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Easy Refrigerator Pickled Zucchini Recipe – Low Carb, Low Calorie

September 8, 2014 by Denise 2 Comments

If you are looking for a keto snack and love pickles, try this easy low carb refrigerator pickled zucchini recipe. Use up some of the garden zucchini to make this quick pickle. You just need a few everyday ingredients and to make this healthy and tasty pickle.  Only 2 calories per piece and 0.3g net carbs!

You might also like these low carb spicy pickled green beans recipe!

jar with yellow and green pickled zucchini spears with raw zucchini in the background
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I’m always trying to find things to do with my hubby’s garden harvest. It’s September and I still have lots of green and yellow zucchini so I thought I’d make a quick refrigerator pickled zucchini recipe and made it low carb so I could feel good about eating it. 

I used a recipe my husband likes for his pickled jalapeños. Of course it was delicious and easy and so I am sharing it with  you. Also pickles are a healthy and delicious snack to munch on….  especially when they come from your own garden.

Quick Low Carb Picking Brine Ingredients

To make a pickling brine you need vinegar, water, salt and sometimes sugar or sweetener in this case. From there you can add flavor with herbs and spices. In this pickle we are using white vinegar, salt, water, Swerve sweetener, garlic, cayenne, basil and oregano.

And of course we need zucchini. If you have both green and yellow it makes for a more visually dish but you can just use green. 

5 fresh zucchinis

 

Let’s Pickle Some Zucchini!

1.) First you cut up the veggies you want to pickle. In this case I used yellow and green zucchini. You can cut them any way you like. I made them into spears. 

TIP: Try to think of how you are going to eat them. I like them on salads sometimes and the chunks work great in that instance… no chopping. But if you are going to use eat them from the jar like a dill pickle, cut them into thick sticks or spears. They might work nice in a big cross section slice if you are going to eat it on sandwich.

jar with yellow and green pickled zucchini on a green cutting board with raw zucchini chopped, and silver lids

2.) Next get your pickling liquid going. Add everything to the pan (not the veggies tho) and wait for it to boil.

3.) In the meantime take the veggies and put them into a clean dry jar ( I recycle old jars and now have a million mason jars).

4.) When the liquid boils, pour it over the veggies to cover and let them sit until it cools a bit. This will cook the zucchini a little to soften it but it will still be a bit crunchy. 

And that is it. Just put on your lid and put them in the fridge. You can eat them as soon as the are cold… in a few hours.

It’s a great way to use some of the extra veggies you get from your garden and taste great on salads, sandwiches and as a side dish even. Give them a try and let me know how you like them!

The nutritional information for 1 piece of pickled zucchini is:
2 cals / 0.3g carbs / 0.1g protein 

I adapted this recipe from Chef John’s recipe on Allrecipes.com. Check it out here.

5 from 1 vote
Print

Low Carb Refrigerator Pickled Zucchini

These quick pickled zucchini spears are a great low carb, low calorie snack!

Course Snack
Cuisine American
Keyword cold pickle, quick pickle, zucchini
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 20 pieces
Calories 2 kcal
Author Denise

Ingredients

  • 1 zucchini cut into spears (I used green and yellow)
  • 1 cup water
  • ¾ cup white distilled vinegar
  • 3 tablespoons Swerve sweetener
  • ½ teaspoon crushed garlic
  • ¼ teaspoon cayenne pepper or crushed red pepper flakes
  • ½ teaspoon oregano
  • ¼ teaspoon basil
  • 1 tablespoon salt

Instructions

  1. Add all the ingredients (except the veggies) to a pan, mix well and bring to a boil.
  2. In the meantime cut up your zucchini into spears. You can cut them into any shape you want but I did large spears.

  3. Add them to your jar and once the pickling liquid is boiling, pour it over the veggies.
  4. Let them cool a bit then put a lid on them and refrigerate.
  5. You can eat them in a few hours, once they are cold.

 

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We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

Nutritional information for the recipe is provided as a courtesy and is approximate only. You should always do your own calculations if you are concerned about the accuracy of this or any recipe. I use the Lose It app for all of my nutritional information because I have for years.

Comments

  1. Janet R

    September 07, 2021 at 6:15 am

    I loved this recipe so much that I ended up not putting them on the sandwich but just eating them out of the jar! It’s a great way to enjoy veggies during this hot New Mexico summer. The only thing I would change is next time I’ll leave out the basil.

    Reply
    • Denise

      September 07, 2021 at 7:04 am

      Hi Janet, so glad you liked them. They are a great snack right out of the jar. My hubby just made some eggplant similar to this and it was really good too. But I think it needs a little extra prep work.

      Reply

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