Garlic Dill Zucchini Pickles | Mrs. Wages

Garlic Dill Zucchini Pickles

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  • Yields: Approximately 8 pints (total yield varies depending on size of zucchini)
Garlic Dill Zucchini Pickles | Mrs. Wages

Ingredients

3 pounds zucchini, sliced

4 cups apple cider vinegar

4 cups water

5 Tbsp pickling salt

16 garlic cloves, peeled (2 per jar)

1/4 tsp crushed red pepper per jar (2 tsp total)

1 tsp dill seed per jar (8 tsp total)

1/2 tsp black peppercorns per jar (4 tsp total)

Directions

1In a large saucepot, combine vinegar, water and salt. Bring to a simmer.

2Arrange jars on counter and dole out the spices to each. Pack the zucchini firmly into the jars. Pour the brine into the jar, leaving 1/2 inch headspace. Use wooden chopstick to remove bubbles from jars.

3Wipe rims, apply lids and rings and process in a boiling water bath for 10 minutes. When 10 minutes are up, promptly remove the jars from the pot and allow them to cool on the countertop.

4When the jars are cool, check the seals (by pushing/tapping on the lid). Pickles can be stored in a cool, dry place for up to a year.

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Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

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