4.3
(21)
Your folders
Your folders
Export 8 ingredients for grocery delivery
Step 1
Toss the zucchini, onion, shallots, and salt together in a colander and place over a bowl to catch the liquids. Cover the bowl and refrigerate for at least a couple hours. Toss once or twice along the way. You're aiming to get as much liquid out of the zucchini as possible. When you're finished draining the zucchini, shake off any water. At this point you want the zucchini as dry as possible. Place in a 1 liter / 1 quart jar along with the dill, chile pepper, and mustard seeds. Alternately, you can cram them into a 3/4 liter Weck jar like I do, but it's always a bit snug in the jar.
Step 2
Combine the ciders and sugar in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves, and continue to boil for a few minutes. Pour the liquid over the zucchini and seal the jar. Let cool, then refrigerate. The pickles are good for a week or so.
Your folders
foodnetwork.com
4.2
(19)
20 minutes
Your folders
natashaskitchen.com
4.9
(15)
Your folders
goodfood.com.au
Your folders
veryveganish.com
Your folders
cookieandkate.com
5.0
(109)
5 minutes
Your folders
bonappetit.com
3.6
(940)
Your folders
minimalistbaker.com
5.0
(8)
10 minutes
Your folders
feastingathome.com
4.8
(17)
5 minutes
Your folders
cookieandkate.com
5.0
(117)
5 minutes
Your folders
bonappetit.com
4.0
(24)
Your folders
allrecipes.com
4.9
(8)
5 minutes
Your folders
acouplecooks.com
3.0
(2)
Your folders
rebootedmom.com
5.0
(1)
5 minutes
Your folders
artofnaturalliving.com
5.0
(6)
5 minutes
Your folders
mrsjoneskitchen.com
5.0
(3)
5 minutes
Your folders
chefsavvy.com
5.0
(5)
5 minutes
Your folders
afarmgirlsdabbles.com
4.5
(31)
10 minutes
Your folders
greenhealthycooking.com
Your folders
itsavegworldafterall.com
5.0
(3)
5 minutes