A refreshing pickle in which zucchini is set in a vinegar brine with garlic and dill. With its light, crisp texture, it's a practical choice that suits summer tables and grilled dishes.
Cut the zucchini into thick slices, salt lightly, and let sit for half an hour to draw out the liquid. Then arrange in a sterilized jar with garlic and dill.
Boil the water, vinegar, and salt, stirring until the salt dissolves, then let it cool until lukewarm.
Pour the cooled brine over the zucchini until fully covered. Important: place a weight on top to keep the slices submerged under the brine, then seal the jar tightly.
Leave to ferment in a cool, dark place for ten to fifteen days. It's ready once the zucchini turns sour and changes color; refrigerate after opening.
Important: To keep the zucchini from falling apart, choose firm, fresh ones, cut them into thick slices, and pour the brine in warm. All the slices must stay submerged under the brine, and the jars must be sterilized. Ferments for ten to fifteen days in a cool, dark place. Refrigerate once opened.
Salting the zucchini, letting it sit for half an hour, and then draining the liquid makes the pickle crisper. A pinch of mustard seed adds a fresh aroma.
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