Quick Pickled Zucchini

• Produce

  • 2 Bay leaves
  • 1/4 cup Dill, Fresh
  • 3 cloves Garlic
  • 1/4 cup Parsley, fresh
  • 6 Pepper corns
  • 2 lb Zucchini

• Baking & Spices

  • 1/3 cup Granulated sugar
  • 1 tbsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1/2 cup White vinegar

• Liquids

  • 3 cups Water

• Other

  • ½ gallon jar with lid or heat-proof bowl with tightly fitting lid

Found on natashaskitchen.com

Description

Ingredients

• 2 - 2¼ lb zucchini (4 medium) (green zucchini, yellow squash, or light green Mexican zucchini will work)
• 3 cloves of garlic, halved
• 2-3 bay leaves
• 6-8 pepper corns
• ¼ cup chopped fresh parsley
• ¼ cup chopped fresh dill
• 3 cups of boiling hot water
• 2 Tbsp olive oil
• ½ cup white vinegar (5% acidity)
• ⅓ cup granulated sugar
• 1 Tbsp salt (we used sea salt, non-iodized)
• ½ gallon jar with lid or heat-proof bowl with tightly fitting lid

Directions

• Steam sterilize your clean jar: fill it with 1 cup boiling water, cover with lid and swirl boiling hot water inside the jar (use oven mitts to hold the jar and swish carefully so you dont burn your hands or drop the jar (do it over the sink; just in case). Drain the water completely.
• In the bottom of your clean jar, add 3 halved cloves of garlic, 2-3 bay leaves, and 6-8 peppercorns.
• Slice zucchini into ⅓ thick rings, discard the ends. Layer zucchini slices tightly, sprinkling dill and parsley between each layer. Pack the zucchini down with a clean cooking utensil if needed. Top with any remaining dill and parsley.
• Combine all of your marinade ingredients and stir until sugar and salt are dissolved. Carefully pour the hot syrup over the layered zucchini.
• Cover tightly with lid and let the jar cool to room temperature on the counter then refrigerate overnight. From the time you pour in the water, it should marinate a minimum of 12 hours. Stays good in the fridge for 5-7 days.