Zucchini in a Pickle
Prep Time
20 minutes prep time, 24 hour pickling time
Number of Servings
Serves 4
Ingredients
  • 1 cup cider vinegar
  • 6 Tbsp unbleached cane sugar
  • [q:1 1/2] Tbsp kosher salt, pickling salt, or white sea salt
  • 1 cup cold water
  • 1 sprig fresh dill, or [q:1/2] tsp dried dill weed (optional)
  • [q:1/2] tsp brown or yellow mustard seeds (optional)
  • [q:1/2] tsp whole black, white, or mixed peppercorns (optional)
  • 1 lb young or small zucchini, cut into [q:1/4]-inch-thick slices
Directions
  1. To make brine, put vinegar, sugar, and salt in a small saucepan and bring to a boil over high heat. Remove from heat and whisk until sugar and salt are dissolved. Whisk in cold water.
  2. Put optional dill, optional mustard seeds, and optional peppercorns in a clean, wide-mouthed 1-quart jar. Pack zucchini tightly into jar.
  3. Pour in brine, leaving about [q:1/2]-inch of headroom. Press zucchini down gently so all slices are submerged. Let cool completely, about 1 hour. Tap jar gently on countertop to remove any air bubbles.
  4. Seal jar tightly and turn it gently to distribute seasonings evenly. Refrigerate for 24 hours before serving. Stored in the sealed jar in the refrigerator, pickles will keep for at least 1 month.
Nutrition Info
21 Calories, 1 g Protein, 0 mg Cholesterol, 5 g Carbohydrates, 4 g Total sugars (3 g Added sugars), 1 g Fiber, 0 g Total fat (0 g sat), 139 mg Sodium, [nut:1] Vitamin C