This simple snack is incredibly addictive!

Spicy pickled zucchini spears are a delightful way to preserve the bounty of your garden or a generous find at the local farmer’s market. This recipe brings a little kick to your traditional pickle, offering a low-carb, tangy option that’s perfect for snacking or adding a punch to your dishes. Making these pickles is a wonderful way to spend an afternoon, and the result is a jar full of vibrant, homemade goodness that you can share with family and friends.

These spicy pickled zucchini spears are perfect on a charcuterie board, adding a zesty crunch to an arrangement of meats and cheeses. They also pair wonderfully with grilled chicken or fish, serving as a refreshing side that cuts through richer flavors. For a simple snack, enjoy them straight out of the jar or alongside a sandwich to add a little spice and texture.

Servings: 1 quart jar

2 medium zucchinis, cut into spears
1 cup apple cider vinegar
1 cup water
1 tablespoon kosher salt
1 tablespoon sugar
1 teaspoon red pepper flakes
1 teaspoon mustard seeds
2 cloves garlic, peeled and smashed
1 bay leaf