Golden Pickled Zucchini
A recipe from Georgia Department of Education School Nutrition
This recipe is a great way to have students craving pickles while introducing them to global flavors from Asia and India. These pickles are tangy, slightly sweet, and have a vibrant yellow color.
Ingredients:
- 11 cup Cold Brine Base
- 4 tbsp Spice, turmeric, ground
- 2 tbsp Spice, ginger, ground
- 7 lbs + 11 oz Zucchini, raw, sliced 1/8"
- 1 1/2 cup Onion, white, thin slices
Steps:
- Whisk turmeric and ground ginger into Cold Brine Base.
- Add the zucchini slices and shaved white onion slices.
- Gently stir to ensure your zucchini and onion are coated in the brine.
- Store in cooler, covered, labeled and dated. Allow the brine to pickle the zucchini at least 4 hours or up to 5 days.
Hold at 41°F or below.
Recipe Details
Harvest of The Month
Meal Components:
Vegetable Other
Crediting Information
- 1/2 cup Vegetable Other
HACCP Category:
Process #2 (Same Day)
Portions:
50
Portion Size:
1/2 Cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 27 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | <1 | g |
| Sodium: | 4.8 | mg |
Tips:
These pickles make an excellent topping for salads, banh mi, rice bowls, chicken sandwiches, or curry dishes.
