Zesty Pickled Zucchini (quick refrigerator method)
These quick zucchini pickles are a deliciously easy way to preserve your garden harvest or extras in your CSA box! Pickled with dill, garlic, peppercorns, and coriander, a hot brine is poured over zucchini rounds infusing them with excellent flavor. Store in the refrigerator for months, no canning required.
Yield: 3 pints
Ingredients
- 3 sprigs fresh dill
- 6 cloves garlic, each cut in half
- 3 teaspoons peppercorns (1 teaspoon per jar. mixed color peppercorns are lovely but black will work too)
- 1 1/2 teaspoons dill seed (1/2 teaspoon per jar)
- 1 1/2 teaspoons coriander seeds 1/2 teaspoon per jar)
- 3 teaspoons crushed red pepper flakes (1 teaspoon per jar)
- 1 1/2 pounds zucchini sliced into thin rounds, no more than 1/8 inch thick
- 1/2 of a yellow onion, thinly sliced
- 1 1/2 cups apple cider vinegar
- 1 1/2 cups water
- 1 tablespoon coarse kosher salt
- 1/4 cup honey (or cane sugar if you'd like to make vegan)
Instructions
- Sterilize 3 glass pint jars. Evenly divide the dill, garlic, peppercorns, coriander, and crushed red pepper between the 3 jars, dropping the spices into the bottom. Pack zucchini and onion into the jars tightly, layering the two a bit as you go.
- In a small saucepan over medium-high heat, bring vinegar, water, salt, and honey to a boil.
- Pour hot mixture over contents in the jars, pressing down on the vegetables so that brine covers them completely.
- Let cool on the counter to room temperature, without a cover. Once cool, attach lid and and refrigerate for at least overnight, 2 days for maximum flavor. Keeps in refrigerator for 2 months.
