Zucchini Pickles Recipe

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• 2 garlic cloves, thinly sliced .
• 1 1/4 c cider vinegar .
• 12 black peppercorns .
• 1 tsp salt .
• 4 zucchini (slender, unpeeled & thinly sliced) .
• 1 1/4 c water .
• 2 tbsps sliced fresh dill leaves .
• 2 tsps mustard seeds .
• 1 medium onion, sliced & separated into rings .
• 1 red bell pepper, cut into 1/2-inch squares

• Step #1 In a wide saucepan mix the water, mustard seed, salt, vinegar, & peppercorns.
• Step #2 Bring to a gentle bubble & cook uncovered for 10 mins.
• Step #3 Meanwhile mix the zucchini, onion, garlic & red bell pepper In a large-ish bowl & toss to mix.
• Step #4 Pour the hot liquid over the vegetables.
• Step #5 Scatter on the dill leaves & stir this to mix.
• Step #6 Cover up the bowl tightly & allow to stand at about room temp for 4 hrs.
• Step #7 Refrigerate until thoroughly chilled & drain off the liquid to serve.
• Enjoy the Zucchini Pickles recipe

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