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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Pickled Zucchini

The Purple Parrot’s Chef Jeremy Noffke loves to pickle things. This is his recipe for pickled zucchini.


2 cups Zucchini, cut into 2” batons
1 cup White vinegar
½ cup Water
2 Tbl Sugar
1 Tbl Kosher salt
½ tsp Crushed red pepper
1 each Fresh garlic clove, thinly sliced


Pack the zucchini batons tightly into a sterilized 1-pint wide-mouth glass jar. (To sterilize, cover the jar and lid in water in a pot and boil for 5 minutes.)

In a small pot, combine the remaining ingredients and bring to a boil. Immediately pour over the jar full of zucchini, leaving about ½“ from the lip. Make sure you stir right before pouring so the crushed red pepper and garlic get into the jar. Discard any excess liquid.

While still hot, tighten the lid and let cool completely at room temperature. Once cooled, refrigerate.

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