Hello – hope you’re doing great! I’m back today with the most delicious Bread and Butter Dill Zucchini Pickle recipe!
Side note: I actually prepared this post in August of last year and just never had time to post it. So, I thought now would be a great time to share this one, just before those of you in warmer climates get to start your gardens!
These things are so good!
The whole bread and butter dill thing started last year, with these pickles.
And man, are they good!!
They are literally EVERYONE’S favorite pickle in the same jar.
So, this year, I thought…why not try it with zucchini instead of cucumbers?
And HOLY COW, you guys…
They’re like heaven in a jar for pickle lovers!
And I am THE pickle lover!
As I’ve mentioned a zillion times before, we eat A LOT of pickles around here.
And I say we lightly, because it’s mostly me.
So, my goal is always to can around 104 jars of various pickles each year.
That would be approximately 2 pints a week, which should serve us well.
Unfortunately, I’ve never actually gotten to 104 jars and I always end up buying pickles at the grocery throughout the year.
But, this year, I planted around 36 cucumber plants and 10 zucchini, so I’m really hoping to produce enough!
If not, I know some local farmers that have lots and I might just buy some from them!
In the meantime, I’ll keep packing up as many pickles as I can get from my little garden.
So, are you ready to make these Bread and Butter Dill Zucchini Pickles?
Awesome! You’ll be so glad you did!
Let’s head to the kitchen and get started…
- 4 quarts zucchini, diced
- 2 tbsp garlic, chopped
- 1/2 cup kosher salt
- 2 to 3 cups ice cubes
- 3 cups apple cider vinegar
- 5 cups sugar
- 1/2 tsp turmeric
- 1/2 tsp ground mustard
- 1 tbsp red pepper flakes
- 1/2 tbsp mustard seed
- 1/2 cup dill, chopped
Place the zucchini and garlic in a large bowl.
Sprinkle salt over the top. Add ice and stir. Let the zucchini sit in the salt brine for 2 to 3 hours.
Combine the remaining ingredients in a large pot. Heat on high temperature until boiling.
Drain the zucchini and add to the boiling vinegar mixture. Continue cooking for 2-3 minutes.
Pack into 8 sterilized pint jars and top with lids. Tighten lids.
Place in a hot water bath and process for 10 minutes.
Cool and store for use all year!
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Have a Spectacular Day!
Vanessa Hamlin is the owner and founder of Food Life Design and VLHamlinDesign. With her passion for frugal living and homesteading, Vanessa loves to write about easy recipes, making money, gardening, home remedies and everything else that a good life entails! When she’s not writing for Food Life Design or creating products for VLHamlinDesign, you’ll find Vanessa reading, drawing, gardening, cooking or spending time with her family.