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Spicy dill zucchini pickles

Lisa Fain
  • minutes
  • Serves 2

INGREDIENTS

1 lb

zucchini

2 cloves

garlic, minced

2

sprigs dill

4 tbsp

kosher salt

2 tsp

black peppercorns

2 tsp

mustard seeds

2 tsp

crushed dried jalapeño or crushed red chile

1 tsp

cumin seeds

1 cup

water, plus more warm water as needed

1 1/2 cups

white vinegar

2

sterilized quart-sized jars with lids and bands