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Do you have an abundance of zucchini from your garden or the market?
I enjoy baking and using zucchini in different recipes. I’m always looking for something new and 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!
Have you ever pickled zucchini or other vegetables?
I’d love to hear about it!
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.