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Zucchini Dill Pickles
Credit:
Dana Gallagher
Recipe Summary
prep: 15 mins
total: 1 hr 35 mins
Yield: 1 quart
Ingredients
Ingredient Checklist
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
Cook's Notes
If using larger zucchini, halve them crosswise, then cut lengthwise into approximately 1/2-inch-thick wedges.
Gallery
Zucchini Dill Pickles
Credit:
Dana Gallagher
Recipe Summary
prep: 15 mins
total: 1 hr 35 mins
Yield: 1 quart
Gallery
Zucchini Dill Pickles
Credit:
Dana Gallagher
Zucchini Dill Pickles
Credit:
Dana Gallagher
Zucchini Dill Pickles
Recipe Summary
prep: 15 mins
total: 1 hr 35 mins
Yield: 1 quart
Recipe Summary
prep: 15 mins
total: 1 hr 35 mins
Yield: 1 quart
prep: 15 mins
total: 1 hr 35 mins
prep:
15 mins
total:
1 hr 35 mins
Yield: 1 quart
1 quart
Ingredients
Ingredients
- 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
Directions
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.
Cook's Notes
If using larger zucchini, halve them crosswise, then cut lengthwise into approximately 1/2-inch-thick wedges.
Cook’s Notes
If using larger zucchini, halve them crosswise, then cut lengthwise into approximately 1/2-inch-thick wedges.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Zucchini Dill Pickles
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Zucchini Dill Pickles
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
