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Looking for a new way to preserve your summer squash? Try these delicious dill zucchini pickles – your whole family will love them!
Holy cow, you guys! I have been SO busy.
I’m sorry that I’ve been neglecting you, but there just isn’t enough time in the day to do ALL.THE.THINGS.
But, now that the kids are back in school (well, one in school, one in college), it’s time to finish canning the harvest and start thinking about the fall season, so you’ll be seeing a whole lot more of me!
As you all know, I’m a pickle fanatic and my Bread and Butter Zucchini Pickles are one of my favorites, but this year, I thought I’d try something different.
So, instead of making another batch of the bread and butter pickles (because I’ve already made like 6 million), I decided to try canning Dill Zucchini Pickles and I’m sure glad I did!
THEY ARE SO GOOD (and so simple to make)!
Try these Dill Zucchini Pickles on hamburgers, sandwiches or just on the side of your plate – you won’t be sorry!
- 8 cups zucchini, diced, seeds removed
- 2 tbsp garlic, chopped
- 1/4 cup kosher salt or pickling salt
- 3 cups white vinegar
- 1 cup water
- 1/4 cup sugar
- 1 large bunch dill , removed from main stem
- 1 tbsp mustard seed
- 1 tbsp red pepper flakes
- 1 tbsp garlic powder
- Prepare 8 canning jars (pints) and lids.
- Place zucchini, garlic and salt into a large bowl. Cover with cold water and allow it to brine for 2 to 3 hours.
- Pour vinegar, water and sugar into a large pot. Add remaining ingredients and heat on medium-high temperature until boiling.
- Drain zucchini and garlic. Add to the boiling liquid and stir to ensure each piece of zucchini is covered. Continue cooking for 5 minutes.
- Scoop zucchini into clean jars using a slotted spoon. Fill each jar with vinegar mixture, leaving 1/2 inch head-space. Cover with lids and screw tops.
- Process for 10 minutes in a water bath to seal. Refrigerate any jars that did not seal properly.
Want more zucchini recipes? Try these…
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