Zucchini Refrigerator Pickles

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.

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 3 half pint jars

Source: Facebook group

Ingredients:

• 1-1/2 lb zucchini (3 to 4 medium-sized zucchini)
• 6 fresh dill sprigs
• Seasoning
• 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)
• Brine
• 2-1/2 cup water
• 1 cup distilled white vinegar
• 1/4 cup sugar
• 2 Tbsp coarse sea salt or kosher salt (not iodized)

Steps:

1. Wash zucchini; trim and discard ends. Slice into chips or spears, as desired. Set aside.

2. Divide the seasonings between 3 clean pint-sized mason jars. Note: I only had quart jars.

3. Divide the zucchini and dill evenly between the jars.
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4. Combine brine ingredients in a saucepan. Place over medium high heat and bring to a boil.

5. 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.

6. Tightly secure lids and shake the jars gently to distribute the seasonings.
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7. Allow cooling for about 30 minutes before placing jars in the refrigerator.
8. Refrigerate for 24 hours or more before eating. Keeps well refrigerated for 2 to 3 weeks.

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