Skip to content

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.

Recent Recipes

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

Read more

Basic Muffin Mix

(This can be substituted with a white cake mix) Makes 12 each Sift together flour, sugar, salt, and baking powder.…

Read more


Pulse the brown sugar, granulated sugar, cinnamon, butter, salt, and vanilla in a food processor. Add the flour and pulse…

Read more