Canning Recipe for Pickled Zucchini

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!

Ingredients

– 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

Cut the Zucchini into sprears. 

Place the spices in the bottom of the jar.

Pack zucchini into the jars to 1/2 inch headspace.

04

04

To prepare the pickling brine combine vinegar, water, salt and sugar in a large pot and bring to a boil.

Add the hot brine to the jars and fill to 1/2 inch headspace. Wipe the top of each jar and remove the air bubbles. Add the lids.

04

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.

04

04

Remove the hot jars from the canning pot with a jar lifter and place jars on a dish towel on the counter. Do not disturb for 24 hours.

For more of my canning recipes and other favorite great recipes, plus posts about other homestead-type activities, such as gardening and raising chickens, go to my website at www.HawkPointHomestead.com. For updates, please follow my Facebook page at Hawk Point Hobby Homestead.