Zickles
This is a nice, quick recipe. You can even eat your zucchini pickles on the same day, but the flavor may be intense. Give it a few days and the flavor will mellow out.
Our taste testers were surprised at how wonderful these pickles were after three days of hanging out in their brine. Pair these pickles with a sandwich or eat them as a snack. They make for a refreshing side with barbecues or cookouts as well.
Prep Time: 20 min.
Cooking Time: 10 min.
Servings: 20
Cooking Method: Stovetop
Category: Pickles, Relishes and Chutneys
Cuisine: American
Ingredients:
- 2 Cups White Distilled Vinegar
- 3 Tbsp Kosher Salt
- 4 Garlic cloves, sliced thin
- 1 Small Red Onion, cut into quarters and sliced thin
- 2 Lbs. Zucchini, sliced into ½ inch rounds
- 3 Cups Spring water
- Cheesecloth
- Kitchen twine
- 2 Tbsp Pickling Spice Mix
Instructions:
- Prepare vegetables. Using cheesecloth and twine, make a sachet and add 2 Tbsp of Pickling Blend and tie it up.
- Place the sachet in a medium saucepan and add 2 cups vinegar, Kosher salt, and 3 cups water. Bring to a boil, and then reduce heat and simmer for 5-7 minutes. The salt should be dissolved.
- Divide the zucchini, garlic, and onions evenly between a pair of 2 quart mason jars. Pour the hot liquid into the jars. Let cool to room temperature, then cover with lids and store for up to a week.
