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Servings: 1 pint
Calories: 22kcal
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Ingredients
- a few sprigs of fresh dill
- 3 to 4 cloves fresh garlic chopped
- 3 tablespoons [apple cider vinegar]
- 1 tablespoon [sea salt]
- 1 tablespoon pickling spice
- 1/4 teaspoon [red pepper flakes] optional
- filtered water to fill up the jar
- 1 medium or 2 small zucchini per jar of pickles
Instructions
- slice the zucchini into spears and place into a one-pint Mason Jar alternating with the cloves of garlic.
- add the salt, pickle spice and dill.
- pour in the vinegar and water.
- cover the jar and gently shake to mix all of the ingredients together.
- the pickles will be ready to eat in one day..
- store your zucchini pickles in the refrigerator for up to one month
Notes
Be sure that the zucchini is completely submerged in the brine for the best-tasting pickles.
Change up the herbs and try adding cilantro, basil, oregano or any of your favorite herbs.
Make them spicy by adding hot pepper flakes.
Try pickling vegetables such as steamed cauliflower, asparagus, or carrots.
Nutrition
Serving: 2spears | Calories: 22kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Sodium: 308mg | Fiber: 2g | Sugar: 2g
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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