Left: Spicy Zucchini Pickles Right: Garlic Dill Zucchini Pickles
My garden zucchini plants went bonkers this year. I’ve already made zucchini apples (a favorite around here), zucchini boats, and several zucchini-enhanced baked goods. With the last of my garden zucchini – because I am uprooting the plants to make room for a late crop of onions – I’m making Easy Zucchini Pickles.
Crisp and tangy, these pickles will stand up to any cucumber pickle, I promise. Let’s get started!
Ingredients (Makes approximately 4 quarts)
2 large (approximately 16 inch) or 3 medium (approximately 12 inch) zucchini
4 cups water
4 cups white vinegar
3/4 cup salt
1/4 cup white sugar
16 cloves garlic, peeled and halved
For garlic dill pickles: 16 heads of fresh dill -or-
For spicy pickles: 12 Thai chili peppers, scored lengthwise
Step 1) Wash zucchini and cut in half lengthwise. Scoop out and discard seeds. Slice Zucchini halves crosswise into 3/4 inch slices, then cut each slice into 2 inch pieces. Set zucchini pieces aside in a large bowl.
Step 2) In a large pot, combine water, vinegar, salt, sugar, and garlic. Bring brine mixture to a boil, stirring occasionally, then reduce heat to simmer.
Step 3) Pack zucchini pieces into sterilized quart jars, layering a head of dill (or a chili pepper), about 1 cup of zucchini, and about 1/2 cup of brine at a time. Don’t be afraid to really stuff the zucchini into the jar, 1 cup at a time! The back of a tablespoon can be useful for packing zucchini.
Step 4) Leave 1/2 inch head space at the top of each jar (no zucchini should be “poking up” into that last 1/2 inch of space). Make sure zucchini is covered in brine, and tap the jar (or poke with a chopstick) to remove air bubbles.
Step 5) Cover each jar with a sterilized lid and band. For refrigerator pickles, place jars in the fridge. For canning, place jars in a boiling water bath canner for 15 minutes.
Your zucchini pickles will taste best after one week. Enjoy!