Best 2 Zucchini Dill Pickles Recipes

**Zucchini Dill Pickles: A Tangy and Refreshing Delight**

Zucchini dill pickles are a delicious and versatile side dish that can add a tangy, refreshing flavor to any meal. Made with fresh zucchini, these pickles are packed with flavor and nutrients. This article provides three unique recipes for zucchini dill pickles, each with its own distinct taste and texture. The first recipe is for a classic dill pickle, made with a simple brine solution and fresh dill weed. The second recipe is for a spicy dill pickle, which adds a kick of heat with red pepper flakes. The third recipe is for a sweet dill pickle, which is made with a sweet and tangy brine solution. All three recipes are easy to follow and can be made in just a few hours. Whether you're looking for a classic pickle, a spicy pickle, or a sweet pickle, you're sure to find a recipe in this article that you'll love.

Check out the recipes below so you can choose the best recipe for yourself!

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:

Choose firm and small zucchini for the best texture and flavor.
Use fresh dill for the best flavor. If you don't have fresh dill, you can use 1 tablespoon of dried dill.
If you don't have pickling salt, you can use regular salt. However, pickling salt is less likely to make the pickles cloudy.
Make sure the vinegar mixture is completely cooled before pouring it over the zucchini.
Store the pickles in a cool, dark place for at least 2 weeks before eating.

Conclusion:

Zucchini dill pickles are a delicious and easy-to-make snack or side dish. They are perfect for summer picnics and potlucks. With just a few simple ingredients, you can make your own delicious zucchini dill pickles at home. So next time you have a zucchini surplus, give this recipe a try!