Lively tasting quick pickled zucchini is a nice addition to any summer lunch or dinner spread.
Cutting the zucchini into long strips makes for a pretty presentation.
(You should have about 12 ounces of strips.)
Place in a heatproof jar and add dill.
Combine vinegar, water, sugar, mustard seeds, garlic and crushed red pepper in a medium saucepan.
Bring to a boil.
Pour into the jar.
Let stand at room temperature for 20 minutes.
Drain and serve immediately.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
