Pepper and Garlic Zucchini Pickles - Kraft Recipes Top
Comida Kraft
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Pepper and Garlic Zucchini Pickles

Prep Time
Total Time

2 pint jars of pickles

Little known fact: pickling is always better when you do it yourself. And it's easy. Find out just how easy with our Pepper and Garlic Zucchini Pickles.

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What You Need

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Make It

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  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • In the bottom of each jar, layer 1 tablespoon black peppercorns, 4 garlic cloves, and two sprigs fresh dill.
  • Bring remaining ingredients to boil in medium saucepan on medium-high heat; simmer on medium-low heat 5 min. Cool to room temperature.
  • Pour the brine mixture over the zucchini, filling the jar. 4. Refrigerate at least 24 hours before serving. Pickles will keep in the refrigerator for 2-3 weeks.

Special Equipment Needed


  • 2 pint jars of pickles

Nutritional Information

Serving Size 2 pint jars of pickles
% Daily Value

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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