Create a Tangy Delight: Pickled Zucchini, Yellow Squash, Peppers, and Onions

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Create a Tangy Delight: Pickled Zucchini, Yellow Squash, Peppers, and Onions

Calling all pickle enthusiasts! Get ready to embark on a flavor-packed adventure with this easy-to-follow recipe for pickled zucchini, yellow squash, peppers, and onions. Your taste buds will dance with joy as you savor this crunchy, tangy treat.

Ingredients:

  • 1 medium zucchini, sliced
  • 1 medium yellow squash, sliced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 medium onion, sliced
  • 1 cup white vinegar
  • 1/2 cup water
  • 1/4 cup sugar
  • 1 tablespoon salt
  • 1 teaspoon mustard seeds
  • 1 teaspoon celery seeds
  • 1/2 teaspoon dill seeds

Instructions:

  1. Prepare the vegetables: Wash and slice the zucchini, yellow squash, peppers, and onion.
  2. Create the brine: In a large saucepan, combine the vinegar, water, sugar, salt, mustard seeds, celery seeds, and dill seeds. Bring to a boil over medium heat, stirring until the sugar and salt dissolve.
  3. Add the vegetables: Add the sliced vegetables to the boiling brine. Reduce heat to low and simmer for 5 minutes, or until the vegetables are tender-crisp.
  4. Transfer to jars: Use tongs to transfer the vegetables to clean glass jars. Pour the hot brine over the vegetables, filling the jars to within 1/2 inch of the top.
  5. Seal and store: Seal the jars with lids and let them cool completely. Store the pickled vegetables in the refrigerator for at least 24 hours before enjoying.

Your homemade pickled zucchini, yellow squash, peppers, and onions are ready to tantalize your taste buds! Serve them as a tangy side dish, add them to salads for a burst of flavor, or enjoy them straight out of the jar.