How to Make Zucchini Pickles

Do you have an abundance of zucchini? These pickles will give dill pickles a run for their money, they are crisp and tasty like their dill counterparts but maybe even better in taste.

Makes 2 pints

Ingredients:

  • White Vinegar ( 1/2 cup)
  • Water ( 2 1/2 cups)
  • Black Peppercorns ( 2 tablespoons)
  • Garlic cloves (6)
  • Salt ( 2 tablespoons)
  • Fresh Dill ( 4 sprigs)
  • Zucchini (3 medium green or yellow, cut in 1/4 " slices)
  • 2  pint Mason Jars

Directions:

Into two clean, sterilized mason jars, add the peppercorns, dill, and garlic cloves. Then add the sliced zucchini pieces, fill as many as you can into the mason jar.

In a sauce pan, add the water, salt and vinegar, bring to a boil then simmer on medium heat for 4-5 minutes. Allow to cool. Pour the brine over the stacked zucchini pieces. Fill the jar 1/4" from the top.

Keeps refrigerated up to three weeks.

Ready after 24 hours! 🙂

The Author:

Pioneerthinking.com - Ingredients for a Simple Life.

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