Healthy & Homemade: Pickled Zucchini & Peppers

Photo Credit: Grana Studios

Photo Credit: Grana Studios

So this little recipe is probably the easiest we have shared. While we cannot take credit for the creation of it, we do need to thank local Chef Partner, Ron West, Jr. over at Fleming’s Prime Steakhouse & Wine Bar in Raleigh, for this quick and incredibly tasty side dish. You can use it on salads, to accompany some grilled steaks, fish and poultry or even as a light snack.

The best part? You don’t have a cook a thing! That’s right everything comes together while marinading in the refrigerator. Since the peppers are sweet, they offer a nice balance against the vinegar. You may be surprised to find that the zucchini rounds have the bite of an actual picked cucumber however the texture is light, firm and crisp which will most likely leave you grabbing for more.


Pickled Zucchini & Peppers Recipe
Servings: 4  /  Prep Time: 10 Mins  /  Cook Time: 0 Mins

  • Ingredients:
    • 1 Medium/Large Zucchini
    • 6-7 Mini Sweet Peppers
    • 1/4 Cup Rice Vinegar (We used Marukan)
  • Materials:
    • Mandolin (if available)
    • Plastic container with air tight lid
  • RH_HealthyHomemade_PickledZucchiniPeppers_1

    Photo Credit: Grana Studios


    • Thinly slice the zucchini and peppers, use a mandolin for the most consistent slices if you have one
    • Place the vegetables in the plastic container pouring the rice vinegar over
    • Seal container with lid and place in the refrigerator for at least 4 hours
    • Drain excess liquid
    • Serve chilled
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