Dill Pickled Zucchini Ribbons
Dill Pickled Zucchini Ribbons are fresh refrigerator pickles made with zucchini strips, garlic, dill, and a bright vinegar brine.
Ingredients
- 3 medium zucchini
- 3 garlic cloves
- 4 fresh dill sprigs
- 1 cup white vinegar
- 1 cup water
- 1 tbsp salt
- 1 tbsp sugar
- 1 tsp black peppercorns
- 1 tsp mustard seeds
Instructions
- Wash the zucchini thoroughly and use a vegetable peeler or mandoline to create long, thin ribbons from top to bottom.
- Place the zucchini ribbons on paper towels and gently pat them dry to remove excess moisture before adding them to the jars.
- Add garlic cloves, dill sprigs, peppercorns, and mustard seeds into clean glass jars.
- Carefully roll the zucchini ribbons and place them inside the jars, allowing them to fit loosely without being compressed.
- Warm vinegar, water, salt, and sugar in a saucepan until the brine becomes clear and the seasonings dissolve.
- Pour the warm brine over the zucchini ribbons, ensuring they are fully covered before sealing the jars.
- Refrigerate for at least 12 hours before eating, then enjoy the ribbons as a topping for sandwiches, salads, or grilled dishes.