Zutaten für Dilled Zucchini Slices
- 2 medium zucchini
- Pickling Salt
- 3 inches (approx. 750ml) water
- 1 teaspoon celery seeds
- 1 teaspoon mustard seeds
- Cider Vinegar
- 1/2 cup (100g) granulated sugar
- Fresh Dill
- Cayenne Pepper
- Garlic Cloves
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Zubereitung von Dilled Zucchini Slices
- Wash 2 medium zucchini and thinly slice them lengthwise using a mandoline slicer (or sharp knife).
- Place zucchini slices in a large bowl and cover with 1 inch (approx. 250ml) of water and 1/4 cup (50g) kosher salt.
- Let stand for 2 hours to draw out excess moisture.
- Thoroughly drain the zucchini slices.
- Place 1 teaspoon celery seeds and 1 teaspoon mustard seeds in a small cheesecloth bag or spice bag.
- In a large saucepan, combine 2 cups (475ml) water, 1 cup (240ml) white vinegar, 1/2 cup (100g) granulated sugar, and the remaining 1/4 cup (50g) kosher salt. Add the spice bag.
- Bring the brine mixture to a rolling boil over medium-high heat.
- Carefully pour the hot brine over the drained zucchini slices. Let stand for 2 hours.
- Bring the zucchini and brine back to a boil. Reduce heat and gently simmer for 5 minutes.
- Preheat 4 clean pint jars in boiling water for 10 minutes.
- Pack the zucchini slices and brine into the hot jars, leaving 1/4 inch headspace at the top.
- Add 1 head of fresh dill, 1/4 teaspoon cayenne pepper, and 1 clove of minced garlic to each jar.
- Remove air bubbles and carefully wipe the jar rims clean.
- Seal the jars tightly with lids.
- Process in a boiling water bath for 10 minutes. Let cool completely before checking seals.
Nutrition Information (Approximate per serving)
Sodium
590 g
Sugar
218g
Fat
0g
Carbs
20g
