Pickled zucchini, or as I fondly call them, “zesty zucchini bites,” are a delightful treat that adds a tangy crunch to any meal. Imagine this: crisp zucchini slices infused with garlic, dill, and a touch of spice – they’re the perfect balance of savory and sour.
Whether you’re new to the world of pickling or a seasoned pro, this easy-to-follow recipe will guide you through each step. Get ready to transform humble zucchini into a jar of flavorful goodness!
Gather Your Ingredients
- 2 pounds zucchini (about 4 medium), ends trimmed
- 1 cup white vinegar (5% acidity)
- 1 cup water
- 1/4 cup sugar
- 2 tablespoons kosher salt
- 4 cloves garlic, peeled and smashed
- 4 sprigs fresh dill
- 1 teaspoon mustard seeds
- 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
Equipment You’ll Need
- 1 large pot
- 2 (16-ounce) glass canning jars with lids
- Small saucepan
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Jar lifter (for safe canning)
Pickled Zucchini in a Jar
Let’s Get Pickling!
Step 1: Prep the Zucchini
Wash and trim the ends of your zucchini. Now, here’s where you can get creative: slice them into rounds, cut them into spears, or even try fun shapes with cookie cutters.
Pro Tip: For a crispier pickle, use smaller zucchini. They tend to have fewer seeds and hold their shape better.
Step 2: Create the Brine
Combine the vinegar, water, sugar, and salt in a large pot. Bring it to a boil over medium heat, stirring occasionally until the sugar and salt dissolve completely. This is your brine, the flavorful liquid that will work its magic on the zucchini.
Step 3: Pack Your Jars
Divide the garlic, dill, mustard seeds, and red pepper flakes (if using) between the two jars. Now, tightly pack in the zucchini, leaving about 1/2 inch of space at the top.
Important Note: Packing the jars tightly helps prevent the zucchini from floating to the top and ensures even pickling.
Step 4: Pour in the Brine
Carefully pour the hot brine over the zucchini, leaving that 1/2 inch of headspace. Remove any air bubbles by gently tapping the jars on the counter. Wipe the rims of the jars clean and seal tightly with the lids.
Pouring Brine over Zucchini
Step 5: The Canning Process
Fill the large pot with water and bring it to a boil. Carefully lower the jars into the boiling water using a jar lifter. The water should cover the jars by at least 1 inch. Let them process for 10 minutes to ensure the lids seal properly.
Step 6: Cool and Store
Carefully remove the jars from the boiling water and let them cool completely at room temperature. You should hear a satisfying “pop” sound as the lids seal. Store your pickled zucchini in a cool, dark place for at least 2 weeks before enjoying. This allows the flavors to fully develop.
Tips and Tricks from My Grandma’s Kitchen
- For a milder flavor, remove the seeds from the zucchini before pickling.
- Experiment with different herbs and spices! Add a bay leaf, a pinch of coriander seeds, or even a few peppercorns for a unique twist.
- Don’t be afraid to get creative with the vegetables! Add sliced onions, carrots, or peppers to your zucchini jars for a colorful and flavorful medley.
Enjoy Your Zesty Zucchini Bites!
Your pickled zucchini are now ready to add a burst of flavor to sandwiches, salads, charcuterie boards, or enjoy them straight from the jar.
What are your favorite ways to use pickled zucchini? Share your thoughts and recipe variations in the comments below – I love hearing from fellow food lovers!
Pickled Zucchini Platter
