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Zucchini Pickles Canning Recipe

Our zucchini pickles are old-fashioned preserving at its best. Young zucchini, fresh dill, garlic, mustard seed and apple cider vinegar are transformed into tangy, savory homemade pickles with plenty of character. This recipe is made for water bath canning, makes six quarts and can easily be scaled up using the per-jar measurements provided.
Prep Time20 minutes
Cook Time5 minutes
Course: Appetizer, Pickles, Side Dish
Cuisine: Ukrainian
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Servings: 6 quart (1 L) jars
Cost: ~$2 per jar

Equipment

  • Water bath canner or Atmospheric steam canner
  • 1 L (quart) canning jars
  • saucepan

Ingredients

  • 4.4 lbs Young zucchini (2 kg) | ~0.65–0.75 lb (300–340 g) per jar
  • 12½ cups Water for brine (3 L) | 2 cups + 2 Tbsp (500 mL) per jar
  • 3¾ cups Apple cider vinegar 5% acidity (1350 mL) + 6 Tbsp | ¾ cup + 3 Tbsp (225 mL) per jar
  • 6 Tbsp Pickling salt (⅜ cup) | 1 Tbsp per jar
  • 6 Tbsp Granulated sugar | 1 Tbsp per jar
  • 24 cloves Garlic cloves peeled and sliced/chopped | 4 tsp chopped per jar
  • 12 sprigs Fresh dill | 2–3 sprigs per jar
  • 2 Tbsp Mustard seed | 1 tsp per jar

Instructions

Prepare the Zucchini

  • Wash the young zucchini well and trim the ends. If the zucchini are long, cut them crosswise into shorter lengths, then quarter each piece lengthwise to make spears.

Prepare the Garlic, Dill and Jars

  • Peel the garlic cloves and slice or roughly chop them. One clove is approximately 1 teaspoon chopped.
  • Wash the fresh dill and set aside the amount needed for each jar.
  • Wash canning jars thoroughly and sterilize them. Keep the jars hot until you are ready to pack them.

Pack the Jars

  • For each quart jar, place half of the dill (about 1–1½ sprigs) in the bottom of the jar.
  • Add 4 garlic cloves and 1 teaspoon mustard seed.
  • Pack the zucchini spears into the jar as tightly as possible without crushing them, tucking the remaining dill between the spears as you fill.
  • Repeat with the remaining jars.

Prepare the Pickling Brine

  • Combine the water, pickling salt and granulated sugar in a saucepan. Bring to a boil and continue boiling for 5 minutes, or until the salt and sugar have completely dissolved.
  • Add apple cider vinegar to each packed jar.
  • Pour the hot brine over the zucchini, making sure the zucchini is covered and leaving ½ inch headspace.
  • Release trapped air bubbles. Add more hot brine if needed to maintain the correct headspace.

Seal and Process

  • Wipe the jar rims clean. Apply the lids and screw bands according to the manufacturer's instructions.
  • Place the jars in a boiling water bath or atmospheric steam canner. Process according to the altitude table below.
  • When processing is complete, remove the jars from the canner and place them upright on a towel, leaving space between the jars. Allow them to cool undisturbed.
  • Check the seals once the jars have cooled completely. Label and store sealed jars in a cool, dark place.