Total Time
14mins
Prep 4 mins
Cook 10 mins

This recipe is not for canning. It's a refreshing way to use zucchini that you have ready in the fridge.

Ingredients Nutrition

Directions

  1. In a wide saucepan combine the water, vinegar, salt, mustard seed, and peppercorns.
  2. Bring to a gentle bubble and cook uncovered for 10 minutes.
  3. Meanwhile combine the zucchini, onion, garlic and red bell pepper in a large bowl and toss to combine.
  4. Pour the hot liquid over the vegetables. Scatter on the dill leaves and stir to mix. Cover the bowl tightly and allow to stand at room temperature for 4 hours.
  5. Refrigerate until thoroughly chilled and drain off the liquid to serve.
Most Helpful

Quick pickles are some of my favorite recipes as I love home prepped food but am a tremendous failure at canning my own pickles. So I make mine one jar at a time, spacing them so the new one is ready as the old one is gone. That being said, this is not a true quick pickle in the sense I know them. They would need a bit more time in the refrigerator (a week or 2?). To me, this is more just a zuke salad, and a very zippy one at that! I agree with Sharon123 that some sugar or Splenda would go a long way in making these more fun to eat, sort of like a bread & butter pickle! So with a little sugar and a little more time to sit in the refrigerator, I think these just might turn out 5^^^^^. Thanks for sharing and sorry I am late getting this tag in. ~Sue

Sue Lau June 26, 2008

When I first tasted these pickles I wasn't sure how much I cared for them. After letting them marinate overnight, I liked them! I decided to add about 3 tbls. sugar, I just decided I would eat them all that way, and enjoyed them even better. They were good dill pickles, it's just personal preference to sweeten them up just a bit. Thank you Annacia for a recipe I will make again. This would be great as a picnic offering!

Sharon123 April 05, 2007