If you grow zucchini, you have to get creative. I wanted to try pickles, so I asked Wayne his preference, “dill of course.”
I looked in my cookbooks and chose a recipe for cucumbers and substituted small zucchini that would fit in my pint canning jars. Here's the recipe. I will tell you how I modified it using italics in the directions.
Zucchini Dill Pickles
Published Ingredients List:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXEQiom_-4O4FtV3hCVT6PcS3-p-HkMbPbIGOPdmD7ldH7TXSzLldTzQ5G1MaDQwBogsUmm9ML8CqlVxOiz412Z4vDiB4fYa58oXiI8p6kO_ur0TUiqJYyyhBvQpoq7shcw8vagQ/s200/DSCN8067.JPG)
4 lbs. of 4” pickling cucumbers (36-58)
1/2 cup dill seeds
24 whole peppercorns
2 cups 5% acid strength cider vinegar
4 1/2 cups water
1/3 cup canning/pickling salt
Directions:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6BTtI4T3-NhF-Tv1lDzEFCMkOeHMP-9YLS-dK7bN4HhF9diGt_Bnc_ZuoYs8DARWY8Z6nP2FIPfxUaQTmGgxIwHUDzU_tbdXt7yDoNqXzkxp3fX-nB818sESRPuioSGrCZZiMow/s200/DSCN8068.JPG)
Wash cucumbers and cut 1/16” slice off blossom ends. Pack raw into 8 sterilized hot pint jars.
I trimmed my zucchini in length to fit into pint jars and sliced them in half. I only had enough to fill three pints, so I cut the recipe in half.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgor0g7KpldXSN3VR-vC_G3c6_YQAVUokIiCbkrzp21Uw6RrvNFNwWJWTwqC6uAcKQxf4GdooK44enhZvgRpCw5Yw2hXiWNvlNyIKuDEEC008DrPzlEuNd5952UjaCzZutwZUNvnQ/s200/DSCN8069.JPG)
Add 1 tablespoon dill seeds and 3 peppercorns to each jar.
Instead of dill seeds I used fresh dill and instead of peppercorns I used 1/2 teaspoon mustard seed in each jar. I also added two cloves of garlic to each jar.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaT_wYtaK6M_8wEWQwTQcObqSGyfhXMJ-QnjuZsktPff-bEfYdW2plhiHHJ1jJg_bLGAFsucw2wJRnPBF941wTe4e5s2qxPyHXIEtYULVptZJ12tWXi014-mvklJDWCu2ZfHfSIA/s200/DSCN8070.JPG)
Combine vinegar
(I used white pickling vinegar), water and salt, and bring to a boil. I also added 1 tablespoon of sugar to my half recipe.
Quite a few dill pickle recipes called for some sugars in the mix. Pour over cucumbers
(zucchinis in my case), filling to within 1/4” of jar top. Wipe jar rim, remove air bubbles from the jar, and adjust lids.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgExXW_rvIdK5rkJQiXSMF5WRKNU7o6pHuakQNb3A467AEtBYt4AIJxp6XDOBiso3xJzqHrQ_cdL19xYg7LdCn-lXwFn6nML8SMUfHm_hyuyq8r5FUCcPiH9ajFqXaJM5S_opUZqA/s200/DSCN8071.JPG)
Process in boiling water bath 10 minutes. Start to count processing time when water in the canner returns to a boil. Remove jars and complete seals unless closures are self-sealing type.
The original recipe makes 8 pints, mine only made three.
Allow the pickles to rest for 4-6 weeks before opening to allow them to absorb the flavours.
This was the hardest part of the recipe.
Reference: Farm Journal’s Freezing and Canning Cookbook (Ballantine Books, 1978). -- Margy
Great use - I don't grow them but did receive a large on this summer from someone who had far too many.
ReplyDeleteI just wish I had more to make another batch. Of all things to have trouble with this year, it's my zucchini.
DeleteGreat idea! I don't have a garden but I have a delicious recipe for zucchini, one that I got from a friend of mine, and that is delicious! She sauteed some zucchini in a little butter (or oil, if you prefer), with chopped onion, and then adds some tomatoes. :)
ReplyDeleteSounds fresh and delicious. - Margy
DeleteWow...lots of work - but worth it - the look delicious!
ReplyDeleteI wish I had more to work with at the time, that would have made the process less work per jar. - Margy
DeleteYou are brilliant!
ReplyDeleteI just keep on trying new things. - Margy
DeleteWhat a grand idea - I'll have to try that next year.
ReplyDeleteI keep looking for different things to preserve from my garden. - Margy
DeleteI am sure they are great. I've made some before but didn't use the spears. Good stuff.
ReplyDelete