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Refrigerator Zucchini Pickles

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Tis the time of year when anyone with a garden, or anyone with a neighbor or friend with a garden, has zucchini (summer squash) coming out of their ears.

Ingredients

  • 4 cups White Wine Vinegar
  • ½ cups Sugar
  • 2 teaspoons Yellow Mustard Seeds
  • 1 teaspoon Celery Seed
  • ¼ cups Coarse Salt (sea Salt Or Pickling)
  • 2 teaspoons Crushed Red Pepper Flakes *if You Desires Spicy Pickles
  • 3 whole Medium Zucchini, Sliced Into 1/4" Thick Rounds
  • 5 cloves Garlic, Halved
  • 6 sprigs Fresh Dill
  • 4 whole Green Onions, Sliced
  • 2  Quart Size Canning Jars With Lids And Rings, Cleaned Well

Preparation

Combine vinegar and sugar in a medium saucepan. Bring to a boil, then remove from heat and stir in mustard seeds, celery seed, salt and red pepper flakes if desired.

While vinegar is coming to a boil, divide zucchini slices, garlic halves, fresh dill, and green onions evenly between two quart size jars (make sure that ingredients are not packed too tightly).

Pour hot vinegar mixture into the jars, filling until almost full. Screw each lid on tightly and place in refrigerator.

Allow to set in refrigerator for at least 24 hours, or up to 2 weeks (I tested mine after a week and they were perfection).

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Profile photo of Kim

Kim on 10.21.2013

These were so simple to make and turned out really well. I used HALF the amount of red pepper flakes and they were too spicy for my liking, but my boyfriend ate an entire jar in one sitting! Can’t wait to make them again.

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