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.
Makes44, cups (1L)
Cook time5 mins5 minutes
Prep time10 mins10 minutes, + Overnight soaking time
cups (1L)
+ Overnight soaking time
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
Prep time10 mins10 minutes, + Overnight soaking time
cups (1L)
+ Overnight soaking time
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
Description
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.
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.
