Pickled Zucchini Recipe: 3 Variations
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In this post, I’ll share my pickled zucchini recipe: sweet and sour, crunchy, and perfect as antipasti, a barbecue accompaniment or simply on fresh baguette. Delicious!
My version is a classic sweet-and-sour recipe, just like Grandma’s. It’s very easy and quick to make. Keep it in the refrigerator and use within 2-3 weeks. I’ve included more variations below if you’d like a change.
If you’d like to pickle cucumbers too, I’ve got a recipe for those. Homemade fig mustard is another excellent accompaniment to your pickled zucchini.
Here you’ll find the complete pickled zucchini recipe. Have fun and good luck making it!
Pickled zucchini – ingredients and equipment
Ingredients
| Ingredient | Grams | Percent |
|---|---|---|
| apple cider vinegar | 750 ml | |
| sugar | 400 g | |
| water | 250 ml | |
| zucchini | 5 piece | |
| shallots | 4 piece | |
| salt | 2 tbsp | |
| yellow mustard seeds | 1 tbsp | |
| turmeric | 0.75 tsp | |
| celery seeds | 0.5 tsp |
Equipment
Preserving jars
You’ll need 3 clean preserving jars with screw-top or clip-top lids, about 500 ml each. Sterilize them with boiling water first so the zucchini keeps well. I prefer Mason jars, but traditional preserving jars work just as well.
Pickled zucchini – step-by-step instructions
Wash and slice the zucchini
Wash the zucchini thoroughly, dry them and cut into even slices about 5 mm thick. Even slices help every piece absorb the pickling liquid equally.
Slice the shallots
Peel the shallots and slice them thinly. They give the pickling liquid a mild, slightly sweet flavor.
Boil the pickling liquid
Mix the apple cider vinegar, water, sugar and spices (mustard seeds, turmeric and celery seeds) in a saucepan. Stir well and bring to a boil. Simmer gently for 5-10 minutes to develop the spices’ flavors.
Dry the vegetables
Drain the liquid released by the vegetables. Squeeze the zucchini well and pat dry with a kitchen towel. Remove as much water as you can. You don’t need to rinse off the salt: it drains away with the water, and what’s left suits the pickling liquid perfectly.
Fill the jars and add the liquid
Put the zucchini in sterilized jars. Press down with a spoon to leave as little air as possible. Leave a finger’s width of space at the top. Carefully pour the hot liquid over the vegetables until they’re completely covered. Press down again with the spoon to release air bubbles.
Cool and let the flavors develop
Let the jars cool uncovered, then seal tightly. Refrigerate for at least one day. The longer the zucchini infuse, the more intense the flavor. After a week, they’re perfectly infused.
Your pickled zucchini are ready. Enjoy!
Find more delicious recipes in my recipe collection. If you’d like something hearty alongside them, try my Kassler pork neck, which goes beautifully with pickled vegetables.
More pickled zucchini recipes
Mediterranean pickled zucchini
Use my basic recipe and replace the turmeric, mustard seeds and celery seeds with Mediterranean herbs. It’s fantastic with pasta, on an antipasti platter or simply with ciabatta.
- 10 g thyme or oregano
- 7.5 g rosemary
- 3 g bay leaves
Mixed zucchini pickles
A little variety is always good. Use my basic recipe and replace about 30 % of the zucchini with bell peppers. They add gentle sweetness and look lovely in the jar.
Tip: A few garlic cloves give the mixture an even stronger flavor.
Storing pickled zucchini
Store the jars in the refrigerator and use within 2-3 weeks. Keep the zucchini covered with the pickling liquid.
Frequently asked questions
How long does pickled zucchini keep?
How long does pickled zucchini keep?
Store pickled zucchini in the refrigerator and use within 2-3 weeks. Keep the vegetables covered with pickling liquid.
Can I pickle zucchini like cucumbers?
Can I pickle zucchini like cucumbers?
Yes, it works wonderfully. Zucchini and cucumbers both belong to the squash family and have similar textures. You can make sweet-and-sour zucchini pickles just like quick cucumber pickles. Zucchini tastes a little milder but absorbs spices especially well.
Where should I store pickled zucchini?
Where should I store pickled zucchini?
Keep the sealed jars in the refrigerator from the start and use within 2-3 weeks.
How do I make quick zucchini pickles?
How do I make quick zucchini pickles?
Use my sweet-and-sour recipe above: salt the zucchini, draw out the water, then pour the hot vinegar mixture over them. Keep the zucchini covered with liquid, store in the refrigerator and use within 2-3 weeks.
Which spices go well with pickled zucchini?
Which spices go well with pickled zucchini?
For the classic sweet-and-sour version, use mustard seeds, turmeric and celery seeds. For a Mediterranean touch, try thyme, rosemary and bay leaves. Garlic, chili, dill and peppercorns work well too. Experiment: it’s a matter of taste!
