Zucchini dill pickles
These zucchini dill pickles are great on sandwiches, burgers, or enjoyed on their own. They’re so easy, you’ll be making them on repeat.
4 cups (1L)
Note: + Overnight soaking time
- 2 large zucchini, trimmed, thinly sliced
- 2 tbs dill sprigs
- 1 tsp coriander seeds
- 1 tsp mustard seeds
- 1/2 tsp black peppercorns
- 1 cup (250ml) white wine vinegar
- 1 tbs salt
- 1 tbs caster sugar
Arrange the zucchini, dill, coriander seeds, mustard seeds and peppercorns in a 4-cup (1L) sterilised jar.
Place vinegar, salt, sugar and 1 cup (250ml) water in a large saucepan over medium heat. Bring to a simmer. Carefully pour the vinegar mixture over the zucchini mixture. Seal tightly with a lid.
Place pickles in the fridge overnight to develop the flavours. Once opened, store in the fridge for up to 1 week.