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.

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!

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.

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Yield: 8 pints

Dill Zucchini Pickles

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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
• 2 teaspoons 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…

• Sweet Zucchini Pickle Relish
• Bread and Butter Zucchini Pickles
• Maple Vanilla Zucchini Bread

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Enjoy!

Have a Spectacular Day!

Vanessa Hamlin

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.