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1. Prep the Zucchini
In a large bowl, combine the zucchini and onion slices. Sprinkle with salt and toss well. Let sit for about 1 hour to draw out excess moisture. Rinse well and pat dry with paper towels.
2. Make the Brine
In a saucepan, combine the white vinegar, apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, and chili flakes. Bring to a simmer, stirring until the sugar dissolves.
3. Pack the Jars
Pack the zucchini and onion mixture tightly into clean, sterilized jars. If using fresh dill, add a sprig or two to each jar.
4. Pour the Brine
Carefully pour the hot brine over the vegetables, leaving about ½ inch of headspace. Tap the jars gently to release air bubbles, then seal with lids.
5. Cool and Store
Let the jars cool to room temperature before refrigerating. For best flavor, wait at least 24 hours before enjoying. These pickles will keep in the refrigerator for up to 2 months, or longer if processed using proper water-bath canning.
🍔 How to Enjoy Zucchini Pickles
- Layered in burgers or sandwiches for a zesty bite
- Served alongside grilled meats or barbecue
- Added to charcuterie boards with cheese and olives
- Chopped into potato or pasta salads
- Enjoyed straight from the jar as a refreshing snack!
🧡 Final Thoughts
This Incredibly Delicious Zucchini Pickle Recipe is the perfect blend of convenience, flavor, and creativity. It’s a fantastic way to preserve the harvest or liven up your meals with something homemade and unique. Once you make a batch, don’t be surprised if friends and family start asking for jars of their own!
Want to try spicy versions or low-sugar alternatives? Just ask—there are so many ways to customize this recipe! 🥒💛
