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.
What You Need
Original recipe yields 2 servings
2 Tbsp. black peppercorns
8 cloves garlic
4 sprigs fresh dill weed
3 medium zucchini, washed and sliced
2-1/2 cups water
1/2 cup HEINZ Distilled White Vinegar
2 Tbsp. sea salt
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Let's Make It
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.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
2 pint jars of pickles
* 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.