Quick recipe for small batch refrigerator zucchini pickles. Made with both green and yellow zucchini squash, red peppers, garlic, dill, and mustard seeds.
Prep Time: 15 minutesminutes
Pickling Time: 3 daysdays
Total Time: 3 daysdays15 minutesminutes
Servings: 1jar (750ml/25oz)
Ingredients
1green zucchinisliced
1yellow zucchinisliced
1/2sweet red peppercored and diced
3clovesgarlicsliced thinly
bunchfresh dill
1tspmustard seeds
1/2tspblack peppercorns
1/4tspdried chilies
1 1/2cupsvinegar
1 1/2cupswater
2tbspsugar
2tbspsalt
Instructions
Place the garlic, mustard seeds, dried chilies and fresh dill in the jar.
In a separate bowl, stir the sliced zucchini and red pepper so they are well mixed.
Put the zucchini and pepper in the jar and press them down with a round side of a spoon to ensure the jar is well packed.
In a saucepan, bring the vinegar, water, sugar and salt to a bowl. Stir to ensure that the sugar and salt is completley dissolved.
Pour the brine in the jar and fill close to the rim, so that the zucchini and peppers are covered in brine. If desired, add a little extra fresh dill on top.
Close the lid and shake so that the spices are mixed throughout.