Refrigerator Pickled Zucchini
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Refrigerator Pickled Zucchini
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Refrigerator Zucchini Pickles are a simple quick pickled vegetable recipe that is the perfect way to use up that summer zucchini. No sugar added so they make a great keto snack!
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Ingredients
- 5 medium zucchini sliced
- 8 prigs dill fresh
- 1.5 cups white vinegar
- 3 cups water
- 4 cloves garlic minced
- 2 tablespoons kosher salt
- 2 teaspoon mustard seeds
- 2 teaspoon black peppercorns whole
- 1 teaspoon dill seed
Instructions
- Divide the sliced zucchini and the fresh dill evenly between 4 glass mason jars.
- Add vinegar, water, garlic, salt, mustard seeds, peppercorns, and dill seed to a small pot and bring to a boil over medium high heat.
- Once the mixture reaches a boil remove it from the heat and let it cool for 5 minutes before pouring it into each jar. Make sure you get an even distribution of spices in each jar.
- Let the mixture cool completely before screwing the lid on and placing the jars in the refrigerator. Let sit for 24-48 hours before eating.
Notes
- Note: The number of zucchini slices in each jar varies. We have calculated this nutritional value assuming you get about 4 servings per mason jar for a total of 32 servings.
Nutrition Information
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Calories
9kcal
(0%)
Carbohydrates
1g
(0%)
Sodium
440mg
(18%)
Potassium
86mg
(2%)
Vitamin A
65IU
(1%)
Vitamin C
5.6mg
(6%)
Calcium
10mg
(1%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 328 servings per jar
Amount Per Serving
Calories 9 kcal
% Daily Value*
| Calories | 9kcal | 0% |
| Carbohydrates | 1g | 0% |
| Sodium | 440mg | 18% |
| Potassium | 86mg | 2% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 5.6mg | 6% |
| Calcium | 10mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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