Be the first to If you like traditional dill pickles, try making some with zucchini instead of cucumbers. Plan ahead for standing time.
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 1-1/4 cups water
- 1-1/4 cups cider vinegar
- 1 teaspoon salt
- 2 teaspoons mustard seed
- 12 black peppercorns
- 4 slender zucchini unpeeled and thinly sliced
- 1 medium onion sliced and separated into rings
- 2 garlic cloves thinly sliced
- 1 red bell pepper cut into 1/2-inch squares
- 2 Tablespoons chopped fresh dill leaves
Preparation:
In a wide saucepan combine the water, vinegar, salt, mustard seed, and peppercorns. Bring to a gentle bubble and cook uncovered for 10 minutes.
Meanwhile combine the zucchini, onion, garlic, and red bell pepper in a large bowl and toss to combine. Pour the hot liquid over the vegetables. Scatter on the dill leaves and stir to mix. Cover the bowl with aluminum foil and allow to stand at room temperature for 4 hours. Refrigerate until thoroughly chilled and drain off the liquid to serve.
Yield: 12 servings
Recipe Source: Judy Gorman's Vegetable Cookbook by Judy Gorman (MJF Books)
Reprinted with permission.
Meanwhile combine the zucchini, onion, garlic, and red bell pepper in a large bowl and toss to combine. Pour the hot liquid over the vegetables. Scatter on the dill leaves and stir to mix. Cover the bowl with aluminum foil and allow to stand at room temperature for 4 hours. Refrigerate until thoroughly chilled and drain off the liquid to serve.
Yield: 12 servings
Recipe Source: Judy Gorman's Vegetable Cookbook by Judy Gorman (MJF Books)
Reprinted with permission.
