Refrigerator Zucchini Pickles
These kicky pickles are the perfect way to use up some of summer's zucchini bounty. Garlicky, dill-y, and a good touch of heat thanks to red pepper flakes. Plus, they're so easy. SO. Easy.
Ingredients
- 1 1/2 pounds zucchini about 4 medium zucchini
- 4 cloves garlic peeled and halved
- 3/4 cup white vinegar
- 1/4 cup granulated sugar
- 1/4 teaspoon crushed red pepper flakes optional
- 6 black peppercorns
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon kosher salt
- 1 head fresh dill or a 5-6 sprigs of dill
Instructions
- Wash and dry a pint-sized glass jar with airtight lid.
- Cut the zucchini into 1/4-inch slices. Place in jar along with the cloves of garlic. You might have to do a little squeezing and pushing to get them all in there.
- Add the vinegar, sugar, red pepper flakes, peppercorns, mustard seeds, and salt to a small saucepan. Set it over medium heat and bring just to a boil.
- Remove from heat and carefully pour over zucchinis and garlic in the jar. Top with dill, immersing it as much as possible. Place the lid on the jar and refrigerate for 24 hours before serving.
- These keep 7-10 days in the fridge (that's as long as I've had them before they were all gone); but some sources say refrigerator pickles can last up to a month or more.
Notes
Total time includes time in the fridge.
Nutrition Facts
Calories: 46kcal, Carbohydrates: 9g, Protein: 1g, Fat: 0.4g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.1g, Sodium: 153mg, Potassium: 232mg, Fiber: 1g, Sugar: 8g, Vitamin A: 180IU, Vitamin C: 16mg, Calcium: 19mg, Iron: 0.4mg