07.07.20 Pickled Zucchini

Friends, we are still working though our giant zucchini. Elena of the plums recommended a Zucchini Pickles recipe from Iowa Girl Eats, so I took a little inspiration and pickled as much as I could fit into 2 jars. In each mason jar, I shook 1 cup of water, 2 tbs of white vinegar, garlic cloves, 1 tsp of peppercorns and 1 tsp of salt. Then I added fresh rosemary, thyme from the garden, 1/2 a slice shallot, sliced zucchinis and I shook it again. It’s going to refrigerate for 24 hours and then we can enjoy it for 1-2 weeks.