Asian Pickled Zucchini & Carrots

My youngest son Sam and I planted two zucchini plants in our garden this year and they've yielded a bumper crop of large, hearty squash. We're down to just one plant now – thanks to an attack of squash beetles – yet as I write there are several tiny zucchini making their way into the world.

Now that I've made many of my usual zucchini recipes, I decided to use some for pickles. The results are surprisingly good. I removed the seeds (because they were quite large) and cut the squash into sticks.

Carrots add color and variety. And the zucchini stayed firm and crunchy, absorbing the pickling flavor well – just like a cucumber.

Mangia! Mangia!
Andrea

Asian Pickled Zucchini & Carrots
Inspired by a recipe from McCormick

2 medium-large zucchini, seeded and cut into sticks
4-5 carrots, peeled and cut into sticks
2 cups water
1 1/2 cups white vinegar
1 cup rice vinegar
1/2 cup sugar
2 tablespoons salt
2 teaspoons Korean style red pepper flakes (Gochugaru)
2 teaspoons minced garlic
1 teaspoon ground ginger
1 teaspoon minced onions

Place cut vegetables in a large glass bowl or a 9 x 13 inch glass dish. Set aside.

Add water, vinegars, spices, sugar and salt to a large saucepan. Bring to a boil over medium-high heat. Then reduce heat and simmer for 5 minutes.

Pour liquid spice mixture over vegetables in bowl and let sit until everything cools to room temperature.

Place vegetables into canning jars. Then fill jars with pickling liquid, leaving 1/2 inch at top of jar. Top with lids and bands and refrigerate. Let sit in fridge for 3 weeks before eating for best flavor and crunch.

Our zucchini plants earlier this summer.