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.

Two jars of zucchini dill pickles

Makes

4 cups (1L)

Prep

10m

Note: + Overnight soaking time

Cooking

5m

Ingredients

  • 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

Method

STEP 1

Arrange the zucchini, dill, coriander seeds, mustard seeds and peppercorns in a 4-cup (1L) sterilised jar.

STEP 2

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.

STEP 3

Place pickles in the fridge overnight to develop the flavours. Once opened, store in the fridge for up to 1 week.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.