"Raw" Refrigerator Zucchini Pickles
Yes, you will enjoy them just as much as cucumber pickles!
A great way to incorporate zucchini into your diet.
A much healthier uncooked version with a probiotic base full of the benefits of raw honey, raw apple cider vinegar, raw garlic, and flavorful chosen herbs.
Recipe Prep 20 minutes Yields 6 pints
6 medium organic zucchinis
6 small cloves organic garlic
1/2 organic small onion - cut into thin slices
Organic fresh dill - about a handful, a couple of sprigs per jar
Pickling spice - 1/2 tsp per jar
Pickling liquid:
2 1/2 cups organic raw unfiltered apple cider vinegar
1/4 cup raw honey
1 1/2 cups water
3/4 tsp. Himalayan salt
1 tsp. organic ground turmeric
1 tsp. organic ground mustard
1/2 tsp. organic ground coriander
1/4 tsp. organic lemon pepper
6 - 16 oz. wide mouth pint mason jars with bands and lids
Combine the pickling liquid in a large measuring cup or bowl - whisking well.
Set the 6 jars in a row in front of your cutting board.
Cut the zucchinis into 3 inch lengths with 3/8 inch widths. Place into
the jars around the edge, leaving the center open. Place two cloves of
garlic in the center, add the pickling spice and some dill. Pour the
pickling liquid over and place a full slice of onion on top.
Wipe any drips and place the lids on the jars. Put the jars into the
refrigerator for at least 2 days, but 4-6 days would be better for
maximum flavor. These will be good for 1 month. Enjoy!
