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Raw zucchini pickles and more ideas

By Robyn Openshaw, MSW | Aug 31, 2010

Wendy Ray gave this idea for using zucchini, on the GreenSmoothieGirl facebook fanpage:

Slice young zucchini into a quart jar (or whatever). Add these:

1/3 cup raw apple cider vinegar

1 Tbsp. sea salt

2+ Tbsp. raw honey

2 Tbsp. fresh basil

1 cup water

Optional: sliced onions

Marinate at least 30 minutes. Lasts at least a month in the fridge.

Trystan Alexander Knight-Timm said this:

Put some zucchini in your raw hummus. Tastes amazingly like the real thing only healthier and raw.

(Note from Robyn: you have hummus recipes in 12 Steps to Whole Foods and in the Sprouted/Crunchy recipe collection.)

Kathy Chastain Culp said this:

You can get rid of several of them this way: juice them with celery, cukes, lemons, ginger and add liquid stevia.

And several people mentioned my favorite thing to do with zucchini: spiral it as “pasta” noodles and serve with a marinara made chunky in your blender, with raw tomatoes and onions and garlic!

Posted in: Gardening, Recipes

2 thoughts on “Raw zucchini pickles and more ideas”

Leave a Comment
  1. Anonymous says:

    I have seen tools for spiraling squash.

    Any reccomendation before I buy?


  2. Anonymous says:


    We have a Spiralizer. It’s fun, but I’m not at all impressed with the quality of the product–especially at $30. I read mixed reviews of it online, with several people saying theirs didn’t work well. But then saw a video comparing it to a similar product and the person making the video had nothing but good things to say about it.

    It came with a cracked part, so the company I purchased it from sent a whole new blade chamber. The part I needed from the new chamber was just fine, but the blade in the new chamber wasn’t seated in correctly (the plastic had been mis-cut).

    The third time I used it, another part broke, so it sat in the pantry for the winter I figured out that I could glue the part to the frame. It also takes a bit of practice and elbow grease. And if you’re short, you’ll need to stand on a chair to get the right downward pressure.

    I’d recommend you look at the Spirooli–which is from a different manufacturer and has a completely different design. The reviews of that product seem much more positive.

    The reason I had settled on the Spiralizer, despite the mixed reviews, is that it makes a thinner cut, which allows hard root vegetables (carrots, beets, winter squash) to feel more like cooked noodles (after adding a dash of salt and letting them sit for a while). But, it’s not worth the extra hassle.

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