Garlic Dill Zucchini Pickles Recipe
Delicious Pickled Zucchini Recipe That's Quick & Easy To Make!
Directions
In a large non-reactive saucepan, combine vinegar, water and salt. Bring to a simmer.
Arrange jars on the counter and evenly distribute spices in each jar. Pack the zucchini firmly into the jars. Pour the brine into the jar, leaving 1/2 inch headspace. Use wooden chopstick to remove bubbles from jars.
Wipe rims, apply lids and rings and process in a boiling water bath for 10 minutes. When 10 minutes are up, promptly remove the jars from the pot and allow them to cool on the countertop.
When the jars are cool, check the seals (by pushing/tapping on the lid). Pickles can be stored in a cool, dry place for up to a year.
Ingredients
Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
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Ingredients
Directions
In a large non-reactive saucepan, combine vinegar, water and salt. Bring to a simmer.
Arrange jars on the counter and evenly distribute spices in each jar. Pack the zucchini firmly into the jars. Pour the brine into the jar, leaving 1/2 inch headspace. Use wooden chopstick to remove bubbles from jars.
Wipe rims, apply lids and rings and process in a boiling water bath for 10 minutes. When 10 minutes are up, promptly remove the jars from the pot and allow them to cool on the countertop.
When the jars are cool, check the seals (by pushing/tapping on the lid). Pickles can be stored in a cool, dry place for up to a year.
