Dilled Zucchini Sticks

Zucchini makes a tender pickle with a soft mellow colour. This is another way to make use of anabundance 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; quarter lengthwise; cut quarters in half. 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. Keep jars hot until ready to use.
  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.
  • 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 sealing disc 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 discs 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.