Zucchini Dill Pickles Recipes

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ZUCCHINI PICKLES



Zucchini Pickles image

A great way to use all those zucchini your garden produced! Most of the time spent on this recipe is letting the ingredients stand.

Provided by [email protected]

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P1DT35m

Yield 96

Number Of Ingredients 10

2 pounds zucchini, thinly sliced
½ pound onions, quartered and thinly sliced
¼ cup salt
2 cups white sugar
2 cups apple cider vinegar
1 teaspoon celery seed
1 teaspoon ground turmeric
1 teaspoon prepared yellow mustard
2 teaspoons mustard seeds
3 1-quart canning jars with lids and rings

Steps:

  • Place zucchini and onions into a large bowl, cover with water, and stir in salt until dissolved. Let the vegetables soak in the salted water for at least 2 hours; drain and transfer to a large heatproof bowl.
  • Bring sugar, vinegar, celery seed, turmeric, mustard, and mustard seeds to a boil in a saucepan; pour the mixture over the zucchini and onions. Let the mixture stand for at least 2 more hours. Return zucchini, onions, and pickling liquid with spices to a large pot and bring to a boil. Boil for 3 minutes.
  • While vegetables are soaking in pickling liquid, sterilize jars and lids in boiling water for at least 5 minutes. Pack the zucchini and onion into the hot, sterilized jars, filling the jars to within 1/4 inch of the top with pickling liquid. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 24 hours before opening.

Nutrition Facts : Calories 20.2 calories, Carbohydrate 4.8 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 1.9 mg, Sugar 4.5 g

ZUCCHINI DILL PICKLES



Zucchini Dill Pickles image

When the garden is overflowing with zucchini, pickle them and put them on burgers, sandwiches, or enjoy one by itself. Make sure to not skip the step of salting and then submerging them in ice water: It's the secret to long-lasting snap.

Provided by Greg Lofts

Categories     Food & Cooking     Healthy Recipes     Vegan Recipes

Time 1h35m

Yield 1 quart

Number Of Ingredients 10

1 pound baby zucchini, halved or quartered lengthwise
Kosher salt
1/2 cup lightly packed dill sprigs
1 cup distilled white vinegar, plus more if needed
2 teaspoons mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon celery seeds
3 cloves garlic, peeled and halved
1 jalapeño or serrano pepper, halved lengthwise
2 tablespoons sugar

Steps:

  • In a large bowl, toss zucchini with 2 tablespoons salt; let stand 20 minutes. Cover with ice and water, weighting down with a plate, if necessary, to keep zucchini fully submerged. Let stand 1 hour. Drain in a colander; rinse to remove excess salt. Pack zucchini and dill into a 4-cup-capacity or two 2-cup-capacity jars.
  • In a medium saucepan, combine vinegar; 2/3 cup water; mustard, cumin, and celery seeds; garlic; jalapeño; sugar; and 1 tablespoon salt. Bring to a boil over medium-high heat, stirring until sugar dissolves. Carefully pour into jar with zucchini and dill. Top with more vinegar, if necessary. (Liquid should fully submerge zucchini mixture and reach about 1/2 inch from top.) Let cool completely, then cover and refrigerate until ready to use, up to 1 month or try canning with our helpful instructions.

ZUCCHINI DILL PICKLES



Zucchini Dill Pickles image

Provided by Kevin West

Categories     Side     Low Fat     Vegetarian     Backyard BBQ     Spice     Zucchini     Summer     Healthy     Vegan     Dill     Coriander     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 quarts

Number Of Ingredients 11

2 pounds small zucchini (preferably about 4" or 8" long), trimmed
4 tablespoons coarse sea salt or pickling salt, divided
12 fresh dill sprigs
2 teaspoons yellow or brown mustard seeds
1 teaspoon coriander seeds
1 teaspoon dill seeds
1/4 teaspoon saffron threads
4 garlic cloves, halved
4 red jalapeños or Fresno chiles, split lengthwise
2 1/2 cups white wine vinegar
1/4 cup sugar

Steps:

  • If using 4" zucchini, halve lengthwise. If using 8" zucchini, halve crosswise, then quarter lengthwise. Place in a large bowl. Add 2 tablespoons salt and 4 cups ice. Add cold water to cover. Top with a plate to keep submerged. Let sit for 2 hours. Drain; rinse.
  • Divide dill sprigs and next 6 ingredients between 2 clean, hot 1-quart jars; set aside.
  • Bring vinegar, sugar, remaining 2 tablespoons salt, and 1 1/4 cups water to a boil in a large saucepan. Working in batches, add zucchini and cook, stirring occasionally, until khaki in color and slightly pliable, about 2 minutes. Using tongs, transfer zucchini to jars.
  • Divide hot syrup between jars to cover zucchini, leaving 1/2" space on top. Wipe rims, seal, and process in a boiling water bath for 10 minutes. Allow at least a week to pickle before eating.

ZUCCHINI PICKLES



Zucchini Pickles image

Preserve garden-fresh zucchini for longer by making crunchy zucchini pickles. -Susan Court, Pewaukee, Wisconsin

Provided by Taste of Home

Time 40m

Yield about 4 half-pints.

Number Of Ingredients 8

2 pounds firm fresh zucchini, cut into 1/4-inch slices
2 small onions, sliced
1/4 cup canning salt
3 cups white vinegar
2 cups sugar
2 teaspoons mustard seed
1 teaspoon celery seed
1 teaspoon turmeric

Steps:

  • Combine zucchini and onions in a large bowl; sprinkle with canning salt and cover with cold water. Let stand 2 hours; rinse and drain., In a large saucepan, bring remaining ingredients to a boil. Pour over zucchini and onions; cover and let stand 2 hours., Transfer to a large saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Carefully ladle hot mixture into 4 hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars in canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 111 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1772mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 1g fiber), Protein 1g protein.

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