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Garlic Dill Zucchini Pickles Recipe

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Delicious Pickled Zucchini Recipe That's Quick & Easy To Make!

garlic dill zucchini pickles

 3 pounds zucchini, sliced
 4 cups apple cider vinegar
 4 cups water
 5 Tbsp Mrs. Wages pickling salt
 16 garlic cloves, peeled (2 per jar)
 1/4 tsp crushed red pepper per jar (2 tsp total)
  1 tsp dill seed per jar (8 tsp total)
  1/2 tsp black peppercorns per jar (4 tsp total)
1

In a large non-reactive saucepan, combine vinegar, water and salt. Bring to a simmer.

2

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.

3

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.

4

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.

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