2 pounds of zucchini
2 cups white vinegar
2 cups water
2 tablespoons pickling salt
4 cloves garlicLearn more
🥒 Dill Pickled Zucchini Recipe
Dill Pickled Zucchini Recipe
You will need:
2 pounds of zucchini
2 cups white vinegar
2 cups water
2 tablespoons pickling salt
4 cloves garlic
Instructions
- Start by washing your zucchini and cutting them into 1/4 inch thick slices or into spears, depending on your preference.
- In a large pot, combine the white vinegar, water, pickling salt, and garlic cloves. Bring the mixture to a boil.
- Add the sliced or speared zucchini to the boiling mixture. Let it simmer for about 2 minutes.
- Carefully remove the zucchini from the pot and pack them into sterilized jars. Pour the hot pickling liquid over the zucchini, leaving about 1/2 inch of headspace.
- Seal the jars and let them cool at room temperature. Once cooled, store the jars in the refrigerator.
Notes
For those who are new to pickling, it's important to note that the process can be as creative as you want it to be. Feel free to experiment with different types of vinegar or add other spices to the pickling liquid. The pickles will be ready to eat after about a week in the refrigerator, but they will continue to develop flavor over time.
Unleash the full potential of your garden's bounty with our delightful Dill Pickled Zucchini Recipe. This easy-to-follow guide will take your pickling game to the next level, allowing you to enjoy the crisp, tangy taste of zucchini all year round. Whether you're a seasoned pickler or just starting your pickling journey, this recipe is a must-try.
The beauty of pickling lies in its simplicity and versatility. With just a few basic ingredients - zucchini, vinegar, water, pickling salt, and garlic - you can transform fresh zucchini into a tangy delight. And the best part? You can customize the recipe to your liking. Feel free to experiment with different types of vinegar or add other spices to the pickling liquid. The possibilities are endless!
For those who are new to pickling, don't be intimidated. The process is straightforward and rewarding. If you've ever wondered how easy it is to make homemade pickles, this recipe is your answer. It's a great starting point for beginners, and it also offers plenty of room for experimentation for more experienced picklers.
But why stop at zucchini? Once you've mastered this recipe, you can apply the same principles to pickle a variety of other vegetables. Check out our tips and recipes for pickling vegetables from your garden for more inspiration.
Remember, the key to successful pickling lies in the quality of your ingredients. Always use fresh, firm vegetables for the best results. And don't forget to let your pickles sit in the refrigerator for at least a week before eating. This allows the flavors to fully develop, resulting in a more flavorful pickle.
So, are you ready to take the plunge into the world of pickling? Grab your ingredients, roll up your sleeves, and let's get pickling! And if you come up with a unique twist on this recipe, don't hesitate to share your homemade pickling recipe on Just Pickling. We'd love to hear about your pickling adventures!
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