Why You’ll Love This Recipe
This recipe is a great way to preserve zucchini when it’s in abundance. It’s easy to prepare, packed with bold flavor, and versatile enough to complement many dishes. The crisp texture and tangy taste make it a refreshing addition to everyday meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
zucchini
white vinegar
water
sugar
salt
garlic cloves
mustard seeds
black peppercorns
dill or other herbs
Directions
Wash the zucchini thoroughly and slice into rounds or spears.
Sterilize canning jars and lids by boiling them in water and letting them dry.
In a saucepan, combine vinegar, water, sugar, and salt, then bring to a boil until dissolved.
Place garlic, mustard seeds, peppercorns, and dill into each jar.
Pack the zucchini tightly into the jars without crushing them.
Pour the hot brine over the zucchini, leaving a small space at the top.
Remove air bubbles and wipe the jar rims clean.
Seal the jars with lids and process them in a boiling water bath for about 10 minutes.
Carefully remove the jars and let them cool completely at room temperature.
Store in a cool, dark place and allow at least 1–2 weeks before opening for best flavor.
Servings and timing
Servings: Makes about 4 jars
Preparation time: 20 minutes
Cooking time: 15 minutes
Processing time: 10 minutes
Total time: 45 minutes (plus resting time)
Variations
You can add chili flakes for heat or sliced onions for extra flavor. Try using apple cider vinegar for a slightly sweeter, fruitier taste. Fresh herbs like thyme or oregano can add a unique twist to the flavor profile.
Storage/Reheating
Store sealed jars in a cool, dark place for up to 1 year.
Once opened, keep refrigerated and consume within 2 weeks.
This product is not meant to be reheated and is best enjoyed cold or at room temperature.
FAQs
Do I need to peel the zucchini?
No, the skin helps maintain texture and adds color.
How long should I wait before eating?
At least 1–2 weeks for the flavors to fully develop.
Can I reduce the sugar?
Yes, but it may affect the balance of flavors.
What type of vinegar works best?
White vinegar is traditional, but apple cider vinegar can also be used.
Do I need special canning equipment?
A large pot for water bath canning is sufficient for this recipe.
How do I keep the zucchini crunchy?
Use fresh zucchini and avoid overprocessing in the water bath.
Can I add other vegetables?
Yes, onions, carrots, or peppers work well.
What if a jar doesn’t seal properly?
Refrigerate it and consume within a couple of weeks.
Is this recipe safe for long-term storage?
Yes, if properly canned and sealed.
Can I make this without canning?
Yes, you can refrigerate the pickles and eat them within a few weeks.
Conclusion
Canned Pickled Zucchini is a simple and rewarding way to preserve fresh produce while creating a flavorful condiment. With its crisp texture and tangy taste, it’s a versatile addition to many dishes and a great recipe to keep on hand year-round.
PrintCanned Pickled Zucchini
Canned Pickled Zucchini is a tangy and crunchy preserve made with fresh zucchini, vinegar, and aromatic spices. It’s a flavorful pantry staple perfect for adding brightness to a variety of dishes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 jars
- Category: Preserve
- Method: Canning
- Cuisine: International
- Diet: Vegan
Ingredients
- zucchini
- white vinegar
- water
- sugar
- salt
- garlic cloves
- mustard seeds
- black peppercorns
- dill or other herbs
Instructions
- Wash zucchini thoroughly and slice into rounds or spears.
- Sterilize canning jars and lids by boiling in water and allowing them to dry.
- In a saucepan, combine vinegar, water, sugar, and salt, and bring to a boil until dissolved.
- Add garlic, mustard seeds, peppercorns, and dill into each jar.
- Pack zucchini tightly into jars without crushing.
- Pour hot brine over zucchini, leaving space at the top.
- Remove air bubbles and wipe jar rims clean.
- Seal jars with lids and process in a boiling water bath for 10 minutes.
- Remove jars carefully and let cool at room temperature.
- Store in a cool, dark place and wait 1 to 2 weeks before opening.
Notes
- Use fresh, firm zucchini for best texture.
- Add chili flakes for heat or onions for extra flavor.
- Apple cider vinegar can be used for a milder taste.
- Store sealed jars up to 1 year; refrigerate after opening.
- Ensure proper sealing for safe storage.
Nutrition
- Serving Size: 1 serving
- Calories: 60 kcal
- Sugar: 8 g
- Sodium: 300 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
