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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. This recipe is vegan, gluten-free, and easy to prepare with pantry staples, delivering restaurant-quality results in your own kitchen.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 58.6
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
  • 2 pound Small zucchini
  • 2 medium Onions
  • 1/4 cup Kosher salt
  • 1 tablespoon Mustard seed
  • 4 heads Dill heads (or 1/4 cup dill seed)
  • 4 cloves Garlic, sliced thin
  • 2 cups Cider vinegar
  • 2 cups Water
  • 1 tablespoon Sugar
  • 1 bunch 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

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.

Note

Storage: Store sealed jars in a cool, dark place for up to a year. Once opened, refrigerate and consume within 1 month. If any jars do not seal properly, store them in the refrigerator and use within 2 weeks.

Altitude Adjustments: If you live at higher elevations, increase the boiling water bath processing time: add 5 minutes for 1,000-3,000 feet, 10 minutes for 3,000-6,000 feet, 15 minutes for 6,000-8,000 feet, and 20 minutes above 8,000 feet.

Ingredient Tips: For the best texture, use small zucchini (about 1 inch in diameter). Overgrown zucchini can be used if halved, seeded, and cut into half-rings. Fresh dill heads are preferred for their soft flavor and appearance, but dill seed is an acceptable substitute.

Flavor Development: For best flavor, let the pickles sit for at least one week before eating to allow the flavors to meld.

Keywords: zucchini, dill, pickles, quick pickles, garlic, onion, cider vinegar, mustard seed, canning, preserving, vegan, side dish, summer vegetables, crunchy, brine, homemade, condiment, gluten free
Read it online: https://www.chefs-mate.com/recipe/zucchini-dill-pickles/