The Zucchini Project: Quick Pickles

I know, we pickle everything during gardening season.  Is this cheating?  I don't think so, because pickles are delicious.  I don't make them just to use leftover vegetables.  I love pickled things.  And if you want some more fussy steps, you can use these for your favorite oven "fried" pickle recipe, like this one.

Quick-Pickled Zucchini

2 – 2 1/4 lb zucchini (4 medium) (yellow summer squash works, too)
3 cloves of garlic, halved
2-3 bay leaves
6-8 pepper corns
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill

Marinade Ingredients:
3 cups of boiling hot water
2 Tbsp olive oil
1/2 cup white vinegar (5% acidity)
1/3 cup granulated sugar
1 Tbsp salt (we used sea salt, non-iodized)

Steam sterilize your clean jar: fill it with 1 cup boiling water, cover with lid and swirl boiling hot water inside the jar. Pour out water.

In the bottom of your clean jar, add garlic, bay leaves, and peppercorns.

Combine all of your marinade ingredients and stir until sugar and salt are dissolved. Carefully pour over the layered zucchini in the jar.

Cover tightly with lid and let the jar cool to room temperature on the counter, then refrigerate overnight. From the time you pour in the water, it should marinate a minimum of 12 hours. Will keep in the fridge for about a month.