Easy Pickled Zucchini
Pickled zucchini is an easy way to preserve this vegetable! These zucchini pickles are irresistibly tangy, great for sandwiches, cheese boards, and more.
- Prep
- 20 min
- Total
- 20 min
- Yield
- 1 pint
Ingredients 10
- 1 small zucchini, about 8 ounces , sliced ⅛-inch thick
- 1/4 small yellow onion, sliced ⅛-inch thick
- 2 garlic cloves, peeled and sliced
- ½ cup white vinegar
- ½ cup water
- ¼ cup granulated sugar
- 2 teaspoons kosher salt
- 1 tablespoon black or pink peppercorns
- ½ tablespoon dried dill seed*
- ½ teaspoon mustard seed
Method 5
- 01
Wash a wide-mouth pint mason jar and and its lid in hot soapy water. Then rinse and let air dry.
- 02
Add the sliced zucchini, onion and garlic into the jar, squeezing them in as tightly as possible.
- 03
In a small saucepan, combine the white vinegar, water, sugar, kosher salt , peppercorns, dill seed, and mustard seed. Bring to a boil, stirring occasionally to dissolve the sugar and salt (this will take only a few minutes).
- 04
Once boiling, pour the brine into the jar. Tap the jar on the counter to release any air bubbles. Discard any remaining brine.
- 05
Screw on the lid tightly and allow to cool to room temperature (about 1 hour). Then refrigerate for 24 hours. Keeps up to 1 month refrigerated.
Provenance
- recipe-clones/acouplecooks-data
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