Zucchini Refrigerator Pickles
As your zucchini multiplies exponentially in the garden, new recipes are always welcome. This page contains a recipe for making zucchini refrigerator pickles.
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If you like pickles and have lots of zucchini, you will appreciate this recipe. Please note that this is not for long-term storage, as you are not canning it. I substituted dill weed for the dill seed.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 3 half pint jars
Source: Facebook group
- 1-1/2 lb zucchini (3 to 4 medium-sized zucchini)
- 6 fresh dill sprigs
- 3 garlic cloves, peeled and halved (2 halves per jar)
- 1-1/2 tsp black peppercorns (1/2 tsp. per jar)
- 1-1/2 tsp mustard seeds (1/2 tsp. per jar)
- 3/4 tsp dill seed (1/4 tsp. per jar)
- 2-1/2 cup water
- 1 cup distilled white vinegar
- 1/4 cup sugar
- 2 Tbsp coarse sea salt or kosher salt (not iodized)
- Wash zucchini; trim and discard ends. Slice into chips or spears, as desired. Set aside.
- Divide the seasonings between 3 clean pint-sized mason jars. Note: I only had quart jars.
- Divide the zucchini and dill evenly between the jars.
- Combine brine ingredients in a saucepan. Place over medium high heat and bring to a boil.
- Pour the hot brine into the jars over the zucchini and dill. Fill to the top of the jar, leaving about 1/2" of head space.
- Tightly secure lids and shake the jars gently to distribute the seasonings.
- Allow cooling for about 30 minutes before placing jars in the refrigerator.
- Refrigerate for 24 hours or more before eating. Keeps well refrigerated for 2 to 3 weeks.
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