Cookbook

Ingredients:

• 1.5 lbs zucchini (3-4 medium sized zucchini)
• 6 fresh dill sprigs
• 3 garlic cloves, peeled and halved
• 1.5 tsp black peppercorns
• 1.5 tsp mustard seeds
• 3/4 tsp dill seed
• 2.5 c water
• 1 c distilled white vinegar
• 1/4 c sugar
• 2 tbsp kosher salt (not iodized)

Directions:

Wash zucchini, and trim ends. Slice into rounds and set aside. Divide dill, garlic, and spices between 3 clean pint jars. Combine remaining ingredients in a small pot for the brine and bring to a boil. Remove from heat and pour hot brine into the jars, leaving about 1/2“ on top. Shake jars and allow to cool, then refrigerate. Ready to use in 24 hours, and will keep in fridge for 2-3 weeks.

from: https://www.fromvalerieskitchen.com/zucchini-pickles/