Pickling is a preservative method through anaerobic fermentation in brine or immersion in vinegar. It extends the shelf life of food and prevents food loss. When it comes to making pickles, cucumbers and zucchini are almost the same.
Zucchini soak up the flavors in the brine and turn crispy when pickled. Zucchini is more fibrous and more tender. Keep them refrigerated to stay fresh and tasty for more than two weeks. Zucchini pickles are a substitute for traditional dill pickles. Zucchini goes well with a handful of spices. This article will take you through an easy recipe for pickling zucchini, the needed equipment, and its variations.
Before You Begin
Selecting the right zucchinis
Do not wait for zucchini to get bigger, get tougher and more fibrous. Smaller ones are ideal for pickling because they have smaller seeds and are crunchier. However, you have to cut them to fit in the jars. Weigh the zucchini for this recipe as it requires about 3 1/2 pounds. Weighing them helps you get the zucchini-to-brine ratio right.
Required ingredients and equipment
- Jars
- Bowl
- Salt
- Zucchini
- Ice
- Water
- Onions
- Saucepan
- Spices
- Herbs
Preparing the jars for pickling
Wash jars in hot suds and rinse in scalding water. Put jars and lids in a kettle and cover with hot water. Cover and bring water to a boil, cover, and boil jars 15 minutes from the time steam emerges from the kettle. Turn off the heat and let the jars stand in hot water. Invert jars onto a kitchen towel to dry before they fill out. Jars should be filled while still hot.
The Pickling Process
A step-by-step guide to pickling zucchini dill
- In a large bowl, toss zucchini with two tablespoons of salt and let stand for 20 minutes. Cover with ice and water, keeping zucchini submerged for an hour. Drain in a colander, rinse to remove excess salt.
- Slice 1/8 inch from each end and lengthwise into quarters. Slice the ends off the onions and cut them into quarters. Pack zucchini and dill into a 4-cup-capacity or two 2-cup-capacity jars.
- In a medium saucepan, combine vinegar, 2/3 cup water, mustard, cumin, celery seeds, garlic, jalapeño, sugar, and one tablespoon salt. Bring to a boil over medium-high heat, stirring until sugar dissolves.
- Pour into jar with zucchini and dill. Top with more vinegar. Let cool, then cover and refrigerate until ready to use, up to a month.
Preparing the brine
This pickling liquid combines distilled white vinegar and apple cider vinegar. You can use all-white vinegar for a simple recipe. Add pickling salt and mustard seed to it and bring it to a boil. Keep the brine at a low simmer until you add it to the jars.
Packing the jars with zucchini
Adding the dill and other spices
Pickled zucchini soak up the pickling spice flavor better than cucumbers. Add one clove of garlic per jar, fresh dill, and black peppercorns. Crushed red pepper flakes or whole dried chilis make the pickles spicy.
Pouring in the brine
Once the jars are packed with produce, pour in the brine or vinegar solution. Fill the jars to the top, leaving about 1/4 inch of headspace to prevent the pickles from floating and ensure that they are in the solution (Clemson.edu).
Sealing the jars and processing them
Slide a thin spatula, ruler, or butter knife down the side of the jar in several places to release air bubbles. The brine has to come to 1/2 inch from the rim. Wipe the rims with a clean, dry kitchen towel. A damp kitchen towel removes the sticky sweet residue off the rims.
Place vacuum lids on jars. Use a new lid every time. You may have to leave the lids in the boiled water to sanitize, but that may affect the lids’ ability to seal. You may rinse the lids in hot, running tap water
Screw on the rings until they are hand-tight. Submerge sealed jars into the canner and add water to the pot so that it is at least 1 inch higher than the top of the jars.
Variations of Zucchini Pickling
Sweet zucchini pickles recipe
- Place zucchini and onion in a bowl. Sprinkle it with salt and coat. Add water to cover, and let stand at room temperature for 2 hours. Drain, rinse, and drain thoroughly.
- Combine remaining ingredients. Bring to a boil, stirring to dissolve sugar. Reduce heat, and simmer for 5 minutes for flavors to blend. Add zucchini mixture, and return to a boil, stirring occasionally. Reduce heat, and simmer for 4-5 minutes or until heated through.
- Ladle hot mixture into six hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust the headspace by adding hot pickling liquid. Wipe rims.
- Place jars into a canner with simmering water. Bring to a boil, process for 10 minutes. Remove jars and cool.
Spicy zucchini pickles recipe
- Slice the zucchini into 1/4-inch round slices. Divide the garlic, dill, salt, peppercorns, mustard seeds, crushed jalapeño or red chile, and cumin seeds between the two jars. Pack the sliced zucchini into the jars.
- Combine water and vinegar and bring to a boil. Pour the boiling liquid into each jar, filling any remaining space with warm water, leaving 1/2 inch of headspace. Put the lids on the jars and give them a good shake.
- Place the jars in the refrigerator for four hours. The zucchini will last refrigerated for one month.
Storing and Using Pickled Zucchini
Store them in a clean, cool, dark, dry place. Refrigerate when opened.
Serving suggestions
Serve zucchini pickles as a topping in burgers or sandwiches. Chop them up for a potato salad, or add to a meat and cheese platter.
Creative ways to use pickled zucchini
Serve pickled zucchini as Zucchini and Walnut Sourdough Bread, Zucchini Fritters, or Squash Skillet Casserole.
Troubleshooting
Common problems encountered during the pickling process
- Bitter taste
- Too soft
- Shriveled pickles
- Dark or discolored pickles
How to fix them
- Proper brine strength.
- Keep the product well-covered.
- Use correct measurements.
- Sweeten.
Frequently Asked Questions
What are the best zucchinis for pickling?
The best zucchinis for pickling are smaller ones, typically around 4 to 6 inches in length. They have smaller seeds and a desirable crunchier texture. Larger zucchinis can be used but consider removing seeds and peeling for a similar result.
How long will pickled zucchini last in the fridge?
Pickled zucchini can last in the fridge for about two weeks or longer. The shelf life may vary based on factors like zucchini freshness, brine acidity, and container sealing. Trust your senses for freshness. If you detect spoilage (off smell, strange texture, or mold), discard them for safety. Proper sealing can extend shelf life.
Can I reuse the brine for future pickling batches?
No, it’s not advisable to reuse brine for future pickling batches. Reusing brine can introduce harmful microorganisms from previous batches, risking spoilage or health issues. For safety and flavor, make a fresh brine for each pickling batch.
How do I know if my pickled zucchini has gone bad?
To check if your pickled zucchini is spoiled, look for signs like a rubbery or slimy texture, odd smells, unusual colors, or a sour taste. If you notice any of these, it’s safer to discard them to avoid health risks. Properly stored pickled zucchini should stay safe and tasty for a while, so trust your senses before eating.
Can I substitute dill with other herbs for pickling zucchini?
You can substitute dill with fresh tarragon for pickling zucchini. Tarragon adds a unique, slightly sweet, anise-like aroma to your pickles. It provides a different flavor profile. Use tarragon in the same quantity as dill for the desired flavor infusion. Enjoy experimenting with this variation in your pickled zucchini recipe!
Can I pickle zucchini without vinegar?
You can pickle zucchini without vinegar using a brine made with water, salt, and sugar. Here’s a simple recipe:
Ingredients:
- 4-5 medium zucchinis, thinly sliced
- 2 tablespoons salt (kosher or pickling salt)
- 1/4 cup sugar or sweeteners like honey or maple syrup
- 2 cups water
- Optional flavorings: garlic, dill, mustard seeds, red pepper flakes, or your preferred herbs and spices
Instructions:
- Slice zucchini thinly and place in a large bowl.
- Boil 2 cups of water. Add salt and sugar (or sweetener), stir until dissolved.
- Allow the brine to cool to room temperature.
- Pour the brine over zucchini slices, add optional flavorings.
- Ensure zucchini is submerged using a weight or plate.
- Cover with cloth or plastic wrap. Let sit at room temperature for 2-3 hours.
- Transfer zucchini and brine to an airtight container.
- Refrigerate for at least 24 hours. Longer for more flavor. Can be stored for weeks.
Note that this method yields a different flavor than vinegar-based pickles. Salt and sweeteners in the brine provide preservation and flavor. Adjust sweetness and seasoning to taste. Enjoy your homemade pickled zucchini!
Conclusion
In conclusion, among the benefits of pickling zucchini dill is that they are an excellent source of vitamin K, a nutrient needed to make a protein called osteocalcin, for building bones. Try the recipe and share the results. Be creative enough for your desired taste.