Description
Delightfully crunchy and tangy zucchini pickles that are easy to make and perfect for any occasion.
Ingredients
Scale
- 1 lb zucchini
- 1 small onion or shallot, thinly sliced
- 1 tablespoon salt
- 4–8 garlic cloves, minced
- 1/4 cup fresh dill
- 4 teaspoons mustard seeds
- 2 teaspoons whole black peppercorns
- 3/4 cup white vinegar
- 3/4 cup water
- 2 tablespoons sugar
- 1 teaspoon salt (for brine seasoning)
- Optional: small red chili, thinly sliced; bay leaves
Instructions
- Thinly slice the zucchini and onion, aiming for 1/8-inch thick slices.
- Toss the zucchini with 1 tablespoon of salt and let it drain in a colander for about 1 hour.
- In a saucepan, combine the white vinegar, water, sugar, and 1 teaspoon of salt. Bring to a boil, then remove from heat and cool for about 10 minutes.
- In clean jars, layer fresh dill, mustard seeds, peppercorns, sliced chili, garlic, zucchini, and onion.
- Pour the hot pickling liquid over the vegetables, pressing down gently to ensure all are submerged.
- Let the jars cool at room temperature, then seal and refrigerate. Marinate for at least 8 hours, preferably 24 hours, for the best flavor.
Notes
These pickles keep well in the fridge for 2-3 weeks. Adjust sugar and spices to your taste. Use firm zucchinis for best results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 40
- Sugar: 2g
- Sodium: 230mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: zucchini pickles, quick pickles, homemade pickles, summer recipe
