Judy
Gold Post Medal for All Time! 677 Posts 
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
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:
- 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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attosa
Diamond Post Medal for All Time! 1,246 Posts August 25, 20170 found this helpful
Ive not had zucchini ones! I will try this!
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