What To Know
- Whether you’re a seasoned home cook or a novice in the kitchen, this recipe will empower you to create a mouthwatering batch of dill pickled zucchini that will impress your family and friends.
- Bring the mixture back to a boil, then reduce the heat and simmer for 5 minutes, or until the zucchini is tender-crisp.
- Spread the zucchini in a single layer on a cheesecloth-lined baking sheet or a clean kitchen towel to drain.
Dill pickled zucchini is a culinary masterpiece that tantalizes taste buds with its vibrant flavors and crisp texture. Whether you’re a seasoned home cook or a novice in the kitchen, this recipe will empower you to create a mouthwatering batch of dill pickled zucchini that will impress your family and friends. So, gather your ingredients, sharpen your knife, and let’s embark on a culinary adventure!
Ingredients
- 2 pounds of fresh zucchini, sliced into 1/4-inch rounds
- 1 cup of white vinegar
- 1 cup of water
- 1/2 cup of sugar
- 1 tablespoon of salt
- 1 teaspoon of mustard seeds
- 1 teaspoon of dill seeds
- 1/2 teaspoon of red pepper flakes (optional)
- 1 large onion, thinly sliced
Equipment
- Large saucepan
- Glass jars with lids
- Cheesecloth or a clean kitchen towel
- Tongs or a slotted spoon
Instructions
1. Prepare the Zucchini: Wash and trim the zucchini, then slice it into 1/4-inch rounds.
2. Make the Brine: In a large saucepan, combine the vinegar, water, sugar, salt, mustard seeds, dill seeds, and red pepper flakes (if using). Bring to a boil over medium heat, stirring constantly until the sugar and salt are dissolved.
3. Add the Zucchini: Once the brine is boiling, add the zucchini slices. Bring the mixture back to a boil, then reduce the heat and simmer for 5 minutes, or until the zucchini is tender-crisp.
4. Drain the Zucchini: Use tongs or a slotted spoon to transfer the zucchini to a colander. Spread the zucchini in a single layer on a cheesecloth-lined baking sheet or a clean kitchen towel to drain.
5. Prepare the Jars: Sterilize the glass jars and lids by boiling them in hot water for 10 minutes. Remove the jars from the water and let them cool slightly.
6. Layer the Zucchini and Onion: Place a layer of zucchini in the bottom of each jar. Top with a layer of sliced onion. Repeat the layers until the jars are full.
7. Pour the Brine: Pour the hot brine over the zucchini and onion, leaving about 1/2 inch of headspace at the top of each jar.
8. Seal the Jars: Wipe the rims of the jars clean with a damp cloth. Place the lids on the jars and tighten the rings securely.
9. Process the Jars: Place the jars in a large pot filled with hot water. The water should cover the jars by at least 1 inch. Bring the water to a boil and process the jars for 10 minutes.
10. Cool the Jars: Remove the jars from the water and let them cool completely on a wire rack.
Tips for Success
- For a sweeter pickle, add an extra 1/4 cup of sugar to the brine.
- If you don’t have mustard seeds, you can substitute yellow mustard powder.
- Add other spices to the brine, such as bay leaves, peppercorns, or cloves.
- For a spicy pickle, add more red pepper flakes to the brine.
- Store the dill pickled zucchini in a cool, dark place for up to 6 months.
Variations
- Spicy Dill Pickled Zucchini: Add 1-2 teaspoons of cayenne pepper to the brine.
- Sweet and Sour Dill Pickled Zucchini: Add 1/4 cup of honey or maple syrup to the brine.
- Garlic Dill Pickled Zucchini: Add 4-6 cloves of minced garlic to the brine.
- Dill Pickled Zucchini with Carrots: Add 1 pound of sliced carrots to the zucchini.
- Dill Pickled Zucchini with Beets: Add 1 pound of sliced beets to the zucchini.
Serving Suggestions
- Serve dill pickled zucchini as a side dish with grilled meats, fish, or poultry.
- Add dill pickled zucchini to sandwiches, wraps, or salads.
- Use dill pickled zucchini as a topping for tacos, nachos, or burgers.
- Enjoy dill pickled zucchini as a healthy snack on its own.
Beyond the Ordinary: Creative Uses for Dill Pickled Zucchini
- Make a dill pickled zucchini relish by chopping the pickled zucchini and adding it to mayonnaise.
- Use dill pickled zucchini as a marinade for chicken or pork.
- Add dill pickled zucchini to a stir-fry for a tangy flavor.
- Top off a pizza with dill pickled zucchini for a unique twist.
- Create a dill pickled zucchini vinaigrette by blending the pickled zucchini with olive oil, vinegar, and herbs.
Key Points
With its vibrant flavors and versatility, dill pickled zucchini is a culinary delight that deserves a place in every kitchen. Whether you’re a seasoned pickler or a novice in the art of preservation, this recipe will guide you through the steps to create a mouthwatering batch of dill pickled zucchini that will impress your taste buds and leave you craving more. So, gather your ingredients, follow the instructions, and prepare to savor the tangy goodness of this culinary masterpiece!
What People Want to Know
1. How long can I store dill pickled zucchini?
- Dill pickled zucchini can be stored in a cool, dark place for up to 6 months.
2. Can I use frozen zucchini to make dill pickled zucchini?
- It is not recommended to use frozen zucchini to make dill pickled zucchini, as the texture will become mushy.
3. Can I substitute apple cider vinegar for white vinegar in the brine?
- Yes, you can substitute apple cider vinegar for white vinegar, but the flavor of the dill pickled zucchini will be slightly different.
4. Do I have to sterilize the jars and lids before filling them?
- Yes, it is important to sterilize the jars and lids to prevent the growth of bacteria.
5. Can I add other vegetables to the dill pickled zucchini?
- Yes, you can add other vegetables to the dill pickled zucchini, such as carrots, beets, or onions.
