This Pepper and Garlic Zucchini Pickles recipe is sponsored by Heinz. As always, all opinions and text are my own.
These pepper and garlic zucchini pickles are so easy to make and so flavorful. Such a delicious way to use up all of your summer zucchini bounty!
I know a lot of people bemoan the abundance of zucchini during the summer, but I personally love it! Zucchini is such a delicious and versatile vegetable. From delicious and cheesy zucchini rice, to zucchini bread french toast, there are a million tasty ways to enjoy it!
To me, pickles are an essential summer food. When I think of summer picnic recipes, somehow pickles are always part of the equation, whether in the form of relish, on a sandwich, or just as a zesty side dish.
I’ve always wanted to try making pickles, and when I found zucchini on sale at the grocery store, the idea for these pepper and garlic zucchini pickles was born. It was my first try making pickles, and I totally blew it out of the park! They’re tangy and salty and garlicky, and just all around delicious. I think they are definitely the best pickles I’ve ever had, and I can’t believe I made them myself!
I started with some basic fresh ingredients – zucchini, fresh dill, garlic, peppercorns, salt, water, and Heinz® Distilled White Vinegar. I love that Heinz vinegar is all natural and made from sun-ripened corn. It’s a great choice for pickling!
I started by peeling and lightly mashing the garlic, then adding my seasonings to the bottom of my pint jars. The garlic, dill, and peppercorns add a ton of delicious flavor to the pickles!
Then I washed and sliced my zucchini, and packed it into the jars, filling them up as much as I could. I found it helpful to gently shake the jars a few times to help things settle and make more room. Once the jars are filled, you’ll just mix together the salt, vinegar, and water for the brine solution, and pour it into the jars. Add lids and refrigerate 24 hours, and you’re all set!
These pickles seriously could not be easier, and they are so delicious you’ll want to make them again and again! They keep in the fridge for 2-3 weeks (if you can make them last that long!). These pepper and garlic zucchini pickles would go wonderfully with these picnic basket turkey sandwiches, and are perfect for adding to your summer picnic recipe list!
Pepper and Garlic Zucchini Pickles
- 2 tablespoons black peppercorns
- 6-8 garlic cloves, peeled and mashed slightly
- 4 sprigs fresh dill
- 3 medium zucchini, washed and sliced
- 2 1/2 cups warm water
- 1/2 cup Heinz® Distilled White Vinegar
- 2 tablespoons sea salt
- Thoroughly wash two pint jars. In the bottom of each jar, layer 1 tablespoon black peppercorns, 3-4 garlic cloves, and two sprigs fresh dill.
- Add the sliced zucchini and fill nearly to the top.
- In a small bowl or measuring cup, mix the water, vinegar, and sea salt, until the salt is dissolved. Pour the brine mixture over the zucchini, filling the jar.
- Refrigerate at least 24 hours before serving. Pickles will keep in the refrigerator for 2-3 weeks.
This post is sponsored by Heinz. As always, all opinions and text are my own.