2 pounds of zucchini
2 cups white vinegar
2 cups water
2 tablespoons pickling salt
4 cloves garlicLawrence Botsford is a seasoned farmer and a connoisseur of pickling. He cultivates a wide range of vegetables in his personal farm for pickling, especially an array of peppers. With a passion for imparting his extensive knowledge of farming and pickling, Lawrence takes pleasure in teaching individuals how to pickle their own homegrown produce.
When it comes to pickling, zucchini is often overlooked, but it makes a delightful and tangy treat. Here is my favorite recipe for pickling zucchini. This recipe is simple, delicious, and a great way to use up surplus zucchini from your garden.
Dill Pickled Zucchini Recipe
You will need:
2 pounds of zucchini
2 cups white vinegar
2 cups water
2 tablespoons pickling salt
4 cloves garlic
Instructions
- Start by washing your zucchini and cutting them into 1/4 inch thick slices or into spears, depending on your preference.
- In a large pot, combine the white vinegar, water, pickling salt, and garlic cloves. Bring the mixture to a boil.
- Add the sliced or speared zucchini to the boiling mixture. Let it simmer for about 2 minutes.
- Carefully remove the zucchini from the pot and pack them into sterilized jars. Pour the hot pickling liquid over the zucchini, leaving about 1/2 inch of headspace.
- Seal the jars and let them cool at room temperature. Once cooled, store the jars in the refrigerator.
Notes
For those who are new to pickling, it's important to note that the process can be as creative as you want it to be. Feel free to experiment with different types of vinegar or add other spices to the pickling liquid. The pickles will be ready to eat after about a week in the refrigerator, but they will continue to develop flavor over time.
Learn more about 🥒 Dill Pickled Zucchini Recipe or discover other Just Pickling recipes.
This recipe results in a tangy, slightly sweet, and wonderfully dill-flavored pickle that's perfect on sandwiches, salads, or right out of the jar.
🥒 Gathering Your Zucchini Pickling Essentials
- 2 pounds of zucchini
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons pickling salt
- 4 cloves garlic
- 2 teaspoons dill seed
- 1 teaspoon mustard seed
- 1/2 teaspoon turmeric
- 1/2 teaspoon crushed red pepper flakes (optional, for a touch of heat)
👨🍳 How to Make Your Own Dill Pickled Zucchini
- Wash your zucchini and cut them into 1/4 inch thick slices or into spears, depending on your preference.
- In a large pot, combine vinegar, water, and pickling salt. Bring the mixture to a boil.
- While the pickling solution is heating, evenly distribute the garlic, dill seed, mustard seed, turmeric, and crushed red pepper (if using) among your clean canning jars.
- Pack the sliced zucchini into the jars, on top of the spices.
- Once the pickling solution has come to a boil, carefully pour it over the zucchini in the jars, leaving 1/2 inch headspace at the top.
- Wipe the rims of the jars clean, place the lids on top, and screw on the rings until finger tight.
- Process the jars in a boiling water bath for 10 minutes. Then, remove the jars and let them cool.
- Once the jars are cool, check the seals. Any jars that have not sealed properly should be refrigerated and eaten within a week. The jars that have sealed properly can be stored in a cool, dark place for up to a year.
Remember, pickled zucchini, like all pickles, will develop more flavor over time. I recommend waiting at least a week before opening a jar to allow the flavors to fully develop.
💡 Mastering the Art of Zucchini Pickling: Extra Tips and Tricks
For those who are new to pickling, it's important to note that the process can be as creative as you want it to be. Feel free to experiment with the spices in this recipe to suit your own tastes. For instance, you might add a teaspoon of coriander seeds or a few sprigs of fresh dill to each jar. You can learn more about this in my post on pickling techniques and tips.
Also, be sure to use fresh, firm zucchini for the best results. If your zucchini is overripe or soft, it may result in mushy pickles. If you're growing your own zucchini, check out my guide on how to grow and harvest the perfect pickling cucumbers for tips that apply to zucchini as well.
Finally, while this recipe is for canning, you can also make refrigerator zucchini pickles using the same recipe. Simply place your filled jars in the fridge instead of processing them in a boiling water bath. Refrigerator pickles should be eaten within a month.
🎉 Celebrating Your DIY Zucchini Pickle Success
So, there you have it, my favorite recipe for pickling zucchini. I hope you enjoy making and eating these pickles as much as I do. Happy pickling!
If you're looking for more inspiration and recipes for pickling zucchini, I recommend checking out the book
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which offers 150 recipes for pickles, relishes, chutneys, and more. It's a great resource to expand your pickling repertoire.
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