Spicy Zucchini Pickles Recipe

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Ingredients:

Serving

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Directions:

Spicy Zucchini Pickles
Pound zucchini (or any summer squash)
Cups white vinegar
Cup water
Garlic cloves, lightly smashed
Tablespoons sea salt
Tablespoon dill seeds
Teaspoons red pepper flakes
Teaspoon black peppercorns
Teaspoon coriander seeds
Teaspoon mustard seeds
Trim the ends off zucchini and slice lengthwise into quarters.
Bring vinegar, water, salt and spices to a boil. Simmer for five minutes, then remove from heat.
Thoroughly sanitize and rinse the jar you’ll use and keep it filled with hot water until you’re ready to use it.
Pack the zucchini snugly in the jar. Tuck the garlic cloves in. Pour the hot brine over the squash. Let the jar sit, uncovered, until it has cooled, about an hour. Cover and refrigerate. They should keep for a couple of months, if not longer.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

Amount Per 100 g
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.