Preparation 5 min
Cooking time 10 min
Refrigeration: 24 hours minimum
- Divide the zucchini rounds, dill, bay leaves, peppercorn, turmeric, and chili flakes between 2 large Mason jars (500 ml each).
- In a medium-sized saucepan, add the water, white wine vinegar condiment, and salt. Bring the mixture to a boil over medium-high heat. Once boiling, carefully divide and pour the liquid between the 2 jars, leaving a ¼-inch space at the top.
- Tightly secure the lids and let the jars cool on the counter for 30 minutes to 1 hour.
- Refrigerate the jars overnight. The pickled zucchini can be kept in the refrigerator for 4 to 6 weeks. Try them in our zucchini, chickpea and burrata salad.