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zucchini pickles


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


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  1. In a wide saucepan combine the water
  2. Vinegar
  3. Salt
  4. Mustard seed
  5. And peppercorns
  6. Bring to a gentle bubble and cook uncovered for 10 minutes
  7. Meanwhile combine the zucchini
  8. Onion
  9. Garlic and red bell pepper in a large bowl and toss to combine
  10. Pour the hot liquid over the vegetables
  11. Scatter on the dill leaves and stir to mix
  12. Cover the bowl tightly and allow to stand at room temperature for 4 hours
  13. Refrigerate until thoroughly chilled and drain off the liquid to serve

Step 7

Total Time in Minute 14

Ingredients Count 10

cooking zucchini pickles

See More Relate Photo



Cider vinegar


Mustard seeds

Black peppercorns



Garlic cloves

Red bell pepper

Fresh dill leaves

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