Looking for How to Make Zucchini Pickles (Pickled Dill Zucchini) in 2024? Scroll down this page and follow the links. And if you bring home some fruit or vegetables and want to can, freeze, make jam, salsa or pickles, see this page for simple, reliable, illustrated canning, freezing or preserving directions. There are plenty of other related resources, click on the resources dropdown above. If you are having a hard time finding canning lids, I've used these, and they're a great price & ship in 2 days.
Yield: 4 half-pint (8 ounce) jars (you can double or triple this batch)
Click here for a PDF print version (coming soon)
Making and canning your own zucchini pickles or pickled zucchini is very easy and inexpensive with this traditional and tested (USDA / Ball Blue Book) recipe. Anyone with a garden knows you will soon have more zucchini that you can eat or give away, so here's a way to preserve (pickle) them to enjoy in the cold winter months. And it's less than $1 per pint jar! Here's how to do it, in easy steps and completely illustrated. It is much faster than the old method your grandmother used with tons of pickling salt and de-scumming the brine! Ugh! This method is so easy, ANYONE can do this! It's a great thing to do with your kids!
If you want to make bread-and-butter zucchini pickles click here, or cucumber bread and butter pickles, see this page instead or click here for a bread-and-butter zucchini pickle recipe. And see this page for a great and easy Zucchini Bread!
Just slice of 1/8 inch from each end, then slice them lengthwise, into quarters. Slice the ends off the onions and cut them into quarters (it's not a problem if the quartered onions then fall apart)
Combine the sliced zucchini and onions in a bowl with the 1/4 cup of canning or pickling salt. Add enough cold water to cover them. Let the mix stand for 2 hours.
Drain (and discard) the liquids from the zucchini and onions. Rinse the zucchini and onions thoroughly in a colander or drainer.
In a large stainless steel, enamel, or lined pot, combine the
and bring to a boil.
Add the zucchini and onions and simmer for 10 minutes.
Fill the jars with zucchini/onion mixture, leaving 1/2 inch headspace. then fill the void (air space) with the hot pickling solution from mixture up to the 1/2 inch headspace. Some people like to add a tablespoon of Ball "pickle crisp" to each jar now, to help the pickles remain crispy.
There are two methods to can the pickles, the usual water bath and a low temperature pasturization method. The latter method produces more crisp pickles, but is more involved.
Put the lids and rings on the jar, gently snug-tight, put them in the rack and lower into the water bather canner, which should be about 2/3 full of boiling water at a full boil. The jars should be convered by at least an inch of water. Bring the water back to a boil (if you have it on high heat, that shouldn't take but a minute or two) and then start timing, according to your altitude (at sea level up to 1,000 ft, 15 minutes).
Remove from the canner
Remove the jars, let them cool in a draft-free place, and then store in a cool, dark place. They will be good for up to a year. After that, the taste declines, but they're still safe, if the seals are intact and there are no signs of spoilage. spoilage.
The following treatment results in a better product texture but must be carefully managed to avoid possible spoilage.
Summary - Cost of Making Homemade Zucchini Pickles - makes 12 pint jars, 16 oz each*
|Cost in 2019
|30-36 (about 2 small per pint jar)
|free from the garden or a neighbor, or $3.00 at a PYO
|Pick your own
|Canning jars (pint size, wide mouth), includes lids and rings
|Grocery stores (Publix, Kroger, Safeway, etc.)
Publix, Kroger, grocery stores
|Grocery stores (Publix, Kroger, Safeway, etc.)
or about $0.98 per jar INCLUDING the jars - which you can reuse!
|* - This assumes you already have the pots, pans, ladles,, and reusable equipment. Note that you can reuse the jars! Many products are sold in jars that will take the lids and rings for canning. For example, Classico Spaghetti sauce is in quart sized jars that work with Ball and Kerr lids and rings. Note that the Classico's manufacturer does not recommend reuse of their jars: see what they have to say on this page:
This document was adapted from the "Complete Guide to Home Canning,"
Agriculture Information Bulletin No. 539, USDA, revised 2006.
Reviewed May 2009.
These are my favorite essential canning tools, books and supplies. I've been using many of these for over 50 years of canning! The ones below on this page are just the sampling of. my preferred tools. but you can find much more detailed and extensive selections on the pages that are linked below.
This is THE book on canning! My grandmother used this book when I was a child.; It tells you in simple instructions how to can almost anything; complete with recipes for jam, jellies, pickles, sauces, canning vegetables, meats, etc.
If it can be canned, this book likely tells you how! Click on the link below for more information and / or to buy (no obligation to buy)The New Ball Blue Book of Canning and Preserving
Canning and Preserving for Dummies by Karen Ward
This is another popular canning book. Click here for more information, reviews, prices for Canning and Preserving For Dummies
Of course, you do not need to buy ANY canning book as I have about 500 canning, freezing, dehydrating and more recipes all online for free, just see Easy Home Canning Directions.
I have several canners, and my favorite is the stainless steel one at right. It is easy to clean and seems like it will last forever. Mine is 10 years old and looks like new.
The black ones are the same type of standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce.
This complete kit includes everything you need and lasts for years: the canner, jar rack, Jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer, It's much cheaper than buying the items separately. It's only missing the bible of canning, the Ball Blue Book.
You will never need anything else except jars & lids (and the jars are reusable)!
The complete list of canners is on these pages:
If you plan on canning non-acidic foods and low acid foods that are not pickled - this means: meats, seafood, soups, green beans corn, most vegetables, etc., then you ABSOLUTELY must use a Pressure Canner.
Of course, you can use a pressure canner as a water bath canner as well - just don't seal it up, so it does not pressurize. This means a Pressure Canner is a 2-in-1 device. With it, you can can almost ANYTHING.
There are also other supplies, accessories, tools and more canners, of different styles, makes and prices, click here!
From left to right:
Don't spend money on books. that you don't need to. Almost everything you can find in some book sold online or in a store is on my website here for free. Start with theEasy Home Canning Directions below. That is a master list of canning directions which are all based upon the Ball Bblue book, the National Center for Home Food Preservation and other reputable lab tested recipes. Almost every recipe I present in addition to being lab tested com. is in a step by step format with photos for each step and complete. explanations. that tell you how to do it, where to get the supplies and pretty much everything you need to know. In addition, there almost always in a PDF format so you can print them out and use them while you cook.
most recent version of
the Ball Blue Book
most recent version of
the Ball Blue Book of Home Canning