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)

10m

Note: + Overnight soaking time

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.