Zucchini Dill Pickles

Name: Zucchini Dill Pickles
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons yellow or brown mustard seeds; 4 red jalapeños or Fresno chiles, split lengthwise; 1 teaspoon coriander seeds; 12 fresh dill sprigs; 1 teaspoon dill seeds; 4 garlic cloves, halved; 0 teaspoons saffron threads; 4 Tbsps coarse sea salt or pickling salt, divided; 59 milliliters sugar; 591 milliliters white wine vinegar; 907 grams zucchini (preferably about 4 or 8 long), trimmed

You can never have too many side dish recipes, so give Zucchini Dill Pickles From preparation to the plate, this recipe takes about 45 minutes.

Instructions

If using 4" zucchini, halve lengthwise. Ifusing 8" zucchini, halve crosswise, thenquarter lengthwise.

Ingredients you will need

Zucchini

Place in a large bowl.

Equipment you will use

Bowl

Add 2 tablespoons salt and 4 cups ice.

Ingredients you will need

Salt

Ice

Add coldwater to cover. Top with a plate to keepsubmerged.

Let sit for 2 hours.

Drain; rinse.

Divide dill sprigs and next 6 ingredientsbetween 2 clean, hot 1-quart jars; set aside.

Ingredients you will need

Dill

Bring vinegar, sugar, remaining 2 tablespoonssalt, and 1 1/4 cups water to a boil in a largesaucepan. Working in batches, add zucchiniand cook, stirring occasionally, until khaki incolor and slightly pliable, about 2 minutes.Using tongs, transfer zucchini to jars.

Ingredients you will need

Zucchini

Vinegar

Sugar

Water

Equipment you will use

Tongs

Divide hot syrup between jars to coverzucchini, leaving 1/2" space on top. Wiperims, seal, and process in a boiling waterbath for 10 minutes. Allow at least a week to picklebefore eating.

Ingredients you will need

Syrup