Zucchini Pickles Recipe
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!
Servings: 2 pints
Calories: 102kcal
Ingredients
- 2 tablespoons black peppercorns
- 7 garlic cloves peeled and mashed slightly
- 4 sprigs fresh dill
- 3 zucchinis washed and sliced
- 2 1/2 cups warm water
- 1/2 cup White Vinegar Heinz® Distilled
- 2 tablespoons sea salt
Instructions
- 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.
Nutrition
Serving: 1pint | Calories: 102kcal | Carbohydrates: 19g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 7021mg | Potassium: 942mg | Fiber: 6g | Sugar: 8g | Vitamin A: 674IU | Vitamin C: 56mg | Calcium: 120mg | Iron: 2mg