Quick-Pickled Zucchini
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Recipe courtesy of Nancy Fuller

Quick-Pickled Zucchini

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  • Level: Easy
  • Total: 1 hr 20 min (includes cooling time)
  • Active: 20 min
  • Yield: 2 quarts

Ingredients

Directions

  1. In a medium saucepan over medium-high heat, bring the vinegar, salt, mustard seeds, chile flakes and 3 cups water to a simmer. Cook until the salt has dissolved, about 5 minutes.
  2. Divide the dill, garlic, zucchini and onions evenly between 2 quart-size mason jars.
  3. Pour the hot liquid into the mason jars to cover the ingredients and let cool to room temperature, about 1 hour. Serve immediately or cover with lids and store in the refrigerator for up to a week.