Zucchini Dill Pickles

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Servings: 4 Difficulty: Advanced
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International-style classic side-dish that brings home-style flavor to your table
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This International side-dish features Small zucchini, Onions, Kosher salt. It delivers aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Zucchini Dill Pickles

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 58.6

Description

This International side-dish features Small zucchini, Onions, Kosher salt. It delivers aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Ice water 2 c Cider vinegar 2 c Water 1 tb Sugar 1 tb Mustard seed 4 ea Dill heads -=OR=- 1/4 c -Dill seed 4 ea Garlic cloves (or more) -- sliced thin 1 bn Dill leaves -- large stems removed Small zucchini (about 1 inch in diameter)
  2. make the best pickles, but over-grown ones can
  3. make satisfactory pickles if they are halved, seeded, then
  4. cut into half-rings.
  5. I prefer to use the dill heads before they are completely mature and dry because of their soft flavor and appearance.
  6. Trim the ends from the zucchini and slice about 3/8 inch thick.
  7. Halve the onions lengthwise, then slice them crosswise about 1/4 inch thick.
  8. Layer the vegetables in a glass, ceramic, or stainless steel bowl, sprinkling each layer with salt.
  9. Cover with ice water.
  10. Place a plate on top of the vegetables and a weight on the plate.
  11. Let stand for 2 hours.
  12. Drain the zucchini and onions and rinse well.
  13. Drain again while you prepare the pickling liquid.
  14. Mix the vinegar, water, sugar, and mustard in a large nonreactive pan.
  15. Bring the mixture to a boil, then simmer for 5 minutes.
  16. Remove the pan from the heat, add the dill heads or seed and the zucchini and onions, and cover.
  17. Let the mixture stand for 2 hours, tossing occasionally.
  18. Meanwhile, fill a canning kettle with enough water to cover pint jars and bring the water to a boil.
  19. Sterilize four pint jars and scald four lids and rings.
  20. Bring the zucchini mixture to a boil in its pan and stir in the garlic and dill leaves.
  21. Ladle into hot, sterilized pint jars.
  22. Cover with lids and rings and process in the boiling water bath according to manufacturer's directions for 10 minutes at sea level.
  23. Store the pickles for a week at room temperature before using.
  24. If any jars do not seal, store them in the refrigerator and use the contents within 2 weeks

Nutrition Facts

Servings 4

Amount Per Serving
Calories 58.6kcal
% Daily Value *
Total Fat 0.7g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 58520.2mg2439%
Total Carbohydrate 11.7g4%
Dietary Fiber 3.1g13%
Sugars 6.9g
Protein 3.3g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: boiling, dill, international, kosher, onions, pickles, salt, side-dish, simmering, small, title, vegan, vegetables, zucchini
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