This is a great beginner canning recipe so dive in and give it a shot in the comments below!
Pickled Zucchini vs. Pickled Cucumbers
When it comes to making pickles, cucumbers and zucchini are surprisingly similar. They soak up the flavors in the brine nicely and turn crispy when pickled. The big difference is that cucumbers are maybe a bit crunchier while zucchini are slightly more fibrous and a little more tender. Although, I’m not sure I could tell the difference between cucumbers and zucchini. They are pretty close! I taste-tested these pickled zucchini with some friends and most didn’t even realize they weren’t cucumbers.
The Best Zucchini for Pickling
As zucchini get bigger, they get tougher and more fibrous. For canning purposes, I would stick to medium or small zucchini. Smaller ones are better for pickling because they have smaller seeds and are crunchier. You will have to cut them to fit in the jars. Be sure to weigh the zucchini for this recipe—it calls for about 3 1/2 pounds. Zucchini come in a wide variety of sizes. The recipe calls for 6 medium zucchini, but weighing them is the best way to get the zucchini-to-brine ratio right.
Spice It Your Way
Pickled zucchini soak up some of the pickling spice flavor better than cucumbers. This version is garlicky, spicy, and so good. There are many spices you can add to the pickles—I recommend big flavors. After all, we are trying to get flavors into what are, to be honest, pretty bland vegetables. I always add one clove of garlic per jar, plus fresh dill and a few whole black peppercorns. Crushed red pepper flakes or a whole dried chilis make the pickles spicy—that’s optional.
How to Make the Pickling Liquid
This pickling liquid is a mix of distilled white vinegar and apple cider vinegar. I like the complexity of the apple cider vinegar, but you can use all white vinegar if you want. Add pickling salt and mustard seed to it and bring it to a boil. Keep the brine at a low simmer until you are ready to add it to the jars.
Tips for Canning and Storing Zucchini Pickles
I use a standard water bath canning process to make these pickles. Here are more things to consider:
It’s okay if the zucchini are not completely covered with the pickling liquid. The zucchini will shrink a little when processed. Do make sure to get the jars full of the zucchini and fill them with the brine up to 1/2 inch from the rim. If you live at high altitude, adjust your processing time because water boils at a lower temperature. I live in Denver and process my jars for 20 minutes.
Cool the processed jars slowly at room temperature and store them in a cool, dry place. I would recommend enjoying them within 6 months, but they will be fine for up to 1 year. Once open, refrigerate and eat the pickles within a week or two.
Leave me a comment if you tries out this delicious twist on classic pickles!
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For those who live in high altitude, your processing time will be about 40 minutes. To heat the jars for canning, place the jars in a large canning pot with a canning rack or steamer rack in the bottom. Fill the pot with warm water so that it comes up at least 1 inch above the jars. Bring to a full rolling boil and then keep at a gently simmer. Wash the lids and bands in hot, soapy water. Divide the garlic, dill, peppercorns, and red pepper flakes among the jars. Pack jars with the zucchini spears or slices. Pour the brine into each jar up to 1/2 inch from the rim, covering the zucchini. It’s okay if they aren’t completely covered as they will shrink slightly when processed. Wipe the rims clean with a paper towel. Place a clean lid on each jar and secure fingertip-tight with a band. Return the filled jars to the same canning pot with its already hot water. The water level should be at least 1 inch above the top of the jars. Bring the water to a rolling boil, then boil for 10 minutes. If you live at high altitude, add 5 to 10 minutes to the processing time. Over 5,000 feet elevation? Process the jars for 20 minutes. When in doubt, process for longer. Remove the jars from the pot with jar lifter. Let cool slowly to room temperature. Once cooled, be sure to check seals on jars. I do this by removing the metal bands and gently turning the jar upside down. A well-sealed jar won’t leak. Store sealed jars in a cool, dry place for up to 1 year, but for the best flavor and texture, enjoy the pickles within 6 months. Once opened, refrigerate your pickles for up to 3 weeks. Did you love the recipe? Leave us stars below!
