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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.
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
- 2 teaspoons 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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Have a Spectacular Day!