Recipe courtesy of Nancy Fuller
Episode: Motorcycle Mama!
Save Recipe Print
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

Watch how to make this recipe.

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.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Fried Zucchini Coins

Recipe courtesy of Food Network Kitchen

Quick-Pickled Watermelon

Recipe courtesy of Food Network Kitchen

Marinated Skirt Steak with Quick-Pickled Feta

Recipe courtesy of Alex Guarnaschelli

Quick Pickles

Recipe courtesy of Food Network Kitchen

Quick Pickles

Recipe courtesy of Kelsey Nixon

Quick Pickles

Recipe courtesy of Rachael Ray

Sunny's Currywurst with Quick-Pickled Peppers and Onions and Sunny's Curry Ketchup

Recipe courtesy of Sunny Anderson

Cerveza-Battered Fish Tacos with Quick-Pickled Onion and Cucumber

Recipe courtesy of Sunny Anderson

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.