Zucchini Pickles Recipe

Name: Zucchini Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups water; 1 1/4 cups cider vinegar; 1 teaspoon salt; 2 teaspoons mustard seeds; 12 black peppercorns; 4 zucchini (slender, unpeeled and thinly sliced); 1 medium onion, sliced and separated into rings; 2 garlic cloves, thinly sliced; 1 red bell pepper, cut into 1/2-inch squares; 2 tablespoons chopped fresh dill leaves

Servings: persons

1 1/4 cups water
1 1/4 cups cider vinegar
1 teaspoon salt
2 teaspoons mustard seeds
12 black peppercorns
4 zucchini (slender, unpeeled and thinly sliced)
1 medium onion, sliced and separated into rings
2 garlic cloves, thinly sliced
1 red bell pepper, cut into 1/2-inch squares
2 tablespoons chopped fresh dill leaves

1
In a wide saucepan combine the water, vinegar, salt, mustard seed, and peppercorns.
2
Bring to a gentle bubble and cook uncovered for 10 minutes.
3
Meanwhile combine the zucchini, onion, garlic and red bell pepper in a large bowl and toss to combine.
4
Pour the hot liquid over the vegetables. Scatter on the dill leaves and stir to mix. Cover the bowl tightly and allow to stand at room temperature for 4 hours.
5
Refrigerate until thoroughly chilled and drain off the liquid to serve.

215

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/4 cups water, 1 1/4 cups cider vinegar, 1 teaspoon salt, 2 teaspoons mustard seeds, and more.

Yes, Zucchini Pickles falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Pickles

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