Zucchini Dill Chips


I made zucchini dill chips today with the 8 more zucchini I picked this morning.  I picked them very small, so that should take care of the problem for a few days:)

I checked out a book at the library Wednesday called “Pickled Pantry” by Andrea Chesman.  The recipe I used was on page 116.


I put about 4-1/2 + cups of zucchini slices in my big measuring cup and salted them according to the directions.  I used 1 Tablespoon salt, since it was about a double batch.  I let it sit about 5 hours.  There was a lot of water in the bottom of the container, and I dried the zucchini off as instructed.


Then, I packed the zucchini and other ingredients into the jars.  (dill seed, garlic, dill head) I used 1/2 pints.  I added red pepper flakes because we like things spicy–probably about 1/8 teaspoon per jar.  I left the 1/2 teaspoon of sugar out.  I’ve had sugar in my dills before and don’t care for it.  I also added mustard seed, as I like that in dills–about 1/8-1/4 teaspoon per jar.  Then, the vinegar and water and the pickle crisp.


I canned them according to the directions, which was 10 minutes.

It clearly states that you can make any dill recipe with zucchini.  Next time, I am going to make up my regular recipe of brine, minus the salt because you sprinkle that on the zucchini at first.  It seems like it would be easier to me.

We opened a jar already, even though it said to wait weeks.  I wanted to make more if they were good, and never make them again if not……They are amazing.  Even on the same day.  There is little crunch, a nice dill flavor, some heat from the red peppers….I’m making more for sure!   I got 5 small jars today.  The recipe is set up for small batches, which worked well for me.

There are lots of other good-looking recipes in the cookbook.  I’m not sure if I will make more or not, but this one was a winner.

10 thoughts on “Zucchini Dill Chips”

  1. These look awesome. Do you have a link to the reciepe or could you give amounts for the garlic and dill. My DIL is allergic to sugar so making these without sugar would be perfect for her. What king of vinegar did you use? I love reading your blog. Im a Pastors wife so relate to your past. We have 5 kids and have done foster care so a lot in common. God bless.

    1. Thank you. We do have a lot in common!

      I put 1 piece of garlic in each little jar. I probably would put more than one in if the jar was bigger. I used 1/2 pints yesterday. I put 1 teaspoon of dill seed in each little jar, the recipe calls for 2 teaspoons per pint. I used white vinegar. My regular pickle recipe uses apple cider vinegar, though, so I’m sure that would work, too.

      The author does have a blog: http://www.andreachesman.com/roots-and-leaves/

      It was very funny when I looked it up and the post of the day was about zucchini and the first thing she says is that she doesn’t think it’s worth bothering to preserve zucchini:). Still, I’m glad I found a way to preserve mine, and there was clearly a time when she felt the same, as she wrote a book with a zucchini pickle recipe in it!

      The author states that any dill pickle recipe will work for zucchini. The following recipe from the National Center for Home Food Preservation uses whole dills, though, and I sliced the zucchini up to make dill chips, as directed.

      Here’s a dill pickle recipe from the National Center for Food Preservation that seems similar to what I did: https://nchfp.uga.edu/how/can_06/quick_dill_pickles.html I never put sugar into my dill pickles, though, and this recipe has some in it. I would leave it out. I just don’t enjoy dills with sugar in them. That website is very helpful to me, many times. I’ve made berry syrup from there, and a few other things. It has the processing times for about every item I want to can. I also use brochures from the OSU Extension office that I’ve had for years. I’m sure many states have an Extension office connected with it’s university, or you can look on line for the recipes, too.

      Good luck finding the perfect pickle recipe for you!

  2. Thanks!! I”m so glad they turned out so yummy!! Now I’ve got to catch mine in that small size.

    1. I was glad to fend off large zucchini. This is the method to take care of that problem. I mean…..35 in one week!!! Got to keep picking them small.

    1. Thanks! I hope you enjoy them. We ate the first jar up already. I know they will be better once they sit and soak up the flavor for a longer time, but I did not want to make more if they were nasty:)

    1. I did 5 more little jars yesterday, and with the heat, am almost afraid to look out there today, again:). I did, however, send a couple to friends yesterday….I didn’t ask first–just sent them with my husband:) 🙂

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