Best 2 Zucchini Dill Pickles Recipes

Zucchini dill pickles are a delicious and versatile condiment that can be enjoyed on sandwiches, salads, and more. They are also a great way to use up excess zucchini from your garden. With so many different recipes available, finding the best one to suit your taste can be a challenge. Whether you prefer sweet, sour, or spicy pickles, there is sure to be a recipe out there that will satisfy your cravings. This article will provide an overview of some of the most popular zucchini dill pickle recipes, as well as tips for making them yourself.

Let's cook with our recipes!

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

Ingredients

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 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

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

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.

Tips:

Select fresh, unwaxed, and unblemished zucchini for the best results.

Use a mandoline or sharp knife to thinly slice the zucchini for even cooking and pickling.

For a crispier pickle, soak the zucchini slices in ice water for at least 30 minutes before pickling.

Use a variety of herbs and spices to flavor the pickles, such as dill, garlic, mustard seeds, and red pepper flakes.

Experiment with different vinegars, such as apple cider vinegar, white vinegar, or rice vinegar, to create different flavor profiles.

Pack the zucchini pickles tightly into jars to ensure they are fully submerged in the pickling liquid.

Process the pickles in a boiling water bath for at least 10 minutes to ensure they are safe for storage.

Store the pickles in a cool, dark place for at least 2 weeks before enjoying.

Conclusion:

Zucchini dill pickles are a delicious and versatile way to enjoy this summer vegetable. With a variety of recipes and flavors to choose from, there is sure to be a pickle that everyone will enjoy. Whether you prefer a sweet, spicy, or tangy pickle, you can easily customize the recipe to suit your taste. So next time you have an abundance of zucchini, give one of these recipes a try and enjoy the delicious results!