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:

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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  5. Combine brine ingredients in a saucepan. Place over medium high heat and bring to a boil.
  6. 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.
  7. Tightly secure lids and shake the jars gently to distribute the seasonings.
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  9. Allow cooling for about 30 minutes before placing jars in the refrigerator.
  10. Refrigerate for 24 hours or more before eating. Keeps well refrigerated for 2 to 3 weeks.

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August 25, 20170 found this helpful

Ive not had zucchini ones! I will try this!

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