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.
How to Make Zucchini Pickles
Makes 2 pints
- 1/2 cup White Vinegar
- 2 1/2 cups Water
- 2 tablespoons Black Peppercorns
- 6 Garlic cloves
- 2 tablespoons Salt
- 4 sprigs Fresh Dill
- 3 medium Zucchini green or yellow, cut in 1/4 " slices
- 2 pint Mason Jars
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! 🙂
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