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Pepper & Garlic Zucchini Pickles

00:50:00 12 servings, 1/12 recipe (30 g) each
Recipe By
1
0 0 Reviews
Prep Time
20
min.
Total Time
24
hr.
50
min.
Servings

12 servings, 1/12 recipe (30 g) each

Think it's tricky to make homemade pickles? Thanks to blogger Stephanie Dulgarian of Somewhat Simple, you can make quick refrigerator pickles easily at home with this 3-step recipe!

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What You Need

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Make It

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  • Bring water, vinegar and salt to boil in medium saucepan; simmer on medium-low heat 5 min. Cool.
  • Pack half each of the peppercorns, garlic cloves, dill sprigs and zucchini into 2 (500-mL) jars with tight-fitting lids, leaving 1/2-inch headspace at tops of jars. Add vinegar mixture; cool completely.
  • Cover jars with lids. Refrigerate 24 hours before serving.

Note

The pickles can be refrigerated up to 3 weeks before serving.

Serving Suggestion

Serve as part of an antipasto or deli platter, or as a topping for grilled burgers or your favourite sandwiches.

Servings

  • 12 servings, 1/12 recipe (30 g) each

Nutritional Information

Serving Size 12 servings, 1/12 recipe (30 g) each
AMOUNT PER SERVING
Calories 5
% Daily Value
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 400mg
Carbohydrate 1g
Dietary fibre 0g
Sugars 1g
Protein 0g
   
Vitamin A 0 %DV
Vitamin C 10 %DV
Calcium 0 %DV
Iron 0 %DV

* 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.

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