Asian pickled zucchini
Cut the zucchini lengthwise into four or six pieces, depending on their size, and cut them into approx. 5 cm cubes. Salt them thoroughly in a mixing bowl and let them stand for 15 minutes. In the meantime, mix the marinade ingredients.
- Rinse the zucchini cubes under running water and let them drain in a strainer.
- Place the zucchini cubes in a mason jar, pour the marinade over them, seal, shake well, and refrigerate overnight.
Preparation
30 minutes
Vegetarian
Asian pickled zucchini is not a specific, centuries-old dish, but rather a modern, fusion-style dish that draws on the quick pickling techniques of Chinese, Korean, and Japanese cuisine. Quick pickled vegetables are a must-have accompaniment to most Asian meals: not only do they provide a fresh, acidic counterpoint to fattier or umami-rich dishes, but they also aid digestion. And zucchini is an ideal base – it absorbs flavors quickly, stays crunchy, and is always available.
It will keep well in the refrigerator, in a tightly sealed jar or box, for 4–5 days, but the flavor will become more intense each day. If you plan to keep it for several days, it is worth making the marinade milder or pouring off the juice after 2–3 days to prevent it from getting too soft.
Tip: choose smaller, tender zucchini for this recipe, because the skin of larger ones is too thick and the seeded part is not the best for such a marinated version.
Preparation
The best thing about it is that it works with almost anything: it goes great with grilled meats, especially chicken or duck, it tops any Asian stir-fry or stir-fry, but it also goes well as a side dish with curries, fried rice, or even summer rolls. If you're making sandwiches or bao buns, it also works very well because it's refreshing and crunchy.
Sesame oil and Sichuan pepper are best found in the international section of larger hypermarkets or Asian grocery stores, but they are also easily available online.
