Dill Zucchini Pickles Recipe

Dill Zucchini Pickles

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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!

Canning, canning, canning! I feel like that’s all I’ve been doing lately – Oh and making teacher stationery!

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!

Dill Zucchini Pickles Recipe

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!

Before you get started: Be sure to read instructions here for safe canning methods and find your appropriate canning time in the table shown here.

Dill Zucchini Pickles

Yield: 8 pints

Dill Zucchini Pickles

Dill Zucchini Pickles

A tangy dill pickle canning recipe to help preserve your zucchini harvest so you can enjoy it all year long!

Prep Time 3 hours
Cook Time 10 minutes
Additional Time 10 minutes
Total Time 3 hours 20 minutes

Ingredients

  • 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

Instructions

  1. Prepare 8 canning jars (pints) and lids.
  2. Place zucchini, garlic and salt into a large bowl. Cover with cold water and allow it to brine for 2 to 3 hours.
  3. Pour vinegar, water and sugar into a large pot. Add remaining ingredients and heat on medium-high temperature until boiling.
  4. Drain zucchini and garlic. Add to the boiling liquid and stir to ensure each piece of zucchini is covered. Continue cooking for 5 minutes.
  5. 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.
  6. 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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Dill Zucchini Pickles Recipe - Food Life Design

Enjoy!

Have a Spectacular Day!

Thanks for reading!

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3 thoughts on “Dill Zucchini Pickles Recipe”

  1. Pingback: Sweet Zucchini Pickle Relish - Food Life Design

  2. Pingback: Bread and Butter Dill Pickles Recipe - Food Life Design

  3. Pingback: Sweet & Tangy Refrigerator Pickles - Food Life Design

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