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Dill Zucchini Pickles Recipe

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!

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


  • 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


  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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Dill Zucchini Pickles Recipe - Food Life Design


Have a Spectacular Day!

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