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Each quart holds 32 ounces. Clean and sterilize your glass jars in the dishwasher.
OR, in a pot of boiling water, sterilize for 10 minutes. Then sterlize the lids and rings in a pan of simmering water on the stove.
Rinse zucchini well.
Cut into 1/4” slices using a mandoline, crinkle cut knife or regular chef knife.
In a large stainless saucepan, mix vinegar, sugar, salt, mustard seeds, dill seeds, and turmeric. Bring to a boil over medium heat and dissolve sugar. Reduce heat and simmer about 5 minutes for the spices to infuse.
Set the pickling liquid aside until just warm to the touch. Note: If the brine is too hot, it will cook the zucchini and make the pickles soft instead of crisp.
Place cut zucchini slices in clean Mason jars.
Pour the cooled pickling liquid in the jars, place lids and rings. You will have some pickling liquid leftover.
Keep in the fridge for up to a month.