If you grow zucchini in your garden, they can grow rapidly and before you know it you have so many you don’t know what to do with them. Have you ever tried making some dill zucchini pickles? You would be hard-pressed to tell the difference between a cucumber pickle and a zucchini pickle. They taste remarkably the same. They work especially well with larger zucchinis. These pickles go great chopped up in tuna salad or all by themselves. Here is my easy recipe for dill zucchini pickles. This recipe will make 5-quart jars of pickles.
How to Make Dill Zucchini Pickles
Here is what you will need:
- 3 to 4 large to mid-size Zucchinis
- Water bath canner
- 5 one quart ball jars
- 5 jar lids and bands
- 6 cups of vinegar
- 6 cups of water
- 6 tablespoons of salt
- 4 tablespoons of sugar
- 20 cloves of garlic (4 for each jar)
- large spring of dill (3 twigs of dill for each jar)
- 5 teaspoons of black peppercorns (one teaspoon for each jar)
Step 1 – Wash and sterilize jars, bands and lids
Wash all your jars, bands and lids in hot soapy water. Then rinse and place in the water bath canner to sterilize for about 10 minutes. Make sure the water is almost at the boiling point. Remove and place on a towel to dry. You can also place your washed jars in the oven at 225 degrees for 20 minutes for sterilization.
Where to Buy:
The Granite Ware Water Bath Canner is available from these retailers:
Granite Ware water-bath canners have been the standard for canning for over 100 years. I use mine every canning season. Great all around canning system.
Step 2 – Prepare your jars
Now it is time to cut up your zucchini, dill and garlic and stuff your jars. Cut your zucchini into pickle size lengths. Make sure to cut them so they will fit into the jars lengthwise. You may have to trim them to fit depending on the length of your zucchini. Generally, about 5-inch lengths will do. Also remove any seeds, especially from the larger zucchini’s. They have a tendency to become slimy over time. Add 4 cloves of garlic, a teaspoon of black peppercorns and a few clips of dill into each jar.
Step 3 – Make the pickling brine and ladle into jars
Now it is time to make your pickling brine. In a pot combine 6 cups of water, 6 cups of white vinegar, 6 tablespoons of salt, and 4 tablespoons of sugar. Cook brine until all the sugar and salt have dissolved. Once the brine is ready you can ladle them into jars. Make sure to leave 1/4″ of headroom in each jar.
Step 4 – Cap and process jars
The last step is to place the caps into the jars and twist on the bands securely. Place the covered jars in your water bath canner and allow to boil covered for 10 minutes.
Where to Buy:
The Ball 4-Piece Utensil Set is available from these retailers:
The Ball Utensil Set helps you safely and easily handle hot jars and lids, fill jars, measure headspace and remove air bubbles. Perfect canning kit.
Zucchini pickles are a great way to preserve your zucchini harvest. Wait a week until you open your first jar to allow the brine to do its job. Make sure to label and date each jar. These pickles should be kept in a cool dark place like a basement. The zucchini pickles should keep for up to a year or two.
I hope you try making some zucchini pickles. Please feel free to leave any questions or comments.