PEPPER AND GARLIC ZUCCHINI PICKLES

Pepper and Garlic Zucchini Pickles image

Little known fact: pickling is always better when you do it yourself. And it's easy. Find out just how easy with our Pepper and Garlic Zucchini Pickles.

Provided by My Food and Family

Categories Home

Time 20m

Yield 2 pint jars of pickles

Number Of Ingredients 7

Previous Next

Ingredients

2 Tbsp. black peppercorns
8 cloves garlic
4 sprigs fresh dill weed
3 medium zucchini, washed and sliced
2-1/2 cups water
1/2 cup HEINZ Distilled White Vinegar
2 Tbsp. sea salt

Steps:

Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
In the bottom of each jar, layer 1 tablespoon black peppercorns, 4 garlic cloves, and two sprigs fresh dill.
Bring remaining ingredients to boil in medium saucepan on medium-high heat; simmer on medium-low heat 5 min. Cool to room temperature.
Pour the brine mixture over the zucchini, filling the jar. 4.Refrigerate at least 24 hours before serving. Pickles will keep in the refrigerator for 2-3 weeks.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g