Ingredients

The following ingredients have 2 Servings
  • 2 Tbsp. black peppercorns
  • 8 cloves garlic
  • 4 sprigs fresh dill weed
  • 3 medium zucchini, washed and sliced
  • 2-1/2 cups water
  • 1/2 cup HEINZ Distilled White Vinegar
  • 2 Tbsp. sea salt

Instruction

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • In the bottom of each jar, layer 1 tablespoon black peppercorns, 4 garlic cloves, and two sprigs fresh dill.
  • Bring remaining ingredients to boil in medium saucepan on medium-high heat; simmer on medium-low heat 5 min. Cool to room temperature.
  • Pour the brine mixture over the zucchini, filling the jar. 4.Refrigerate at least 24 hours before serving. Pickles will keep in the refrigerator for 2-3 weeks.