Quick Zucchini Pickles
Save your cucumbers for Israeli salad and turn your end-of-summer zucchini bounty into your winter pickle collection. While the classic dill pickle is always a favorite, you can pickle almost any vegetable or fruit with a simple brine. Once you master the basics, go ahead and try out different vinegars, spices and herbs. There are endless ways to practice your pickling skills, but perhaps not enough refrigerator space!
- ½ pound zucchini (about 2 small or medium-sized ones)
- 1 clove garlic, sliced
- 1 teaspoon whole coriander
- 1 teaspoon whole peppercorns
- 2 sprigs of dill
- 1 tablespoon coarse kosher salt
- 1 teaspoon sugar
- ¾ cup water
- ¼ cup white vinegar
- Cut the zucchini into thin spears or round slices. Add the zucchini, garlic, coriander, peppercorns and dill to a pint-sized jar.
- Heat the salt, sugar, water and vinegar in a small saucepan on high heat. Bring to a boil and stir until the sugar and salt have dissolved.
- Pour the brine over the vegetables and fill to the brim. Seal the jars tightly and cool to room temperature.
- Once cool, store the jars in the fridge and wait for at least 48 hours before enjoying. The pickles will keep in the fridge for up to 2 months, but the zucchini gets softer the longer it sits.