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Zucchini Dill Pickles

Zucchini Dill Pickles recipe image
These homemade zucchini dill pickles are a refreshing twist on the classic cucumber pickle, perfect for using up summer zucchini surpluses. The brine is brightened with cider vinegar and a touch of sugar, while fresh dill heads and garlic cloves infuse the crisp zucchini and onion slices with aromatic, savory depth. Unlike traditional fermented pickles, these are quick pickles that develop their flavor rapidly, making them an ideal side dish for hot dogs, burgers, or as a crunchy addition to salads and charcuterie boards. They offer a satisfying crunch and a balanced sweet-sour profile that complements rich, fatty foods beautifully.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 120
Dietary: Vegan
Description
These homemade zucchini dill pickles are a refreshing twist on the classic cucumber pickle, perfect for using up summer zucchini surpluses. The brine is brightened with cider vinegar and a touch of sugar, while fresh dill heads and garlic cloves infuse the crisp zucchini and onion slices with aromatic, savory depth. Unlike traditional fermented pickles, these are quick pickles that develop their flavor rapidly, making them an ideal side dish for hot dogs, burgers, or as a crunchy addition to salads and charcuterie boards. They offer a satisfying crunch and a balanced sweet-sour profile that complements rich, fatty foods beautifully.
Ingredients
  • Small zucchini
  • Onions
  • Kosher salt
  • Mustard seed
  • Dill heads (or 1/4 cup dill seed)
  • Garlic, sliced thin
  • Cider vinegar
  • Water
  • Sugar
  • Fresh dill leaves, large stems removed
Directions
  1. 1
    Trim the ends from the zucchini and slice them crosswise into 3/8-inch thick rounds.
  2. 2
    Halve the onions lengthwise, then slice them crosswise into 1/4-inch thick rings.
  3. 3
    Layer the zucchini slices and onion rings in a large non-reactive bowl, sprinkling each layer with the kosher salt.
  4. 4
    Cover the vegetables completely with ice water, place a plate on top to keep them submerged, and add a weight.
  5. 5
    Let the vegetables stand in the salted water for 2 hours to draw out moisture and crisp up.
  6. 6
    Drain the zucchini and onions thoroughly in a colander and rinse well with cold water.
  7. 7
    Drain again while you prepare the pickling brine.
  8. 8
    In a large non-reactive pan, combine the cider vinegar, water, sugar, and mustard seeds.
  9. 9
    Bring the brine mixture to a boil over medium-high heat, then reduce heat and simmer for 5 minutes.
  10. 10
    Remove the pan from heat and add the drained zucchini, onions, dill heads (or seed). Cover and let stand for 2 hours, tossing occasionally to infuse flavor.
  11. 11
    Meanwhile, prepare your canning equipment: fill a canning kettle with enough water to cover pint jars and bring to a boil. Sterilize four pint jars, lids, and rings.
  12. 12
    Return the zucchini mixture to heat and bring to a boil. Stir in the sliced garlic and fresh dill leaves.
  13. 13
    Ladle the hot pickle mixture and vegetables into the sterilized pint jars, leaving appropriate headspace.
  14. 14
    Wipe the jar rims clean, cover with lids, and tighten rings.
  15. 15
    Process the jars in the boiling water bath for 10 minutes at sea level.
  16. 16
    Remove jars and let cool undisturbed for 24 hours to seal.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 120kcal
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.1g1%
Sodium 1460mg61%
Total Carbohydrate 25g9%
Dietary Fiber 4g16%
Sugars 15g
Protein 3g6%

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

Read it online: https://www.chefs-mate.com/recipe/zucchini-dill-pickles/