Dilled Zucchini Slices

Zucchini makes a tender pickle with a soft mellow colour. This is another way to make use of an abundance of garden zucchini!


  • 4 1/2 lb (2 kg) zucchini, 12 – 14 medium
  • 3 tbsp (45 ml) pickling salt
  • 2 1/2 cups (625 ml) white vinegar
  • 1 1/4 cups (300 ml) granulated sugar
  • 1 tsp (5 ml) each: celery seed and dill seed
  • 1 medium cooking onion, thinly sliced
  • 4 garlic cloves and 4 sprigs dill weed


  • Wash zucchini, retaining peel and removing ends; cut into ¼-inch (6 mm) slices. Layer zucchini and salt in a large glass, enamel or stainless steel bowl; let stand 1 hour.
  • Place 4 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  • In a stainless steel or enamel saucepan, combine vinegar, sugar, celery and dill seeds; bring to a boil.
  • Rinse zucchini in cold water; drain thoroughly; pat dry. Add zucchini and onions to pickling liquid; bring to a boil; boil 5 minutes.
  • Place 1 clove garlic and 1 large sprig of dill weed in a hot jar. Pack zucchini and onions into a hot jar to within 3/4 inch (2 cm) of top of jar. Add boiling hot liquid to cover vegetables to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more vegetables and hot liquid. Wipe jar rim removing any food residue. Centre hot lid on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining vegetables and hot liquid.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed lids curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.