This canned zucchini salad recipe is healthy, delicious and so easy to make. It’s sure to earn a spot in your weeknight dinner rotation, especially during cold months. Combining zucchini, fresh dill and garlic, this dish is positively packed with flavor.
Sterilize Jars: Wash all jars and lids with warm soapy water. Sterilize the lids fully submerged in water for 4-5 minutes after the water starts boiling; carefully paper towel pat dry lids. Preheat the oven to a 215°F and place jars upside down onto oven racks. Dry jars for 20 minutes or until completely dry.
Make Marinade: In a large measuring cup or bowl, combine and stir: 1 cup oil, 1 cup sugar, 1/2 cup vinegar and 1/4 cup salt. Set aside.
Prep: Cube 7 pounds zucchini (1 to 1 1/2-inch cubes) and grate 3 large carrots onto large hole of grater. Place zucchini and carrots into a large pot.
Prep for Later:Prep these 3 ingredients into separate bowls: press 3.5 ounces garlic cloves, measure 3 tablespoons ketchup and finely chop 3/4 cup fresh dill.
Cook: Pour the marinade mixture over zucchini and carrots and give it a gently stir. Bring pot to a light boil over low heat. Then add 3 tablespoons ketchup and 1 teaspoon paprika (if using paprika), give a gentle stir. Cook for 10 minutes. Add prepared garlic and fresh dill, gently stir. Cook for additional 5 minutes on low.
Ladle and Seal: Keep the pot on the hot wire, on lowest setting. Carefully, but quickly ladle zucchini salad into prepared jars (one jar at a time) and tightly close lids (use kitchen towel or rubber oven mitt for best results). Cover canned jars with bath towels or blankets right away. Allow them to sit at room temperature undisturbed for 12 to 24 hours. Store canned zucchini salad in a cool place.
Notes
Zucchini Size: Small to medium sized zucchini are best to use for this salad because they have less seeds and flesh inside. This will prevent the canned salad from being mushy, compared to large zucchinis with too much flesh.
Avoid Overcooking. If cooked for too long, zucchinis become overly soft to the point of tasting mushy. You want to retain some texture. Always keep it on low heat and start putting into jars the moment zucchini skin turns lime green color. Keep in mind, it will continue cooking in jars covered under towels or blankets.
Herbs: Nothing compares to the flavor of fresh herbs.
Rest: Allow canned zucchini salad to sit for at least 24 hours before eating. It gives the zucchini enough time to develop their flavor. It’s worth the wait!
Storing: When canned properly and stored in a cool place, this zucchini salad can keep for up to 1 year at room temperature. Once you break the seal, make sure to store it in the refrigerator for up to 7 days.
Yellow Squash: You may use yellow squash instead by simply replacing some or all of the zucchini with the same amount of yellow squash.
Jars: You might end up with 10 (16 oz jars). It depends on the size of zucchinis you're using. Larger zucchini have more flesh, will let out more juicy and you will have a bit more marinade, but it won't change the flavor.