Fast pickled zucchini a gut-lover’s delight

By Sari Huhtala

This quick and easy pickled zucchini recipe is more than just a sandwich sidekick, it’s gut-loving medicine on a fork. My seven-year-old grandson loves them, and he’s not even a zucchini fan!

Pickled zucchini (Makes 1 500 ml mason jar)

(Ready to eat in less than 24 hours)

• 1 medium zucchini, sliced thin
• 1 small onion, sliced thin
• ½ cup apple cider vinegar
• ½ cup water
• 1/3 tablespoon coarse sea salt or course Himalayan salt
• 2 tbsp raw honey

Thinly slice zucchini and onion on a cutting board and set aside. Combine apple cider vinegar, water, honey and salt in a small pot. On medium heat, bring to boiling point. Then turn off the stove. Meanwhile, add the following spices to the bottom of a clean jar:

• ½ tsp coriander seeds
• ½ tsp dill seeds
• 1 tsp black peppercorns
• 2-3 cloves garlic
• 1 large sprig of fresh dill, or a dill seed head

Pack the zucchini and onion slices into the jar, layering onion between a couple of zucchini rounds. Pour the hot brine mixture over the veggies, and pack down zucchini to cover with brine. If there’s extra space, tuck zucchini rounds along the sides of the jar to fill completely. Cool to room temperature on countertop (cover with a tea towel to prevent fruit flies), then, once cooled, cover with a lid and store in refrigerator. They’re flavourful even after 18 hours, but if you can wait 24 – 48 hours they are even more flavourful. Stores for up to two months in the fridge.

Sari Huhtala is the creator, publisher and editor of Alive and Fit Magazine, which was created in 2007.  She has over 25 years of experience in journalism and over 15 years of experience as a certified personal trainer and fitness instructor, and is a holistic chef, offering holistic cooking and edible wilds workshop, and My Farmacy workshops. She is an organic farmer, wild-crafter and grandmother, who has spent over 20 years navigating a holistic, healthy path for her family. Reach her at friends@thelaughingforest.ca