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Sweet and Spicy Zucchini Pickles

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Servings: Serves 10

Cook Time: 10 minutes

Prep Time: 30 minutes


Sweet and Spicy Zucchini Pickles
16 oz Fresh small zucchini squash
1/4 cup Fresh jalapeno, sliced
1/4 cup Fresno chili peppers, ends trimmed, cut into 1/4" wheels
2 tablespoon Kosher salt
3 tablespoon Horseradish, prep
2 teaspoon Tabasco sauce
1/4 teaspoon Cayenne pepper
2 teaspoon Coriander seeds
3/4 teaspoon Mustard seeds
1/2 cup Sugar
1 cup White vinegar
1/3 cup Water


Two kinds of chili peppers and horseradish give humble zucchini some kick! These pickles would be perfect served alongside grilled steaks, or even burgers.
Note: If you want less heat, discard the seeds from the chili peppers.
1. Cut the ends off the zucchini. Cut each zucchini into 1/2-inch rounds. In a large nonreactive bowl, toss zucchini, jalapenos, and Fresno peppers with salt. Cover and refrigerate for 2 hours. Rinse zucchini and peppers several times and drain well.
2. Rinse and dry bowl, and return vegetables to bowl. Toss with horseradish and Tabasco and place vegetables into a 1-quart container.
3. In a medium saucepan over high heat, combine cayenne, coriander, mustard, sugar, vinegar, and water, stirring occasionally. Bring to a boil, stirring to dissolve sugar. Boil for 1 minute. Pour hot brine over vegetables.
4. Let pickles cool to room temperature, about 2 hours. Cover and refrigerate for 1 day to develop full flavor. Refrigerated pickles will keep for up to 1 month.
Source: Hannaford fresh Magazine, September - October 2008

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 10
Base Nutrients
Calories 60 kcal (3%)
Calories from Fat 72 kcal (0%)
Total Fat 8 g (12%)
Saturated Fat 8 g (40%)
Cholesterol 0 mg (0%)
Sodium 1427 mg (59%)
Total Carbohydrates 19 g (6%)
Dietary Fiber 8 g (32%)
Protein 8 g (13%)
Vitamin A 143 IU (2%)
Vitamin C 18 mg (30%)
Calcium 20 mg (0%)
Iron 11 mg (18%)

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