Zucchini Dill Pickles
By: Kevin Tu
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 pounds Small zucchini
2 mediums Onions
1/4 cup Kosher salt
Ice water
2 cups Cider vinegar
2 cups Water
1 tablespoon Sugar
1 tablespoon Mustard seed
4 Dill heads -=OR=-
1/4 cup -Dill seed
4 Garlic cloves (or more) sliced thin
1 bn Dill leaves large stems removed

Preparation

1 Small zucchini (about 1 inch in diameter) make the best pickles, but over-grown ones can make satisfactory pickles if they are halved, seeded, then cut into half-rings. I prefer to use the dill heads before they are completely mature and dry because of their soft flavor and appearance. Trim the ends from the zucchini and slice about 3/8 inch thick. Halve the onions lengthwise, then slice them crosswise about 1/4 inch thick. Layer the vegetables in a glass, ceramic, or stainless steel bowl, sprinkling each layer with  2 Remove the pan from the heat, add the dill heads or seed and the zucchini and onions, and cover. Let the mixture stand for 2 hours, tossing occasionally. Meanwhile, fill a canning kettle with enough water to cover pint jars and bring the water to a boil. Sterilize four pint jars and scald four lids and rings. Bring the zucchini mixture to a boil in its pan and stir in the garlic and dill leaves. Ladle into hot, sterilized pint jars. 3 Cover with lids and rings and process in the boiling water bath according to manufacturer's directions for 10 minutes at sea level. Store the pickles for a week at room temperature before using. If any jars do not seal, store them in the refrigerator and use the contents within 2 weeks.