Zucchini Dill Pickles
Crisp, tangy pickled zucchini spears flavored with fresh dill, aromatic spices, and a kick of jalapeño. These homemade pickles combine the perfect balance of vinegar, spices, and fresh vegetables for a delicious condiment or snack.
Ingredients
- •2 pounds small zucchini (preferably about 4" or 8" long), trimmed
- •4 tablespoons coarse sea salt or pickling salt, divided
- •12 sprigs fresh dill sprigs
- •2 teaspoons yellow or brown mustard seeds
- •1 teaspoon coriander seeds
- •1 teaspoon dill seeds
- •¼ teaspoon saffron threads
- •4 cloves garlic cloves, halved
- •4 whole red jalapeños or Fresno chiles, split lengthwise
- •2½ cups white wine vinegar
- •¼ cup sugar
Cooking Instructions
- 1.
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.
120 min
- 2.
Divide dill sprigs and next 6 ingredients between 2 clean, hot 1-quart jars; set aside.
5 min
- 3.
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.
15 min
- 4.
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.
20 min
