Zucchini in a Pickle

Name: Zucchini in a Pickle
Yield: Makes 1 Quart
Ingredients: ½ teaspoon whole black, white, or mixed peppercorns (optional); ½ teaspoon whole black, white, or mixed peppercorns (optional); 1 pound young or small zucchini, cut into ¼-inch-thick slices; ½ teaspoon whole black, white, or mixed peppercorns (optional); 1 pound young or small zucchini, cut into ¼-inch-thick slices; 1 cup cider vinegar; 6 tablespoons unbleached cane sugar; 1½ tablespoons kosher salt, pickling salt, or white sea salt; 1½ tablespoons kosher salt, pickling salt, or white sea salt; 1½ tablespoons kosher salt, pickling salt, or white sea salt; 1 cup cold water; 1 sprig fresh dill, or ½ teaspoon dried dill weed (optional); 1 sprig fresh dill, or ½ teaspoon dried dill weed (optional); ½ teaspoon brown or yellow mustard seeds (optional); ½ teaspoon brown or yellow mustard seeds (optional)

Preparation info

Makes
1 Quart

Difficulty
Easy

Appears in

Low-FODMAP and Vegan

By Jo Stepaniak

Published 2016

About

Perfect for adding a gratifying crunch to low-FODMAP sandwiches, these crisp slices are pickled overnight in the refrigerator—no canning required! They’re pleasingly tart with just a hint of sweetness. To put other vegetables in a pickle, see the variations that follow.

Ingredients

1 cup cider vinegar
6 tablespoons unbleached cane sugar
1½ ta

Preserve
Vegan
Gluten-free

Method

To make the brine, put the vinegar, sugar, and salt in a small saucepan and bring to a boil over high heat. Remove from the heat and whisk until the sugar and salt are dissolved. Whisk in the cold water.

Put the optional dill, optional mustard seeds, and optional peppercorns in a clean, widemouthed, 1-quart jar. Pack the zucchini tightly into the jar. Pour in the brine, leaving about on