Cucumbers get all the pickle glory. Try zucchini pickles! Enjoy these easy, delicious, no-can pickles. Your dinner guests will be amazed! Debatably better than cucumber pickles.
- 9 medium (3 pounds), unpeeled zucchini cut into wedges or slices
- 1 medium onion (red, white, or yellow), thinly sliced
- 4 1/2 tablespoons salt
- 2 1/4 cup cider vinegar
- 2 1/4 cup white wine vinegar
- 1 cup sugar
- 3/4 cup fresh dill flowers and leaves or 1/4 cup dried dill
- 2-4 hot peppers either cut in half lengthwise or scored on the bottom (1/2 or one whole per jar depending on preference); chili flakes may be
- 2-4 cloves garlic (or to taste), sliced in half
- 1 1/2 tablespoons yellow mustard seeds
- Add salt to zucchini slices/spears and onion; stir to coat.
- Place salted zucchini and onion in a colander over a bowl, and refrigerate for 24 hours. (liquids will drain into the bowl.)
- Discard drained liquid; set salted zucchini and onion aside.
- Heat vinegars and sugar on the stove until sugar is dissolved.
- Divide remaining ingredients among the jars or other non-reactive, clean containers.
- Fill the containers with zucchini and onion leaving a little room on top (1/2″) so liquid will cover.
- Pour vinegar-sugar mixture over zucchini, onion, and spices.
- Place lids on containers and refrigerate once cooled.
Enjoy after one week of marinating. Makes about 4 pint-sized jars.