Happy belated Fourth of July!
How did you spend your 3 day weekend? I spent mine hiking, picnicking, and watching fireworks.
AND I made some quick zucchini pickles. Since I’m new to pickling…I started with a quick pickle recipe. I made these on Thursday last week, and was snacking on them Saturday afternoon.
Quick Zucchini Pickles
- 2 cups boiling water (for sterilizing jars)
- 2 large zucchini
- 1/2 cup fresh chopped dill
- 1 tbl garlic powder
- 3 cups boiling water
- 2 tbl extra virgin olive oil (for pickling)
- 1/2 cup white vinegar
- 1/3 cup brown sugar
- 1 tbl sea salt
- 2 wide mouth quart mason jars
- Medium mixing bowl
What to do:
- Bring 2 cups of water to a boil, and carefully pour 1 cup into each mason jar. Place the lid on the jars and swirl water around (wearing an oven mitt is best, to avoid burning your hand). Allow the jars to rest with the water inside for a minute or so.
- While the jars rest, slice the zucchini into thin rounds.
- Dump the water out of the jars, and start layering in the zucchini. You’ll want to pack the zucchini in tightly. Add in some fresh chopped dill and garlic powder after every few layers of zucchini.
- Once you’ve added all your zucchini to the jars, make your pickling liquid. In a medium bowl mix together 3 cups of boiling water, olive oil, white vinegar, brown sugar, and sea salt. Whisk this mixture together until the salt and sugar are dissolved.
- Now pour the mixture into your zucchini filled mason jars, dividing it evenly. Tamp down the zucchini to ensure all air bubbles are released. Cover jars with lids and allow them to cool on the counter until room temperature.
- Screw the lids on the jars and place in the refrigerator. The pickles will be ready in a day or two.
I’ve read the zucchini should last for around a week, although my pickles might be gone before then. 😉 My officemates are excited to taste these pickles, as I’ve been talking about making them for weeks with the promise of bringing some in to share!