Zucchini are sliced and pickled with dill and spices for an easy refrigerator pickle that takes only 10 minutes to make.
Prep Time5 minutesmins
Cook Time5 minutesmins
Total Time10 minutesmins
Servings: 1half pint jar
Ingredients
1zucchini
2sprigs dill
1clovegarlicminced
3/8cupwater
3/8cupwhite vinegar
1/2Tablespoonkosher salt
1/2teaspoonmustard seeds
1/2teaspoonpeppercorns
1/4teaspoondill seed
Instructions
This recipe is not suitable for canning, it is for making refrigerator pickles.
Slice the zucchini into rounds about 1/8 inch thick. Slice enough to fill an 8 ounce jar and place the slices in the jar.
1 zucchini
Add the dill sprigs and minced garlic to the jar with the zucchini.
2 sprigs dill, 1 clove garlic
Combine the water, vinegar, kosher salt, mustard seeds, peppercorns and dill weed in a saucepan. Heat, stirring until the salt dissolves.
3/8 cup water, 3/8 cup white vinegar, 1/2 Tablespoon kosher salt, 1/2 teaspoon mustard seeds, 1/2 teaspoon peppercorns, 1/4 teaspoon dill seed
Pour the contents of the saucepan into the jar over the zucchini.
Put a lid on the jar and let it cool to room temperature, then place in the refrigerator. The pickles will be ready to eat after being refrigerated overnight.
Notes
If your brine doesn't quite cover the zucchini just add more water to top the jar off. Since these are refrigerator pickles the water/vinegar ratio is not critical.
You can use the same recipe to make yellow squash pickles.
Add some crushed red pepper or a small hot pepper to give these pickles a spicy kick.