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
- 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
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.
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