Sweet and Spicy Zucchini Pickles
These sweet and spicy zucchini pickles are the perfect way to use up all that summer squash. They are slightly sweet with just a hint of heat from the crushed red pepper. Add them to a summer vegetable and hummus board and you have the perfect party appetizer!
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Ingredients
For zucchini:
- 1-1/2 pounds zucchini green or yellow, sliced 1/4 inch thick
- 8 sprigs fresh dill
- 4 garlic cloves peeled and halved
- 2 teaspoons peppercorns
- 2 teaspoons brown mustard seeds
- 2 teaspoons crushed red pepper
For brine:
- 2 cups water
- 1 cup white vinegar
- 1/4 cup brown sugar
- 2 tablespoons kosher salt
Instructions
For zucchini:
- Set out 4 clean 8-ounce canning jars.
- Place zucchini into the clean jars making sure to pack the zucchini but leaving room for the spices and the brine.
- Add 2 pieces of dill, 2 garlic halves, 1/2 teaspoon peppercorns, 1/2 teaspoon brown mustard seeds, and 1/2 teaspoon crushed red pepper into each jar.
- Pour hot brine over the pickles making sure the zucchini is fully submerged.
- Leave about 1/2 inch headspace at the top of the jars, place lids on the jars, screw shut, flip over the jars to let the spices evenly disperse through the jars, and let jars cool on the counter and then add to the fridge and let the zucchini pickles cool.
- Eat within a month.
For brine:
- Add all the ingredients to a small saucepot over medium-high heat. Whisk to combine.
- Bring the mixture to a boil and make sure both the sugar and kosher salt are dissolved.
Notes
You can also make these pickles in 2 large wide-mouth 16-ounce jars. Just double up the ingredients into 2 jars instead of dividing by 4.
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