Canned 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
Find it online: https://thefamilycooking.com/canned-pickled-zucchini/
