Pickled zucchini

This article has not been rated yet.

Pickled zucchini

Photo, Roberto Caruso.


  • 1 cup white vinegar
  • 1/3 cup granulated sugar
  • 1/4 tsp salt
  • 1 tbsp chopped dill
  • 3 zucchini , cut into 1/4-in. rounds
  • 1/2 red onion , thinly sliced


  • BOIL vinegar with sugar and salt in a small saucepan. Stir in dill. Cool slightly.
  • FIRMLY pack zucchini and red onion into 250-mL Mason jars. Pour in vinegar mixture. Cover with lids and refrigerate for at least 12 hours.