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Pickled Zucchini
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Prep Time:
14 minutes
Cook Time:
20 minutes
Total Time:
34 minutes
Transform zucchini into tangy pickles for a delicious twist on a classic veggie! Easy canning or fridge storage options available for long-lasting enjoyment.
Ingredients:
  • 6 medium zucchini (about 3 1/2 pounds)
  • 3 cups apple cider vinegar3 cups distilled white vinegar6 tablespoons pickling salt (see recipe note)3 teaspoons mustard seeds6 cloves garlic, halved6 fresh dill sprigs
  • 18 whole black peppercorns1 1/2 teaspoons crushed red pepper flakes, divided (optional)
Instructions:
  • Prepare jars for canning by placing them in a large pot with warm water reaching 1 inch above the jars. Bring to a boil, then simmer. Wash lids and bands with hot, soapy water.
  • Create a flavorful brine by combining apple cider vinegar, white vinegar, salt, and mustard seeds in a small pot. Simmer with the lid on over low heat until needed.
  • Prepare the zucchini: Trim the ends off and cut it into spears and rounds to fit into 4 pint jars of spears and 2 pint jars of coins. You can pickle the rounds as well.
  • After lifting the jars from the canner, pour out the water and place the hot jars on a clean dish towel. Divide garlic, dill, peppercorns, and red pepper flakes among jars. Fill jars with zucchini spears or slices, then pour brine up to 1/2 inch from the rim. Wipe the rims clean, seal with lids, and secure fingertip-tight with bands.
  • Place filled jars back in hot water bath: Ensure water level is 1 inch above jars. Bring to boil, then process for 10 minutes (adjust for high altitude). When uncertain, process longer.
  • After removing the jars from the pot with a jar lifter, allow them to cool to room temperature. Check the seals by gently turning the jar upside down without the metal bands. Well-sealed jars won't leak. Store sealed jars in a cool, dry place for up to 1 year, or for the best flavor and texture, enjoy the pickles within 6 months. Once opened, keep pickles refrigerated for up to 3 weeks.

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