Directions step by step step 1 slice the zucchini and onions.
Zucchini dill pickles.
Zucchini preserves well with the right brine ratio it goes well with several spices including dill caraway cumin garlic turmeric coriander black or cayenne pepper no part of the zucchini needs to go to waste one can never have too many pickles in their pantry only too many jars of jam.
Just slice of 1 8 inch from each end then slice them lengthwise into quarters.
Step 2 salt the zukes and onions and let stand.
Combine the sliced zucchini and onions in a bowl with the 1 4 cup of.
5 tbsp pickling salt.
Step 3 drain.
3 pounds zucchini sliced.
Ingredients 2 pounds small zucchini preferably about 4 or 8 inches long trimmed 4 tablespoons coarse sea salt or pickling salt divided 12 fresh dill sprigs 2 teaspoons yellow or brown mustard seeds 1 teaspoon coriander seeds 1 teaspoon dill seeds 1 4 teaspoon saffron threads 4 garlic cloves.
Garlic dill zucchini pickles recipe.
Ingredients 1 pound baby zucchini halved or quartered lengthwise kosher salt 1 2 cup lightly packed dill sprigs 1 cup distilled white vinegar plus more if needed 2 teaspoons mustard seeds 1 teaspoon cumin seeds 1 2 teaspoon celery seeds 3 cloves garlic peeled and halved 1 jalapeño or serrano.