24 Hour Zucchini Pickles


24 Hour Zucchini Pickles

Summertime and homemade pickles go hand in hand. Fresh crispy cucumbers, fragrant dill, and pungent garlic marinated in a salty brine compliment a fresh tomato sandwich perfectly. 

Zucchinis make delicious pickles too. This time of year every stand at the farmer's market is loaded with zucchinis so it's the perfect time to try zucchini pickles. Choose small slender zucchinis for crispy  pickles. Don't forget the fresh dill and garlic. I like to keep the recipe simple with just dill and garlic but you can add other spices and seasonings if you like to spice them up a bit. Experiment and have fun!


6-8 small zucchinis, cut into spears

5 cups cold water

1/4 cup kosher canning salt or sea salt

3/4 cup white distilled vinegar 

2 Tablespoons organic sugar

1 large bunch dill, 2-3 sprigs per jar

6 cloves garlic, peeled and sliced 

3 1-quart canning jars

Heat vinegar, salt, and sugar over medium heat. Stir until salt and sugar is dissolved. Remove from heat and add to cold water. Let cool completely before using.

Divide zucchini, dill, and garlic among the three jars. 

Pour cooled liquid over zucchinis.

Tightly screw on lids and place in fridge for at least 24 hours.

After 24 hours they are ready to eat.