Zucchini Dill Pickles | view more Recipe

Zucchini Dill Pickles

  • '2 pounds small zucchini (preferably about 4" or 8" long)
  • trimmed'
  • '4 tablespoons coarse sea salt or pickling salt
  • divided'
  • '12 fresh dill sprigs'
  • '2 teaspoons yellow or brown mustard seeds'
  • '1 teaspoon coriander seeds'
  • '1 teaspoon dill seeds'
  • '1/4 teaspoon saffron threads'
  • '4 garlic cloves
  • halved'
  • '4 red jalapeños or Fresno chiles
  • split lengthwise'
  • '2 1/2 cups white wine vinegar'
  • '1/4 cup sugar'

  1. If using 4" zucchini, halve lengthwise
  2. If using 8" zucchini, halve crosswise, then quarter lengthwise
  3. Place in a large bowl
  4. Add 2 tablespoons salt and 4 cups ice
  5. Add cold water to cover
  6. Top with a plate to keep submerged
  7. Let sit for 2 hours
  8. Drain; rinse
  9. Divide dill sprigs and next 6 ingredients between 2 clean, hot 1-quart jars; set aside
  10. Bring vinegar, sugar, remaining 2 tablespoons salt, and 1 1/4 cups water to a boil in a large saucepan
  11. Working in batches, add zucchini and cook, stirring occasionally, until khaki in color and slightly pliable, about 2 minutes
  12. Using tongs, transfer zucchini to jars
  13. Divide hot syrup between jars to cover zucchini, leaving 1/2" space on top
  14. Wipe rims, seal, and process in a boiling water bath for 10 minutes
  15. Allow at least a week to pickle before eating