Step 1

Each quart holds 32 ounces. Clean and sterilize your glass jars in the dishwasher.

Step 2

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.

Step 3

Rinse zucchini well.

Step 4

Cut into 1/4” slices using a mandoline, crinkle cut knife or regular chef knife.

Step 5

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.

Step 6

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.

Step 7

Place cut zucchini slices in clean Mason jars.

Step 8

Pour the cooled pickling liquid in the jars, place lids and rings. You will have some pickling liquid leftover.

Step 9

Keep in the fridge for up to a month.