Refrigerator Zucchini Pickles
Refrigerator Zucchini Pickles transform ordinary zucchini into a tangy, crunchy treat that livens up any meal, celebrating summer in a jar.
Ingredients
- 4 cups zucchini, sliced
- 1 cup white vinegar
- 1 cup water
- ½ cup granulated sugar
- 1 tablespoon salt
- 2 garlic cloves, sliced
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 tablespoon dill weed
Instructions
- Wash the zucchini thoroughly under running water and pat them dry.
- Slice the zucchini into thin rounds, approximately ¼ inch thick.
- In a medium-sized saucepan, combine white vinegar, water, granulated sugar, and salt. Heat over medium until the sugar dissolves completely, stirring occasionally. Bring to a simmer.
- Add sliced garlic, black peppercorns, mustard seeds, and dill weed to the brine and let it simmer for 1-2 minutes.
- Remove from heat and allow the brine to cool for about 10 minutes.
- In a clean glass jar, pack the sliced zucchini tightly and pour the warm brine over them, covering completely.
- Seal the jar with a lid and let it cool to room temperature. Transfer to the refrigerator and allow it to marinate for at least 24 hours before tasting.
Notes
Choose fresh, firm zucchini for best results. Experiment with slicing techniques and allow them to marinate longer for enhanced flavor.