Zucchini and Radish Fridge Pickles


Side Dish
Zucchini and Radish Fridge Pickles

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    Servings and Ingredients

    ⅓ c. Hy-Vee sugar
    3 garlic cloves
    2 tbsp. Hy-Vee kosher salt
    ½ tsp. fennel seeds
    ½ tsp. caraway seeds
    1 c. apple cider vinegar
    1 medium zucchini
    4 radishes
    4 sprig(s) fresh dill, divided


    1. Bring 1 cup water, sugar, thinly sliced cloves of peeled garlic, salt, fennel seeds and caraway seeds to boiling in a small saucepan, stirring until sugar and salt dissolve.
    2. Stir in 3 cups ice and 1 cup apple cider vinegar. Transfer mixture to two medium bowls.
    3. Thinly slice zucchini and radishes. Add zucchini and 2 sprigs fresh dill to one bowl, and radishes and 2 springs of fresh dill to the other bowl. Cover bowls with plastic wrap and refrigerate for 1 hour before serving.

    Recipe Source:

    Hy-Vee Balance, May 2017 Issue