Dill Zucchini Spears Recipe

Name: Dill Zucchini Spears
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 med. zucchini (no bigger than 12 inches; long); 1/2 c. salt (canning or pickling salt); 6 c. 5% vinegar; 2 c. water; 4 c. sugar; 4 tsp. mustard seed; 2 tsp. celery seed; 8 cloves garlic; 8 dill heads; Sm. slice hot pepper for each jar; 1 grape leaf for each jar

Servings: persons

8 med. zucchini (no bigger than 12 inches
long)
1/2 c. salt (canning or pickling salt)
6 c. 5% vinegar
2 c. water
4 c. sugar
4 tsp. mustard seed
2 tsp. celery seed
8 cloves garlic
8 dill heads
Sm. slice hot pepper for each jar
1 grape leaf for each jar

1
Cut zucchini in 1 1/2 x 4 inch strips. Add salt
2
and cover with water. Let stand 2 hours. Drain. Drain well. Put garlic in bottom
3
of jar. In a stainless steel or enamel pan, mix vinegar, sugar, water, mustard and celery seed. A small slice of hot pepper is optional.
4
Bring to boil, cut heat down, simmer 5 minutes. Stand strips of zucchini up in pint
5
jars. Put dill and grape leaves on top. Pour hot liquid over zucchini spears. Leave 1/2 inch head space. Seal process, 15 minutes
6
in hot water bath.

1056

kcal

Calories

253

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 med. zucchini (no bigger than 12 inches, long), 1/2 c. salt (canning or pickling salt), 6 c. 5% vinegar, and more.

Yes, Dill Zucchini Spears falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dill Zucchini Spears

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