Recipe courtesy of Nancy Fuller
Episode: Motorcycle Mama!
Quick-Pickled Zucchini
Total:
1 hr 20 min
Active:
20 min
Yield:
2 quarts
Level:
Easy
Total:
1 hr 20 min
Active:
20 min
Yield:
2 quarts
Level:
Easy

Ingredients

Directions

In a medium saucepan over medium-high heat, bring the vinegar, salt, mustard seeds, chile flakes and 3 cups water to a simmer. Cook until the salt has dissolved, about 5 minutes.

Divide the dill, garlic, zucchini and onions evenly between 2 quart-size mason jars.

Pour the hot liquid into the mason jars to cover the ingredients and let cool to room temperature, about 1 hour. Serve immediately or cover with lids and store in the refrigerator for up to a week.

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