Zucchini Dill Pickles
- 2 pounds small zucchini (preferably about 4 or 8 inches long), trimmed
- 4 tablespoons coarse sea salt or pickling salt, divided
- 12 fresh dill sprigs
- 2 teaspoons yellow or brown mustard seeds
- 1 teaspoon coriander seeds
- 1 teaspoon dill seeds
- 1/4 teaspoon saffron threads
- 4 garlic cloves, halved
- 4 red jalapeños or Fresno chiles, split lengthwise
- 2 1/2 cups white wine vinegar
- 1/4 cup sugar
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Dill, fresh sprigs (12)
- Jalapenos or fresno chiles, red (4)
- Zucchini, small (2 pounds)
- Condiments
- White wine vinegar (2 1/2 cups)
- Cooking & Baking
- Coriander seeds (1 teaspoon)
- Dill seeds (1 teaspoon)
- Garlic cloves (4)
- Mustard seeds, yellow or brown (2 teaspoons)
- Saffron threads (1/4 teaspoon)
- Sea salt or pickling salt, coarse (4 tablespoons)
- Sugar (1/4 cup)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published August 1, 2011 (1 year ago).
20 people saved this recipe.
