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Dilled Zucchini Slices Recipe

Experience a taste of Sacramento culinary history with this incredible Dilled Zucchini Slices recipe, originally from Sheryl Arnold, owner of the legendary Lunch Bucket restaurant! This recipe boasts perfectly crisp zucchini slices, brined to perfection, and packed with fresh dill, garlic, and a hint of spice. Using a mandoline slicer (recommended) makes prep a breeze. Perfect as a side dish, appetizer, or pantry staple, this recipe is sure to become a family favorite. Get ready for a burst of flavor!

Prep Time 60 mins
Cook Time 300 mins
Calories 278.9 kcal
Protein 7g
Rating 4.7 (3 Reviews)
Dilled Zucchini Slices 13

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Dilled Zucchini Slices

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How to Make Dilled Zucchini Slices

  1. Wash 2 medium zucchini and thinly slice them lengthwise using a mandoline slicer (or sharp knife).
  2. Place zucchini slices in a large bowl and cover with 1 inch (approx. 250ml) of water and 1/4 cup (50g) kosher salt.
  3. Let stand for 2 hours to draw out excess moisture.
  4. Thoroughly drain the zucchini slices.
  5. Place 1 teaspoon celery seeds and 1 teaspoon mustard seeds in a small cheesecloth bag or spice bag.
  6. In a large saucepan, combine 2 cups (475ml) water, 1 cup (240ml) white vinegar, 1/2 cup (100g) granulated sugar, and the remaining 1/4 cup (50g) kosher salt. Add the spice bag.
  7. Bring the brine mixture to a rolling boil over medium-high heat.
  8. Carefully pour the hot brine over the drained zucchini slices. Let stand for 2 hours.
  9. Bring the zucchini and brine back to a boil. Reduce heat and gently simmer for 5 minutes.
  10. Preheat 4 clean pint jars in boiling water for 10 minutes.
  11. Pack the zucchini slices and brine into the hot jars, leaving 1/4 inch headspace at the top.
  12. Add 1 head of fresh dill, 1/4 teaspoon cayenne pepper, and 1 clove of minced garlic to each jar.
  13. Remove air bubbles and carefully wipe the jar rims clean.
  14. Seal the jars tightly with lids.
  15. Process in a boiling water bath for 10 minutes. Let cool completely before checking seals.

Nutrition Information (Approximate per serving)

Sodium

590 g

Sugar

218g

Fat

0g

Carbs

20g

Recipe Tags (Choose a tag and find related recipes!)

Course Main Ingredient Preparation Jams And Preserves Canning Condiments Etc Vegetables Easy Squash Technique Water Bath