This recipe for canning dill zucchini pickles is a great way to preserve that abundance of zucchini that comes all at the same time from your garden! It never fails and you can only make so much zucchini bread and zucchini relish. The zucchini pickles taste a lot like regular cucumber pickles and are delicious!
- Zucchini – About 3 to 5 zucchini depending on if you use small zucchini or large zucchini
- 4 cups White Vinegar – Apple Cider Vinegar can also be used
- 4 cups Water
- 1/2 cup Salt
- Dill – Use fresh dill or 2 tsp dill seeds per jar
- Garlic – Cloves or minced, I used 1/2 tsp minced per jar
- Pickling Spice – I used 1/2 tsp per jar
- Optional Ingredients: Onion Slices, mustard seed, celery seed, black peppercorns, red pepper flakes for spicy zucchini pickles
Steps in Preparing Dill Pickles for Canning
First wash the fresh zucchini, then cut in lengths that will fit inside the canning jar.
Canning the Zucchini Pickles
To start the canning process, place the spices in the bottom of the jar.
Pack the zucchini into the jar.
To prepare the pickling brine, combine vinegar, water, salt and sugar in a large pot and bring to a boil. To make dill pickles, the vinegar and water are added in equal portions, so can be reduced and expanded accordingly for how many jars you want to can.
Add the hot brine to the jars and fill to 1/2 inch headspace. Wipe the rims of the jars and remove the air bubbles. Add the lids and screw bands.
Add the canning jars to the hot water bath and process at high heat at a full rolling boil. The processing time for pickles is 10 minutes for pint jars and 15 minutes for quart jars. I use the Ball electric water bath canner and love it.
Remove the hot jars from the canning pot with a jar lifter and place jars on a kitchen towel on the counter. Do not disturb for 24 hours.
This easy recipe is delicious and a great way to use and preserve zucchini.
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- Zucchini - About 3 to 5 zucchini depending on the size
- 4 cups White Vinegar - Apple Cider Vinegar can also be used
- 4 cups Water
- 1/2 cup Salt
- Dill - Use fresh dill or 2 tsp dill seeds per jar
- Garlic - Cloves or minced, I used 1/2 tsp minced per jar
- Pickling Spice - I used 1/2 tsp per jar
- Wash the zucchini
- Cut off the ends and slice into spears or round sliced
- Add the spices to the bottom of the jars
- Pack the zucchini into the jars, leaving 1/2 inch headspace
- For pickling brine, add the vinegar, water, and salt to a large pot and bring to a boil
- Pour the brine into the jars, leaving 1/2 inch headspace
- Wipe rims, remove air bubbles, add lids
- Water bath can with processing time of 10 minutes for pints
- Remove jars and set them on counter, do not disturb for 24 hours