Zucchini Dill Pickles


My grandma Curtis many years ago, made some of the best dill pickles.  They were garlicky, dilly and yummy.  In fact I liked them so much that I craved them, and not just when I was pregnant, but pretty much all the time.  When we moved away, I realized how much I missed them and requested the recipe.  She sent me the recipe, written on the back of an envelope.  I placed this recipe aside for many years, not having a moment to can pickles.  This year however, everything changed.  We planted a zucchini plant, and have an abundance of them.  Our family loves zucchini bread, but lets face it, you can only eat so much of that!  So we wondered if we could make pickles out of them.

This was our experiment.  To use my grandmothers recipe on zucchini, and you know what?  They turned out amazing!!! So today, I will share with you, this wonderful experiment that turned out well!


First and foremost, cut your zucchini into spears and place them in a colander.  Sprinkle with salt, and place that colander in a bowl to catch the liquid.  Let zucchini set overnight in the refrigerator.

Next, rinse the zucchini and set aside.

At the bottom of each jar, place 4 cloves of garlic that have been peeled.  Do not cut!

1 teaspoon of celery seed

2 teaspoons of dried dill

Place zucchini spears into the jar

Now place two more garlic cloves

1 teaspoon of celery

2 more teaspoons of dill

Now have some chunked up zucchini to place on top of the spears.

Place a teaspoon of alum in each jar

Then we added to this recipe slices of red onion. (amazing)

Set these jars aside

Bring 3 cups apple cider vinegar to a boil, with two cups water and 1/2 cup canning salt.

Poor this liquid over the zucchini a and follow your canning directions for your area.  We did not pressure can, since there was so much acid from the vinegar.

Let these sit for about two weeks, and then enjoy every bite!


Cannot wait to hear if you have tried this!



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