Hi everyone, welcome back to the kitchen today. I've got a summer favorite today
We're making a quickl or a quick pickle
These are going to be a bread-and-butter version of a zucchini pickle
Inspired by the recipe for the pickled zucchini that we had in
Our recent sun basket box video and I can't wait to show you how these all come together
Today I'm gonna share with you how to make a quickl and that's a quick pickle. We're gonna use zucchini
Onion and we're gonna make kind of like a bread and butter zucchini pickle and these are super delicious
These are inspired by the zucchini pickles that I made
For the Sun basket box meal that I recently shared with you guys
There's no reason why we can't take inspiration from that booklet from those recipes and make them on our own
These are super simple super delicious and you can just stash them in your fridge
There'd be good for up to a month or even longer
Really once they're pickled in the vinegar solution there
first of all
You're not they're not going to last because they're delicious
But secondly as long as they're in the vinegar solution, and they're refrigerated you can keep them for an extended period of time
So what I've started off with here is two medium size zucchini. I ran them through
Just my slicer that used to be my grandmother's that's this one, right?
here
It's got a very sharp blade in it and it can be adjusted
to the thickness that you like
So I did two medium cucumbers like that
If you have a mandolin
Or you can just use a knife if you have good nice knife skills and cut them fairly thin
they don't have to be perfect, but you can see I
Mostly got them
about I
Don't know the sixteenth of an inch thick. Okay, you don't want them
Some of them are like this there were an accident so don't look at those but regardless they'll be delicious
I also did the same to 1/2 of a sweet onion, and I didn't really care how it looked
I just sliced it thin and got it through there. I have a cup of rice wine vinegar
So this is rice vinegar from the Asian market super inexpensive
You can also find this in the big-box store
I don't know if it comes in a giant bottle
but a bottle of rice vinegar from the Asian market cost less than three dollars and
it really is a nice way to do a quick pickle because it's not as acidic as
White vinegar or apple cider vinegar, but it's acidic enough and it gives a nice mild pickled flavor
we're also gonna use a half a cup of water and a quarter of a cup of
Agave nectar. Now. This is my sweetener of choice here. If you want to use something different you can use honey
You can use brown sugar. You can use Demerara sugar or granulated sugar. Whatever is your sweetener of choice
If you want to try using a RRIF result here you can I'm not
Sure that it will crystallize if it's in the acidic vinegar solution
I've never done it so I don't know the answer to the question
All I can say is give it a try and see what happens. However be warned. We've seen what the erythritol can do
I also have a teaspoon of kosher salt
so what I'm gonna do is bring the induction burner over and
we're gonna start heating up our solution and I'll show you what happens next so I have my
rice vinegar and water in the saucepan
We're gonna add our salt and our ghave now look this is to your taste
I've really given
some
Ambiguous measurements other than the water and the vinegar and the agave. This is the combination I have found
Tastes the best so if you don't want it as sweet
By all means reduce the amount of sweetener
I've used a quarter cup of agave which isn't like blow your head off sweet, but when we're talking about making a sweet
Pickle then we're gonna want some sweetness in there. So make just give this a stir
To dissolve the salt I have this on high
And we're gonna want to bring this to a boil which won't take very long at all when that happens
We'll be back and we'll put the vegetables in. Alright, we're almost to the point where our
Vinegar solution is boiling. But while we wait for it to come up completely. I wanted to remind you guys and say
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So it looks like we've come to a boil so I'm gonna turn it off
So that's the key you want to make sure that you turn things off here. I'm even gonna unplug the induction burner
We're gonna take our zucchini slices that we prepared and we're just gonna toss everything in the pot
along with the onions
Just like that. I'm gonna give this a gentle stir you just want to make sure that everything touches that vinegar solution and
these are going to they're not gonna cook but they're going to shrink down a little as they soak in that brine and
what you're gonna do is you're gonna let these sit for about ten minutes and then
You can enjoy them
on a sandwich
You can enjoy them just right out of hand. They're delicious
And the longer they sit in the brine the more pickled they become but these will pickle very quickly
Thus the reason we call them quickens
so
I'm just gonna pop the lid on this I'm gonna let it sit for a little while and then when we come back
We're gonna give them a taste and I'll show you what they look like
our pickles sat for about 10 minutes
You can see that they've gotten a little bit soft and they've slumped into that brine there. Perfect
I've tasted them and they're wonderful. So now I'm gonna do is I'm you just want to put these in an airtight container
It doesn't have to be a nut mason jar if you have a mason jar
It might be a nice way to store them. If you have like a plastic container with a lid that will suffice as well
So I'm just gonna put them in here and then I'm gonna pour the brine over them
Like I said the longer they sit in the brine
The more pickle they become I also wanted to mention because I know some of you might ask this is not a canning recipe
so if you're interested in canning zucchini pickles
I highly suggest that you refer to the ball blue book of canning or the ball complete book of home canning for
Information on how to best and properly can anything people make zucchini pickles all the time
So this is definitely something you can do and it is you can do this in a water bath canner
These are gonna last in your fridge if you're not into the whole canning thing. There's no reason to do it
You can just go right ahead and do it like this
We're gonna go ahead and we're gonna pour this brine over the top you want to make sure
Everything is covered. I'm gonna get a little dish. I'll scoop some out and we'll give it a taste
All right. So here are our zucchini quick goals
I have chosen to make these in a bread and butter version meaning they have a sweet and sour flavor
These are not gonna be like a super crispy
Kosher dill pickle but these are good made with the zucchini
They lend a little toothsome nough stew the bite. So they're not like mushy and they have a Christmas a crispness
About them that is really very pleasant. So, um
You want to taste it?
I have to you know, you have to the people are expecting it. Here you go. I
Went ahead and added onions to mind because I thought it would be a nice extra flavor and I love pickled onions and
They do not disappoint
Come to make a jar for everybody else. I know right because you'll sit there and eat the whole thing
it is not an unhealthy snack a
Jar full of pickled zucchini it could be worse. Mmm
So delicious, oh my gosh, and I'm with Rick I could probably sit and eat the whole jar and not even realize it
It's so good
So that's how you make the zucchini wickles
Definitely give these a try this summer, you know
If you have a garden, you're gonna have a zucchini coming out of it sometime soon
This is a great option of something you can do with it. So I hope you gonna try and I hope you love it
Thanks for joining me today and until next time I'll see ya