oct 13, 2019 1:46 pm

Pickled Onions

Makes 3 cups


•2 medium red onions, halved and thinly sliced
•2 cinnamon sticks
•6 whole cloves
•¼ teaspoon crushed red pepper flakes
•1 cup apple cider vinegar
•½ cup fresh lime juice
•½ cup sugar
•1 tablespoon kosher salt


Add the sliced onions to a medium bowl or pot of boiling water for 10 seconds, and then drain immediately into a colander. Place the onions in a quart jar and cool, while preparing the brine.

Toast the cinnamon sticks, cloves, and red pepper flakes in a small saucepan over medium heat for 3 minutes. Stir in the vinegar, lime juice, sugar, and salt. Bring to a low boil and cook until the sugar and salt have dissolved, about 2 minutes. Cool, then pour the brine over the onions. Refrigerate.

You can use sweet white onions such as Vidalia or Walla Walla, and be creative with a dab of food coloring. Green pickled onions are always a favorite.

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