If you love zucchini or you're expecting an abundance of zucchini this summer from the garden, you have to check out this recipe. I'm sure when you think of making a pickle recipe, you think the star of the show being cucumbers. However, that's not the case with this recipe.
Zucchini is a great vegetable to pickle and make delicious zucchini pickles. They're refreshing and so simple to make. Serve as a side dish during a summer barbecue or just eat them as a snack. You're going to love this recipe!
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Like most pickle recipes, zucchini pickles start with a simple brine. The brine is made with water, white vinegar, sugar, salt, some fragrant pickling spices and herbs. Cut the zucchini into spears, rounds or crinkle cut and let them soak in all of that brine-it only takes a few days!
For this recipe, you'll need about 1 1/2 pounds zucchini either cut into spears or rounds. Place zucchini, garlic cloves, sliced shallot, sprigs of fresh dill, black peppercorns and mustard seeds evenly between three pint-sized mason jars. If you like a little heat, feel free to add in some red pepper flakes. Set the mason jars aside while you make the brine.
In a medium saucepan, bring the cold water, white vinegar or apple cider vinegar, sugar and sea salt or kosher salt to a boil over medium-high heat. Remove from the heat and carefully pour the hot brine into the pint jars, leaving about 1/2 inch of headspace. Secure the lids and give each jar a good shake.
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Before placing the zucchini pickles into the refrigerator, allow them to cool to room temperature on the kitchen counter. Once cooled down, refrigerate for 24 hours before eating. These zucchini pickles will last up to three weeks if kept in the refrigerator.
And if you still don't know what to do about all of that fresh zucchini, check out this recipe for zucchini bread.
Watch: How To Cook Beef Tongue Perfectly!
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Zucchini Pickles
Ingredients
- 1 1/2 pounds zucchini about 3-4 medium-sized zucchini
- 6 sprigs fresh dill
- 3 cloves garlic, peeled
- 1 shallot, sliced
- 1 1/2 teaspoons peppercorns 1/2 teaspoon per jar
- 1 1/2 teaspoons mustard seeds 1/2 teaspoon per jar
- 1 1/2 teaspoons red pepper flakes (optional) 1/2 teaspoon per jar
- 2 1/2 cups cold water
- 1 cup white vinegar
- 1/4 cup granulated sugar
- 2 Tablespoons sea salt or kosher salt
Instructions
- Place zucchini, garlic cloves, sliced shallot, sprigs of fresh dill, black peppercorns and mustard seeds evenly between three pint-sized mason jars. If you like a little heat, feel free to add in some red pepper flakes. Set the mason jars aside while you make the brine.
- In a medium saucepan, bring the cold water, white vinegar or apple cider vinegar, sugar and sea salt or kosher salt to a boil over medium-high heat. Remove from the heat and carefully pour the hot brine into the pint jars, leaving about 1/2 inch of headspace. Secure the lids and give each jar a good shake.
- Before placing the zucchini pickles into the refrigerator, allow them to cool to room temperature on the kitchen counter. Once cooled down, refrigerate for 24 hours before eating. These zucchini pickles will last up to three weeks if kept in the refrigerator.
