Easy Pickled Zucchini
Pickled zucchini is an easy way to preserve this vegetable! These zucchini pickles are irresistibly tangy, great for sandwiches, cheese boards, and more.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 1 pint jar 1x
- Category: Pickles
- Method: Pickled
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 small zucchini, about 8 ounces, sliced ⅛-inch thick
- 1/4 small yellow onion, sliced ⅛-inch thick
- 2 garlic cloves, peeled and sliced
- ½ cup white vinegar
- ½ cup water
- 1/4 cup granulated sugar
- 2 teaspoons kosher salt
- 1 tablespoon black or pink peppercorns
- 1/2 tablespoon dried dill seed*
- 1/2 teaspoon mustard seed
Instructions
- Wash a wide-mouth pint mason jar and and its lid in hot soapy water. Then rinse and let air dry.
- Add the sliced zucchini, onion and garlic into the jar, squeezing them in as tightly as possible.
- In a small saucepan, combine the white vinegar, water, sugar, kosher salt, peppercorns, dill seed, and mustard seed. Bring to a boil, stirring occasionally to dissolve the sugar and salt (this will take only a few minutes).
- Once boiling, pour the brine into the jar. Tap the jar on the counter to release any air bubbles. Discard any remaining brine.
- Screw on the lid tightly and allow to cool to room temperature (about 1 hour). Then refrigerate for 24 hours. Keeps up to 1 month refrigerated.
Notes
*Dill seeds are small, brown flat seeds of the dill plant that are used in canning. Don’t use dried dill weed, which is the dried green leaves of the plant.
Find it online: https://www.acouplecooks.com/pickled-zucchini/
