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Dilled Zucchini Slices

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“This is from a collection of Sheryl Arnolds recipes. Sheryl was not just a good cook, she had her own catering business and owned The Lunch Bucket, a popular Restaraunt here in the Sacramento Area back in the day. I use my mandolin to slice the zucchini, which makes short work of slicing them. The cooking time includes curing time.”
READY IN:
5hrs
SERVES:
4
YIELD:
4 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash zucchini and cut into thin lengthwise slices.
  2. Cover with 1 inch water and 1/4 cup salt.
  3. Let stand for 2 hours.
  4. Drain thoroughly.
  5. Place celery seeds, and mustard seeds in a spice bag.
  6. Add spice bag to the water, vinegar, sugar and remaining 1/4 cup salt.
  7. Bring mixture to a boil.
  8. Pour hot brine over zucchini slices and allow to stand for 2 hours.
  9. Bring all ingredients to boiling point and cook for 5 minutes.
  10. Place zucchini slices and brine into 4 clean and hot pint jars, leaving 1/4 inch head space. To each jar add 1 head dill, 1/4 tsp cayenne, and 1 clove garlic. Seal.
  11. Process for 10 minutes in a boiling water bath.

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