Quick Pickled Zucchini

Bowl, Plastic Wrap, Airtight Container or Jar

10 minutes

30 minutes

Mediterranean

Pickled Zucchini, Quick Pickles, Summer Vegetables

Side Dish

Pickling

Vegetarian

1

1 medium zucchini, sliced into thin rounds

1/2 cup white vinegar

2 tablespoons sugar

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

1/4 teaspoon dried oregano leaves

In a medium bowl, combine the vinegar, sugar, salt, pepper, garlic powder and oregano. Stir until the sugar is dissolved.

Add the zucchini slices to the bowl and stir until they are evenly coated with the pickling mixture.

Cover the bowl with plastic wrap and let it sit at room temperature for 20 minutes.

After 20 minutes, remove the plastic wrap and transfer the pickled zucchini to an airtight container or jar. Store in the refrigerator for up to one week.

Calories: 90, Fat: 0g, Carbohydrates: 20g, Protein: 2g

This quick pickled zucchini recipe is a delicious way to enjoy summer vegetables in just 30 minutes! Simply combine white vinegar with sugar and spices then add sliced zucchini before letting it sit for 20 minutes at room temperature before transferring it to an airtight container or jar for storage in the refrigerator for up to one week.

4

Shakshuka, a North African and Middle Eastern dish made with eggs poached in a spicy tomato sauce, is a popular breakfast dish in Mediterranean cuisine.