A refreshing pickle of zucchini with garlic and dill in a vinegar brine. Light and crisp, it is an easy accompaniment to summer meals and grilled dishes.
Slice the zucchini thickly, salt lightly, and let stand for half an hour. Drain, then pack into a sterilized jar with the garlic and dill.
Bring the water, vinegar, and salt to a boil, stirring until the salt dissolves. Let the brine cool until lukewarm.
Pour the lukewarm brine over the zucchini until covered. Important: Place a weight on top to keep the slices submerged, then seal the jar tightly.
Leave to ferment in a cool, dark place for ten to fifteen days. The zucchini is ready when it tastes sour and changes color; refrigerate after opening.
Important: Choose firm, fresh zucchini, slice it thickly, and pour the brine in lukewarm to keep the pieces intact. Keep all the slices submerged and sterilize the jars. Ferment in a cool, dark place for ten to fifteen days. Refrigerate after opening.
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