Dilled Zucchini Sticks
Submitted by Tinaleonard3
Pickled zucchini sticks canned with fresh dill, garlic, celery seed, and onion in a sweet vinegar brine. A crunchy way to preserve summer’s zucchini bounty in 4 pint jars.
YIELD
4 servingsPREP
1 hrsCOOK
10 minREADY
1 daysWhen your garden dumps more zucchini on you than you know what to do with, grab the canning jars.
These pickled zucchini sticks are cut into spears, salted to draw out moisture, then packed with garlic cloves and fresh dill sprigs before getting sealed in a sweet-tangy brine of white vinegar, sugar, celery seed, and dill seed.
A quick boiling water bath and you’ve got 4 pints of crunchy, snackable pickles ready for the pantry shelf.
Pro Tips
- Salt the zucchini for the full hour and pat dry before packing; this step pulls out excess water and keeps the sticks crunchy
- Choose small to medium zucchini with firm flesh since large ones tend to be seedy and soft after pickling
- Pack the jars snugly so the sticks don’t float and stay submerged in the brine
- Let the sealed jars rest for at least 2 weeks before opening to let the flavors fully develop
Ingredients
Directions
Wash zucchini, retaining peel and removing ends; quarter lengthwise; cut quarters in half.
Layer zucchini and salt in a large glass, stainless steel or enamel bowl; let stand 1 hour.
Fill boiling water canner with water.
Place 4 clean pint mason jars in canner over high heat.
Place snap lids in boiling water; boil 5 min to soften sealing compound.
In stainless steel or enamel saucepan, combine vinegar, sugar, celery and dill seeds; bring to a boil.
Rinse zucchini in cold water; drain thoroughly, pat dry.
Add zucchini and onion to pickling liquid; bring to a boil; boil 5 min.
Place 1 clove garlic and 1 large sprig of dill weed in a hot jar; pack zucchini and onion slices snugly in jar to within ¾ inch of top rim.
Add boiling pickling liquid to cover vegetables to within ½ inch of top rim.
Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to ½ inch.
Wipe jar rim removing any stickiness.
Center Snap Lid on jar; apply screw band just until fingertip tight.
Place jar in canner.
Repeat for remaining vegetable and pickling liquid.
Cover canner; return water to a boil; process 10 min for pint jars at altitudes up to 1000 ft.
Remove jars. Cool 24 hours. Check jar seals. (Sealed lids curve downward.) Remove screw bands. Wipe jars, label and store in a cool, dark place.
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