I love a good pickle. In fact, I typically have three to four different kinds in the refrigerator at all times. If there is a new pickle vendor at the farmers market I have to try them! I usually have a pickle when I get home from work. It is such a great pre-dinner snack!
Over the past few months I have been trying my hand at making my own pickles. I started with pickling radishes and have slowly moved to zucchini. I picked up a MASSIVE zucchini at the farmers market just last week. I used half of it to make some simply roasted zucchini and the other half to make pickles!
These spicy zucchini pickles are super easy to make and have a nice zing to them! If you aren’t a fan of spicy then leave the red pepper flakes out. You could add dried lemon peel instead! Once you make them, all you need to do is seal them tightly and refrigerate them for twenty-four (24) hours!
Next time I am trying cucumbers!
Zucchini, 1 large, cut into large slices
Garlic, 5 cloves, peeled and halved
Apple Cider Vinegar, 3/4 cup
Sugar, 1/4 cup
Red Pepper Flakes, a pinch OR Dried Lemon Peel, a pinch
Fresh Ground Pepper, 1/2 teaspoon
Mustard Seed, 1/2 teaspoon
Sea Salt, 1/2 teaspoon
Dried Dill, 1/2 teaspoon
- Thoroughly wash and dry your Ball Mason Jar and its lid. Set aside.
- Cut the zucchini into thicker slices. Place inside your Ball Mason Jar. It might get a little tight.
- Add the sliced garlic to the mason jar.
- Add the apple cider vinegar, red pepper flakes, sugar, fresh ground pepper, mustard seeds and salt to a small saucepan. Set it over medium heat and bring to a boil.
- Remove from the heat and carefully pour over the zucchini and garlic in the mason jar. Top with the dried dill and cover with the lid. Once sealed, turn the mason jar upside down to make sure all of the spices are evenly distributed.
- Refrigerate for at least twenty-four (24) hours before serving. The zucchini pickles will keep in the refrigerator for at least a month – if they last that long!