Sweet and Sour Zucchini Pickles (LC, GF, SF)

This recipe is a great way to tame the zucchini bounty, share it with friends and just have your zucchini  with a little pep  all year round!

 

 

Ingredients:

4 medium sized Zucchini

1/2 small onion

1/3 cup apple cider vinegar

1/2 cup water

1/3 cup unflavored sugar-free syrup or sugar substitute equivalent

2 cloves of  garlic, thinly sliced

1/2 tsp cumin

1 tsp smoked paprika (or sweet paprika)

1/2 - 1 tsp freshly ground pepper

1 tsp mustard seeds

1/4 tsp sea salt

 

Preparation:

Quarter the zucchini lengthwise and slice off the spongy middle section.  Slice each quarter in half length wise again and then cut 2 inch sticks.

Place in a sauce pan. Finely slice the onion and the garlic. Using a mandolin gets you the most slices, which means you get the most flavor out of less onion/garlic. If you don’t want to spring for a big one, check out your local Asian store. I got this one there for something like $3 and it slices onions and garlic literally paper thin!

 

 

Anyway, place everything in the sauce pan and simmer for about 10 minutes, stirring occasionally.

 

 

Once the zucchini have softened a little, rinse your canning jars if you haven’t already, place the zucchini in them, then ladle the pickling liquid complete with spices over the zucchini right up to the rim of the jar.

Wipe the rims, place on the lids and screw on tight. Turn the jars upside down and let them cool that way.

Once cooled, the lids should be “sucked” in. If there is still give while pushing on the middle of the lid, you didn’t get a seal and those need to be refrigerated and eaten within the next few days.

The other ones can be stored in the jars for several months!

 

 

The whole recipe is 21 g of carbs and 5 g of fiber. So 16 g of net carbs!

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