Zucchini Pickles

Name: Zucchini Pickles
Ingredients: 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

10 ingredients

5 steps

Ingredients

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

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.