Spicy Dill Zucchini Pickles Recipes

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ZUCCHINI DILL PICKLES



Zucchini Dill Pickles image

Provided by Kevin West

Categories     Side     Low Fat     Vegetarian     Backyard BBQ     Spice     Zucchini     Summer     Healthy     Vegan     Dill     Coriander     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 quarts

Number Of Ingredients 11

2 pounds small zucchini (preferably about 4" or 8" long), trimmed
4 tablespoons coarse sea salt or pickling salt, divided
12 fresh dill sprigs
2 teaspoons yellow or brown mustard seeds
1 teaspoon coriander seeds
1 teaspoon dill seeds
1/4 teaspoon saffron threads
4 garlic cloves, halved
4 red jalapeños or Fresno chiles, split lengthwise
2 1/2 cups white wine vinegar
1/4 cup sugar

Steps:

  • If using 4" zucchini, halve lengthwise. If using 8" zucchini, halve crosswise, then quarter lengthwise. Place in a large bowl. Add 2 tablespoons salt and 4 cups ice. Add cold water to cover. Top with a plate to keep submerged. Let sit for 2 hours. Drain; rinse.
  • Divide dill sprigs and next 6 ingredients between 2 clean, hot 1-quart jars; set aside.
  • Bring vinegar, sugar, remaining 2 tablespoons salt, and 1 1/4 cups water to a boil in a large saucepan. Working in batches, add zucchini and cook, stirring occasionally, until khaki in color and slightly pliable, about 2 minutes. Using tongs, transfer zucchini to jars.
  • Divide hot syrup between jars to cover zucchini, leaving 1/2" space on top. Wipe rims, seal, and process in a boiling water bath for 10 minutes. Allow at least a week to pickle before eating.

ZUCCHINI DILL PICKLES



Zucchini Dill Pickles image

When the garden is overflowing with zucchini, pickle them and put them on burgers, sandwiches, or enjoy one by itself. Make sure to not skip the step of salting and then submerging them in ice water: It's the secret to long-lasting snap.

Provided by Greg Lofts

Categories     Food & Cooking     Healthy Recipes     Vegan Recipes

Time 1h35m

Yield 1 quart

Number Of Ingredients 10

1 pound baby zucchini, halved or quartered lengthwise
Kosher salt
1/2 cup lightly packed dill sprigs
1 cup distilled white vinegar, plus more if needed
2 teaspoons mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon celery seeds
3 cloves garlic, peeled and halved
1 jalapeño or serrano pepper, halved lengthwise
2 tablespoons sugar

Steps:

  • In a large bowl, toss zucchini with 2 tablespoons salt; let stand 20 minutes. Cover with ice and water, weighting down with a plate, if necessary, to keep zucchini fully submerged. Let stand 1 hour. Drain in a colander; rinse to remove excess salt. 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, and celery seeds; garlic; jalapeño; sugar; and 1 tablespoon salt. Bring to a boil over medium-high heat, stirring until sugar dissolves. Carefully pour into jar with zucchini and dill. Top with more vinegar, if necessary. (Liquid should fully submerge zucchini mixture and reach about 1/2 inch from top.) Let cool completely, then cover and refrigerate until ready to use, up to 1 month or try canning with our helpful instructions.

HOT AND SPICY ZUCCHINI PICKLES



Hot and Spicy Zucchini Pickles image

From yahoo group files "These perky pickles are crisp and tangy, with a little punch. Add them to a crudités platter to liven up the party, or serve alongside a simple sandwich."

Provided by dicentra

Categories     Vegetable

Time 30m

Yield 6 pints

Number Of Ingredients 9

4 lbs zucchini (no larger than 2-inch in diameter)
4 cups ice cubes
1/4 cup pickling salt
1 cup granulated sugar
4 1/2 cups white vinegar
2 cups water
6 long hot red oranges or 6 yellow chiles, peppers cut lengthwise into strips
6 bay leaves
mustard seeds

Steps:

  • Trim ends from zucchini and cut into 4 x 1/2 x 1/2" sticks, or the length that will fit in jars allowing for 1" headspace, discarding any pieces that are just the interior seed portion.
  • In a large non reactive bowl, layer zucchini, ice cubes and salt, using about 1/3 of each layer. Add cold water to cover by about 1". Place a plate on top to weigh down zucchini. Cover and let stand at a cool room temperature for 3 hours.
  • Meanwhile prepare jars, lids and bands.
  • In a colander, working in batches, drain zucchini well and set aside.
  • In a saucepan, combine sugar, vinegar and 2 cups water. Bring to a boil over medium heat, stirring often until sugar is dissolved. Boil for 1 minute. Reduce heat to low and keep liquid hot.
  • Working with one jar at a time, pack zucchini and 1/6 of the hot pepper strips into each prepared jar, leaving 1" headspace.
  • Add 1 bay leaf and 1/2 tsp mustard seeds. Pour in hot pickling liquid, leaving a 1/2" headspace. Check for air bubbles and adjust headspace if needed by adding more pickling liquid.
  • Process jars in a boiling water bath for 10 minutes. Adjust time according to your altitude.

SPICY DILL PICKLES



Spicy Dill Pickles image

Provided by Food Network

Categories     side-dish

Time 47m

Yield 6 pints of pickles

Number Of Ingredients 10

24 pickling cucumbers (kirbys), each between 3 and 4-inches long
6 small bunches fresh dill
1 small yellow onion, peeled and thinly sliced
12 cloves garlic, peeled and crushed
6 dried small red chili peppers
1 1/2 teaspoons black peppercorns
3 cups water
3 cups apple cider vinegar
1/2 cup pickling salt
1/4 cup granulated sugar

Steps:

  • Place the cucumbers in a large bowl and cover with cold water. Refrigerate for at least 6 hours or overnight.
  • Sterilize 6 pint-sized jars and 6 lids in a hot water bath according to the manufacturer's instructions. Divide the dill, onions, garlic, peppers and peppercorns among the jars. Drain the cucumbers and tightly pack into the jars.
  • Bring a large pot or canner of water to a boil.
  • In a medium pot, combine the vinegar, water, salt, and sugar, and bring to a boil. Boil for 2 minutes to dissolve the salt and sugar.
  • Pour the hot liquid over the cucumbers, leaving a 1/2-inch of headspace at the top of each jar. Tap the jars on the counter to dispel any air bubbles, cover with lids and rings, and seal tightly. Place the jars in the pot or canner of boiling water and process for 15 minutes. Remove carefully with tongs and when cool, store in a cool, dry place for at least 3 weeks before opening.

SPICY DILL PICKLES



Spicy Dill Pickles image

These pickles are NOT for the faint of heart. The brine will give you a nice kick. Perfect for burgers and hoagies. If you like pickled peppers, the same recipe can be used with peppers instead of pickles! They keep in the refrigerator for a few months.

Provided by Stephanie Mayes

Time P1DT50m

Yield 4

Number Of Ingredients 12

3 cups water
1 ½ cups white vinegar
2 peppers habanero peppers, sliced
2 cloves garlic, sliced
1 serrano pepper, sliced
2 tablespoons white sugar
2 tablespoons salt
1 teaspoon black peppercorns
1 teaspoon pickling spice
1 teaspoon crushed red pepper flakes
3 large cucumbers, sliced
4 sprigs fresh dill

Steps:

  • Inspect a quart-sized canning jar for cracks. Immerse in simmering water until brine is ready. Wash a new, unused lid and ring in warm soapy water.
  • Combine water, vinegar, habanero peppers, garlic, serrano pepper, sugar, salt, peppercorns, pickling spice, and red pepper flakes in a pot and bring to a simmer.
  • Remove pot from the burner and let the liquid cool to a warm enough temperature to handle, but not to room temperature, 15 to 20 minutes; you want the heat so it will soak into the veggies.
  • Place cucumbers and dill in the canning jar. Ladle the warm brine into the jar until cucumbers are covered and brine is near the top of the jar. Let cool to room temperature, 15 to 20 more minutes. Seal jar and place in the refrigerator for 1 to 3 days before eating.

Nutrition Facts : Calories 65.6 calories, Carbohydrate 15.6 g, Fat 0.4 g, Fiber 1.6 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 3499 mg, Sugar 10 g

SPICY ZUCCHINI REFRIGERATOR PICKLES



Spicy Zucchini Refrigerator Pickles image

These kicky pickles are the perfect way to use up some of summer's zucchini bounty. Garlicky, dill-y, and a good touch of heat thanks to red pepper flakes. Plus, they're so easy. SO. Easy.

Provided by Kare for Kitchen Treaty

Time 10m

Number Of Ingredients 9

1 1/2 pounds medium zucchini
4 cloves garlic (peeled and halved)
3/4 cup white vinegar
1/4 cup granulated sugar
1/4 teaspoon crushed red pepper flakes (or more to taste (we like up to 1/2 teaspoon))
6 black peppercorns
1/2 teaspoon mustard seeds
1/2 teaspoon kosher salt
1 head dill (or a few sprigs)

Steps:

  • Wash and dry a pint-sized glass jar with airtight lid. I used a Weck jar.
  • Cut the zucchini into 1/4-inch slices. Place in jar along with the cloves of garlic. You might have to do a little squeezing and pushing to get them all in there.
  • Add the vinegar, sugar, red pepper flakes, peppercorns, mustard seeds, and salt to a small saucepan. Set it over medium heat and bring just to a boil.
  • Remove from heat and carefully pour over zucchinis and garlic in the jar. Top with dill, immersing it as much as possible. Place the lid on the jar and refrigerate for 24 hours.
  • Open and serve.
  • These keep 7-10 days in the fridge (that's as long as I've had them before they were all gone); but some sources say refrigerator pickles can last up to a month or more.

HOT AND SPICY ZUCCHINI PICKLES



Hot and Spicy Zucchini Pickles image

Make and share this Hot and Spicy Zucchini Pickles recipe from Food.com.

Provided by Coppercloud

Categories     Vegetable

Time 19m

Yield 6 Pint

Number Of Ingredients 12

4 lbs zucchini, 3 inch spears 3/4 thick (about 16 cups)
4 cups ice, crushed
1/4 cup pickling salt
4 cups white vinegar
1 2/3 cups water
1 1/2 cups sugar
1 -1 1/2 teaspoon red pepper, crushed
6 small red serrano peppers or 6 small Thai red chili peppers
6 small green serrano chilies or 6 small jalapeno peppers
6 bay leaves
6 teaspoons whole black peppercorns
3 teaspoons mustard seeds

Steps:

  • In large bowl layer 1/3 zucchini, 1/3 ice, 1/3 salt. Repeat layering two more times. Weight down with heavy plate. Allow to sit at room temperature for 3 hours.
  • Remove any of the remaining ice, and drain zucchini in colander.
  • In large pot combine vinegar, water, sugar and crushed red pepper. Bring to a boil over medium heat. Boil for 1 minute. Reduce heat to low to keep warm.
  • To each hot sterlized pint jars add one red chilie pepper, one green chilie pepper, one bay leaf, 1 teaspoon black peppercorns, and 1/2 teaspoon mustard seed. Pack zucchini into jars leaving 1/2 headspace.
  • Pot hot vinegar mixture into jars, leaving 1/2" headspace. Remove any bubbles. Wipe rims and add lids.
  • Process in water bath for 10 minute, start timing once water is boiling.

ZUCCHINI PICKLES



Zucchini Pickles image

Preserve garden-fresh zucchini for longer by making crunchy zucchini pickles. -Susan Court, Pewaukee, Wisconsin

Provided by Taste of Home

Time 40m

Yield about 4 half-pints.

Number Of Ingredients 8

2 pounds firm fresh zucchini, cut into 1/4-inch slices
2 small onions, sliced
1/4 cup canning salt
3 cups white vinegar
2 cups sugar
2 teaspoons mustard seed
1 teaspoon celery seed
1 teaspoon turmeric

Steps:

  • Combine zucchini and onions in a large bowl; sprinkle with canning salt and cover with cold water. Let stand 2 hours; rinse and drain., In a large saucepan, bring remaining ingredients to a boil. Pour over zucchini and onions; cover and let stand 2 hours., Transfer to a large saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Carefully ladle hot mixture into 4 hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars in canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 111 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1772mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 1g fiber), Protein 1g protein.

SPICY REFRIGERATOR DILL PICKLES



Spicy Refrigerator Dill Pickles image

This is a wonderful, spicy dill pickle with a nice hint of sweetness. Plan to at least double the amount of crushed red pepper if you like it REALLY spicy...YUM!

Provided by FAIRYFAHRENHOLZ

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P10DT2h15m

Yield 12

Number Of Ingredients 11

12 3 to 4 inch long pickling cucumbers
2 cups water
1 ¾ cups white vinegar
1 ½ cups chopped fresh dill weed
½ cup white sugar
8 cloves garlic, chopped
1 ½ tablespoons coarse salt
1 tablespoon pickling spice
1 ½ teaspoons dill seed
½ teaspoon red pepper flakes, or to taste
4 sprigs fresh dill weed

Steps:

  • In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.
  • Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover. Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.

Nutrition Facts : Calories 69.7 calories, Carbohydrate 16.9 g, Fat 0.3 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 728.1 mg, Sugar 11.7 g

SWEET AND SOUR ZUCCHINI PICKLES



Sweet and Sour Zucchini Pickles image

Pickled zucchini is a great way to use up all those green beauties in your garden. Preserve them now to share as a holiday gift from your kitchen. -Tina Butler, Royse City, Texas

Provided by Taste of Home

Time 1h10m

Yield about 6 pints.

Number Of Ingredients 7

11 cups thinly sliced zucchini (about 3 pounds)
1 large onion, halved and thinly sliced
1/3 cup canning salt
4-1/2 cups white vinegar
3 cups sugar
1 tablespoon mustard seed
1-1/2 teaspoons ground turmeric

Steps:

  • Place zucchini and onion in a large nonreactive bowl. Sprinkle with salt and toss to coat. Add water to cover; let stand at room temperature 2 hours. Drain; rinse and drain thoroughly., In a 6-qt. stockpot, combine remaining ingredients. Bring to a boil, stirring to dissolve sugar. Reduce heat; simmer 5 minutes to allow flavors to blend. Add zucchini mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into six hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 12 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 87mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

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From therecipes.info


SPICY DILL QUICK PICKLES RECIPE - DELISH
2009-07-21 Pack vegetables into 2 clean 1-quart glass jars. In another jar, combine the salt, sugar, vinegar, coriander, and garlic. Shake until the salt and sugar dissolve.
From delish.com


EATSY: SPICY ZUCCHINI PICKLES | ZUCCHINI PICKLES, CANNING RECIPES ...
Eatsy: Spicy Zucchini Pickles. Infused with dill and chile flakes in a vinegary brine, these pickles are not unlike a classic dill in their savory crunch and face-puckering sour. Kristen DeOrnellas. 134 followers. Zuchinni Pickles. Ketchup. Yummy Snacks. Yummy Food. Canning Pickles. Pickles Recipe. Homemade Pickles. Spicy Pickles. Baked Chicken With Mayo. …
From pinterest.com


SWEET & SPICY ZUCCHINI PICKLES! - PICKLE ADDICTS
2018-10-12 Learn How To Make Pickles At Home! With Basic Ingredients Like Cucumbers, Water, Vinegar, And Salt, This Dill Pickle Recipe Is Delicious And Easy To Make. Creamy Garlic Dill Pickle Pizza! Habanero Garlic Pickles! Dill Pickle Ranch! Half Sour Pickles! Tags; gluten free ornament t-shirts yodeling Archives; April 2022 November 2021 October 2021 August …
From pickleaddicts.com


ZUCCHINI REFRIGERATOR PICKLES RECIPE - BROWN EYED BAKER
2015-08-05 Place the zucchini and onion into a gallon zipper freezer bag. Add the water and salt solution, the ice cubes, and additional cold water to cover the zucchini and onions. Stir to combine. Seal the bag and allow to sit for 1 hour. Meanwhile, combine the vinegar, sugar, mustards, turmeric and red pepper flakes in a small saucepan over medium heat.
From browneyedbaker.com


EASY SPICY CANNED DILL PICKLE RECIPE - KITCHEN TRICKS
2021-09-30 Place into the pickling liquid and allow the spices to steep in the vinegar solution. 5. Bring the mixture to a boil and reduce the heat to a simmer for 5 minutes. 6. To your now-cooled jars, divide the rest of the dill, garlic cloves, white peppercorns, and halved serrano chili peppers among the 8 jars.
From kitchentricks.com


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