Quick-Pickled Zucchini

Name: Quick-Pickled Zucchini
Cook time: 20 min
Total time: 1 min
Ingredients: 2 cups distilled white vinegar; 3 tablespoons kosher salt; 2 tablespoons yellow mustard seeds; 2 teaspoons red chile flakes; 6 sprigs fresh dill; 4 cloves garlic, thinly sliced; 3 medium zucchini (about 2 pounds), sliced into 1/2-inch-thick rounds; 1 small red onion, halved and sliced into thin half-moons

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Cook Time: 20 minutes

Total: 1 hours, 20 minutes

Servings: 2

Author : Nancy Fuller

pickle recipes zucchini recipes side dish

Ingredients

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2 cups distilled white vinegar3 tablespoons kosher salt2 tablespoons yellow mustard seeds2 teaspoons red chile flakes6 sprigs fresh dill4 cloves garlic, thinly sliced3 medium zucchini (about 2 pounds), sliced into 1/2-inch-thick rounds1 small red onion, halved and sliced into thin half-moons

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Instructions

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Step 1

In a medium saucepan over medium-high heat, bring the vinegar, salt, mustard seeds, chile flakes and 3 cups water to a simmer. Cook until the salt has dissolved, about 5 minutes.

Step 2

Divide the dill, garlic, zucchini and onions evenly between 2 quart-size mason jars.

Step 3

Pour the hot liquid into the mason jars to cover the ingredients and let cool to room temperature, about 1 hour. Serve immediately or cover with lids and store in the refrigerator for up to a week.