ZUCCHINI PICKLES

Zucchini Pickles image

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

Provided by Annacia

Categories Vegetable

Time 14m

Yield 12 serving(s)

Number Of Ingredients 10

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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

Steps:

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.

Nutrition Facts : Calories 25.5, Fat 0.3, Sodium 202.7, Carbohydrate 4.3, Fiber 1.1, Sugar 2.1, Protein 1.1

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