- 5 half-pint canning jars with lids and rings, sterilized
- 1 extra large zucchini, sliced
- 1 onion, sliced
- 1 carrot, sliced
- 5 cloves garlic, peeled and sliced
- 1 bunch chopped fresh dill
- 15 whole black peppercorns
- 15 whole allspice berries
- 1 tablespoon mustard seed
- 5 bay leaves
- Brine:
- 4 cups water
- 1 cup white vinegar
- 2 tablespoons salt
- 1 1/4 cups superfine sugar
- Peel and cut the zucchini into thirds. Remove seeds and cut into strips.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Divide onion, carrot, garlic, and dill among hot, sterilized jars. Pack zucchini slices vertically into jars. Divide peppercorns, allspice berries, mustard seed, and bay leaves among jars.
- Bring water, vinegar, salt, and sugar to a boil in a saucepan, stirring until sugar and salt is dissolved, 1 to 2 minutes. Remove from heat and ladle evenly into jars, filling to within 1/4 inch of the top.
- Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 7 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.