epicurious3.9
Pickled Zucchini
Cut to look like cucumber spears, these dill zucchini pickles make the most of a farmers market haul. Serve with your favorite burger or sandwich.
👥 2 Servings⏱️ Prep & Cook: 2h 12m🔥 Cook: 12 min👤 Kevin West📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●saucepan
📝 Preparation Steps
1
Place 2 lb. small zucchini, trimmed, cut crosswise into 4" lengths, halved lengthwise, quartered if large, in a medium bowl. Add 2 Tbsp. coarse sea salt or pickling salt and 4 cups ice; pour in water to cover. Weigh down zucchini with a plate to keep submerged. Let sit at room temperature ⏱️ 2 hours. Drain zucchini and rinse under cool running water.
. small zucchini, trimmed, cut crosswise into 4" lengths, halved lengthwise, quartered if large2 lb. coarse sea salt or pickling salt, divided4 Tbsp
2
Pack 4 red jalapeños or Fresno chiles, halved lengthwise, 4 garlic cloves, halved, 12 sprigs dill, 2 tsp. yellow or brown mustard seeds, 1 tsp. coriander seeds, 1 tsp. dill seeds, and ¼ tsp. saffron threads into clean, hot jars, dividing evenly; set aside.
red jalapeños or Fresno chiles, halved lengthwise4. yellow or brown mustard seeds2 tsp. coriander seeds1 tsp. dill seeds1 tsp
3
Bring 2½ cups white wine vinegar, ¼ cup sugar, remaining 2 Tbsp. coarse sea salt or pickling salt, and 1¼ cups water to a boil in a large saucepan. Working in batches, add zucchini and cook until light tan in color and just pliable, about ⏱️ 2 minutes. Using tongs, transfer zucchini to jars, leaving hot syrup behind. Pour syrup over zucchini to cover, leaving ½" of headroom. Wipe rims clean and seal jars. Process in a boiling-water bath for ⏱️ 10 minutes. Let sit at room temperature at least 1 week before eating.
½ cups white wine vinegar2. coarse sea salt or pickling salt, divided4 Tbsp
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