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Do you have an abundance of zucchini from your garden or the market?
I enjoy baking and use zucchini in tons of muffin recipes and different dishes. I’m always looking for something new and once saw this recipe posted in my local newspaper (The Montreal Gazette). I have to admit, I was a little skeptical. I never heard of pickling zucchini but, what did I have to lose?
Seriously, this recipe is ridiculously easy and took me about 5-10 minutes from start to finish. I made it almost 2 weeks ago and it’s still delicious!
This is great to put in a salad, as a side dish, I even had it for a snack!
Boil the vinegar with sugar and salt in a small saucepan. Stir in the dill and remove from heat and let cool slightly.
Firmly pack the onion slices and zucchini into a 500 ml Mason jar. Pour in the vinegar mixture and top with a few sprigs of fresh dill.
Cover and refrigerate for at least 12 hours.