Zucchini Pickles Recipe
Total Time
25 minutes
Prep Time
20 minutes
Cook Time
5 minutes
Rating
5 out of 5 stars
(2)
Ingredients
16 servings
- 1 lb zucchini (or sub patty pan squash, crookneck or yellow summer squash) or enough to fill four small 4-oz jars- (choose summer squash no bigger in diameter than the width of the jars you will be using).
- 1 small onion or shallot, thinly sliced
- 1 tablespoon salt
- 4-8 garlic cloves
- ¼ cup fresh dill
- 4 teaspoons mustard seeds (or sub fennel seed, coriander, cumin or a mix)
- 2 teaspoons whole black peppercorns
- Optional additions: small red chili – thinly sliced, bay leaves
- ¾ cup white vinegar (use white vinegar or white wine vinegar for the clearest brine)
- ¾ cup water
- 2 tablespoons sugar
- 1 teaspoon salt
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Preparation
Step 1
Thinly slice the zucchini and onions
Step 2
Use a mandolin if you have one. If using a knife, make sure to cut pieces as thinly and evenly as possible. Thicker slices will result in a crunchier pickle. Paper-thin will be softer. Slice the small onion, or shallot on the mandolin.
Step 3
Sweat the zucchini
Step 4
Toss the zucchini in a bowl with a tablespoon of salt and let it drain in a colander or strainer over a bowl for 1 hour or overnight. Rinse and pat dry.
Step 5
Make the pickling liquid. In a small saucepan, bring vinegar, water, sugar, and salt to a boil, stirring until sugar dissolves, let cool slightly.
Step 6
Fill the jars. Divide the fresh dill, mustard seeds, peppercorns, a few slices of chile pepper and sliced garlic cloves. Then layer the zucchini and onion, and press down, and tuck in a bay leaf if you like.
Step 7
Pour the hot pickling liquid over the top. Press down on the squash again.
Step 8
Let cool on the counter, seal, and place in the refrigerator for 8- 24 hours.
Step 9
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