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Due to the overwhelming response I received on my recent recipe and video for Italian Stuffed Zucchini Boats, I had a suspicion that more than a few of you might have piles of these versatile veggies lying around your kitchen so I hope you’ll find some time to give this recipe a try. The pickling spices and garlic cloves in the bottom of three empty mason jars. Instead of adding the seasonings to the brine, I like to place it directly into the jars right off the bat, ensuring an even amount ends up in each jar. Slices of zucchini and sprigs of fresh dill are placed in the mason jars. The brining liquid is poured into the mason jars. I believe this method makes it easier to avoid the dread of droopy, overly soft pickles.
Three open mason jars full of Refrigerator Zucchini PIckles. It’s bright, clear, and doesn’t affect the color of the finished product. It also makes for an excellent brine. It’s very inexpensive and I always have a big jug of it in my pantry. Salt It’s important to use coarse sea salt or kosher salt that does not contain iodine.