These pepper and garlic zucchini pickles are so easy to make and so flavorful. They are a healthy and delicious way to use up all of your summer zucchini bounty!
Homemade Zucchini Dill Pickles
I know a lot of people bemoan the abundance of zucchini during the summer, but I personally love it! Zucchini is such a delicious and versatile vegetable.
To me, pickles are an essential summer food. When I think of summer picnic recipes, somehow pickles are always part of the equation, whether in the form of relish, on a sandwich, or just as a zesty side dish. I’ve always wanted to try making pickles, and when I found zucchini on sale at the grocery store, the idea for these pepper and garlic zucchini pickles was born.
It was my first try making pickles, and I totally blew it out of the park! They’re tangy, salty, crunchy and garlicky. They’re just all around delicious. I think they are definitely the best pickles I’ve ever had, and I can’t believe I made them myself!
How To Make Garlic Zucchini Pickles
Fresh Ingredients – I started with some basic fresh ingredients; zucchini, fresh dill, garlic, peppercorns, salt, water, and distilled white Vinegar. I love that Heinz vinegar is all natural and made from sun-ripened corn. It’s a great choice for pickling!
Prep – Start by thoroughly washing two pint-sized jars.
Seasoning – Next, I peeled and lightly mashing the garlic. Then I added my peppercorns, garlic cloves and two sprigs of fresh dill seasonings to the bottom of each of my pint jars. The garlic, dill, and peppercorns add a ton of delicious flavor to the pickles!
Zucchini – Then I washed and sliced my zucchini, and packed them into the jars. I just filled the jars up as much as I could. I found it helpful to gently shake the jars a few times to help things settle and make more room.
Brine – Once the jars are filled it’s time to make the brine solution. In a small bowl, you’ll just mix together the salt, vinegar, and water until everything fully dissolves. Then you’ll pour the brine over the zucchini until you fill the jars.
Set – Add the lids and let the zucchini pickles refrigerate 24 hours, and you’re all set!
Serving & Storing
These pickles seriously could not be easier, and they are so delicious you’ll want to make them again and again!
Storing – These zucchini pickles will keep in the fridge for about 2-3 weeks (if you can make them last that long!).
More Easy Zucchini Recipes
- Baked Parmesan Zucchini Spears
- Chocolate Zucchini Bread Recipe
- Buffalo Chicken Zucchini Boats
- Zucchini Corn Chowder Recipe
- Zucchini Bread French Toast
Zucchini Pickles Recipe
- 2 tablespoons black peppercorns
- 7 garlic cloves, peeled and mashed slightly
- 4 sprigs fresh dill
- 3 zucchinis, washed and sliced
- 2 1/2 cups warm water
- 1/2 cup White Vinegar, Heinz® Distilled
- 2 tablespoons sea salt
- Thoroughly wash two pint jars. In the bottom of each jar, layer 1 tablespoon black peppercorns, 3-4 garlic cloves, and two sprigs fresh dill.
- Add the sliced zucchini and fill nearly to the top.
- In a small bowl or measuring cup, mix the water, vinegar, and sea salt, until the salt is dissolved. Pour the brine mixture over the zucchini, filling the jar.
- Refrigerate at least 24 hours before serving. Pickles will keep in the refrigerator for 2-3 weeks.
This post is sponsored by Heinz. As always, all opinions and text are my own.