Recipe by Annacia
This recipe is not for canning. It's a refreshing way to use zucchini that you have ready in the fridge.
Top Review by Sue Lau
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
- 1 1⁄4 cups water
- 1 1⁄4 cups cider vinegar
- 1 teaspoon salt
- 2 teaspoons mustard seeds
- 12 black peppercorns
- 4 zucchini (slender, unpeeled and thinly sliced)
- 1 medium onion, sliced and separated into rings
- 2 garlic cloves, thinly sliced
- 1 red bell pepper, cut into 1/2-inch squares
- 2 tablespoons chopped fresh dill leaves
Directions See How It's Made
- In a wide saucepan combine the water, vinegar, salt, mustard seed, and peppercorns.
- Bring to a gentle bubble and cook uncovered for 10 minutes.
- Meanwhile combine the zucchini, onion, garlic and red bell pepper in a large bowl and toss to combine.
- 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.
- Refrigerate until thoroughly chilled and drain off the liquid to serve.