Quick-Pickled Zucchini

Total Time:
1 hr 20 min
Prep:
10 min
Inactive:
1 hr
Cook:
10 min

Yield:
2 quarts
Level:
Easy

Ingredients
  • 2 cups distilled white vinegar
  • 3 tablespoons kosher salt
  • 2 tablespoons yellow mustard seeds
  • 2 teaspoons red chile flakes
  • 6 sprigs fresh dill
  • 4 cloves garlic, thinly sliced
  • 3 medium zucchini (about 2 pounds), sliced into 1/2-inch-thick rounds
  • 1 small red onion, halved and sliced into thin half-moons
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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