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Pickled Zucchini and Carrots

Ingredients

Directions

  1. Toss julienned strips of zucchini and carrot in salt. Transfer to a stainless colander resting in a bowl. Cover with dampened paper towel and refrigerate for 12 hours.
  2. Rinse vegetables under cool water and pat dry with a clean tea towel. Transfer to a medium-sized stainless steel bowl. Pour vinegar onto vegetables, pressing them down into the vinegar. Cover with a dampened cloth and refrigerate for 12 hours.
  3. Squeeze liquid from the vegetables and transfer them to another medium-sized bowl. Toss with garlic, parsley and hot pepper flakes. Add half the oil and toss again.
  4. Transfer the marinated vegetables to small, sterilized canning jars. Pour in just enough oil to cover the vegetables. Screw lid on tight and refrigerate for at least one day before serving, or store in the fridge for up to three months.
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Pickled Zucchini and Carrots

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Seasonal fresh vegetables pickled with garlic, hot pepper flakes and chopped parsley.

  • clock icon
    130 MIN
  • 6 SERVINGS
Pickled Zucchini and Carrots

Need a little sumthin’ sumthin’ to serve next to your next main? Try these Pickled Zucchini and Carrots!

This recipe comes from our dear friend Emily Richards. Emily is the author of Per la Famiglia, a wonderful cookbook that showcases delicious Italian recipes created by Emily and her family. I’ll put a link to purchase the book further down in this post.

Emily and I were recently appearing at an event together and got to talking about favourite recipes. She described this simple recipe and I instantly knew I wanted to try it.

One thing especially interesting is the “pickling” process. Unlike other home canning recipes like our ANTIPASTO, or GARLIC DILL PICKLES or BREAD AND BUTTER PICKLES, this recipe doesn’t have that final canning step. Instead, you get the same pickled flavour with less work. The one drawback is that you need to keep the PICKLED ZUCCHINI AND CARROTS in the fridge and consume them within a few months. We’re OK with that!

Here’s what I learned while watching her prepare it:

Emily used one of those nifty spiral vegetable slicers to create perfectly sized zucchini and carrot julienne. You can also achieve the same look by chopping your vegetables into matchstick-sized strips. I’ve listed a link to purchase below; it’s easy to use and the results are wonderful.

Allowing the vegetables to sit for 12 hours after being tossed in salt is an important step. So is the next one where you wait another 12 hours after they’ve been submerged in vinegar. Also make sure to rinse the vegetables under cool water after the first marinade – you don’t want the dish too salty.

Her combination of garlic, parsley and hot pepper flakes does wonders to the prepared vegetables. We got to enjoy the recipe soon after it was made, but she suggests storing them in canning jars for up to three months. I can imagine the flavours get even better after a few days.

This is a real hands on recipe as in, get your hands in the bowl! Wash up before you begin and be completely hands-on for the key steps, like tossing the vegetables in salt, running them under cool water, or tossing them with the seasoning and canola oil.

A perfect accompaniment for your next ROAST PORK, EASY CHICKEN or simple fish main like this SWEET & SPICY SALMON, these veggies also as topper for burgers and a quick sammie.

Try these PICKLED ZUCCHINI AND CARROTS, they go with everything!

WATCTV

Products used in this recipe

Just click on the below links to purchase items through Amazon.com and add them to your collection. Happy shopping!

Pickled Zucchini and Carrots

Ingredients

  • 5 small zucchini, julienned
  • 2 large carrots, julienned
  • ¼ cup of kosher salt
  • 2 cups white vinegar
  • 2 garlic cloves, minced
  • 1 tablespoon fresh parsley, finely chopped
  • ½ teaspoon chili flakes
  • ½ cup canola oil

Directions

  1. Toss julienned strips of zucchini and carrot in salt. Transfer to a stainless colander resting in a bowl. Cover with dampened paper towel and refrigerate for 12 hours.
  2. Rinse vegetables under cool water and pat dry with a clean tea towel. Transfer to a medium-sized stainless steel bowl. Pour vinegar onto vegetables, pressing them down into the vinegar. Cover with a dampened cloth and refrigerate for 12 hours.
  3. Squeeze liquid from the vegetables and transfer them to another medium-sized bowl. Toss with garlic, parsley and hot pepper flakes. Add half the oil and toss again.
  4. Transfer the marinated vegetables to small, sterilized canning jars. Pour in just enough oil to cover the vegetables. Screw lid on tight and refrigerate for at least one day before serving, or store in the fridge for up to three months.

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