* This post may have affiliate links. Please see my Disclosure.*

How to Make Dill Zucchini Pickles


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

How to guide on water bath canning

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.


Granite Ware Water-Bath Canner

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.

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.

Where to Buy:

The Ball 4-Piece Utensil Set is available from these retailers:


Buy it At eBay.com



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.

How to Make Dill Zucchini Pickles on Punk Domestics

How to Make Dill Zucchini Pickles

Checkout my garden page to see what else I am growing.
See what I found foraging on my foraging page.

I hope you try making some zucchini pickles. Please feel free to leave any questions or comments.

More Articles You May Like

June 17, 2018 0

How to Make Simple Cranberry Juice

Last updated: Thursday, February 18, 2021Making your own cranberry juice is a great way to use up any extra cranberries you may have laying around. If you are a forager like me, you have a stash in your freezer ready to go. Cranberry juice is relatively easy to make; it also cans and freezes very well. The best part about making your own cranberry juice is that you can control what type of sweetener and how much you want to add. The juice I am going to show you how to make is quite versatile. It can be used as a base for many different types of drinks or by itself over ice. Health Benefits of Cranberries We all know about the many health benefits of cranberries. Cranberry juice can help relieve [...]

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

About Financial Forager
I enjoy canning, preserving, foraging and growing my own food. It’s become a way of life. When you grow a vegetable garden, you eat with the seasons. Foraging is the same way. I forage for many types of wild berries and edible plants. Preserving is a great way to store and maintain your garden and foraged finds.


  1. If i don’t have fresh dill can I use dill seed? how much would you use?

  2. Do I have to do a water bath when making the dill zucchini pickles or can I make them like a refrigerator pickle?

  3. Sounds like a great snack! I don’t have a lid to cover the jars during the water bath, will that still be effective if they’re not covered? Also, I can’t seem to find fresh dill or dill seed but I have dry dill, will it be the same?

    • I would recommend that you use lids to cover your jars during the water bath. This way it will create an airtight seal and preserve the pickles for later consumption. You can use dried dill if you don’t have fresh. Just remember that dried dill can be more potent than fresh.

  4. Is this better with white vinegar or cider vinegar? And if using dill seed, how much to use per quart jar? I ask because the answer you already gave confused me. Thanks

  5. Im super excited to try these Zucchini
    Pickles. Just did a batch plus tonight after eveone went to sleep and I’m only regretting waiting for them to be opened at this point. I developed a cucumber sensitivity so cuke pickles are off my palate and sorely missed. This ought to fulfill that itch id think along with having a salty spear with my hamburgers again! Not to mention its one more way of dealing with the yearly glut of zucchini from my garden.

Leave a comment

Your email address will not be published.