Making canned pickled zucchini couldn't be easier! These delicious sweet pickles are perfect on bread or as a side dish.
Ingredients: 8 | Prep Time: 10 minutes | Cook Time: 5 minutes | Servings: 4-5 jars | Difficulty: Easy
I make lots of pickles like these canned pickled zucchini. This year, I made horseradish in vinegar, pickled green tomatoes, and sweet zucchini pickles. Or I should say, these were the savory preserves I made this year. When it comes to sweet stuff like jam, syrup, or compote, I make even more.
I grew up on pickles - lots of pickles. If you had asked me when I was about eight if I'd rather have chocolate, a pickled green tomato, or a gherkin, I would have chosen the pickles, always!
Recipe ingredients
Vegetables: Zucchini, peppers, and onions.
- You can use green or yellow zucchini.
- I used a huge zucchini from a friend's garden to make the preserves. Since large ones have soft, floppy seeds, I scooped them out with a spoon. If you're using a large zucchini, remove the seeds - but for regular-sized ones, you can leave them in.
Preserving liquid: A mixture of regular white wine vinegar, water, and sugar with spices like salt, black peppercorns, mustard seeds, and curry powder.
The jars I use for pickles have a capacity of about 17 oz/ 500 ml. Use what you have and make sure you sterilize them before using.
See the recipe card for full information on ingredients and quantities.
How to make canned pickled zucchini?
- Step #1: Boil the vinegar, water, sugar, salt, peppercorns, mustard seeds, and curry powder in a large pot.
- Step #2: Add the chopped vegetables. Turn the heat down to medium, bring to a simmer, and let cook gently for 5 minutes.
- Step #3: Use a slotted spoon to lift the vegetables from the liquid and divide them between several sterilized jars, the size of your choice.
- Step #4: Pour the pickling liquid from the pot into the jars and seal the jars well.
How to store the pickles?
Leave the jars with zucchini pickles for at least 1 week before eating to allow the flavors to develop.
The canned pickled zucchini will be kept refrigerated for at least 6 months. Once opened, keep the jar in the fridge and consume it within 2 weeks.
Canned Pickled Zucchini
Equipment
- Large pot
- 4-5 Jars of 17 oz/ 500 ml capacity, Note 1
Ingredients
- 2 lbs zucchini Note 2
- 1 lb bell peppers
- 1 lb onions
- 1ยพ cups white wine vinegar
- 1ยฝ cups water
- โ cup sugar
- 2 teaspoons fine sea salt
- 2 teaspoons whole black peppercorns
- 2 teaspoons yellow mustard seeds
- 2 teaspoons yellow curry powder
Instructions
- Prepare zucchini: Clean the zucchini, halve it, and remove the seeds (with a spoon) if it is very large; you don't have to remove the seeds if the zucchini is of regular size. Chop into regular small cubes. 2 lbs zucchini
- Prepare peppers and onions: Remove the seeds from the peppers and cut them into cubes of the same size as the zucchini cubes. Peel the onion, halve it, and cut it into half rings. 1 lb bell peppers + 1 lb onions
- Preserving mixture: Pour the white wine vinegar and the water into a large pot. Add the sugar and all the spices and bring the mixture to a boil. When the liquid boils, turn the heat down to medium, add all the vegetables, bring to a simmer again, and let cook for 5 minutes. 1ยพ cups white wine vinegar + 1ยฝ cups water + โ cup sugar + 2 teaspoons fine sea salt + 2 teaspoons whole black peppercorns + 2 teaspoons yellow mustard seeds + 2 teaspoons yellow curry powder
- Place in jars: Divide the vegetables and the remaining liquid evenly among the sterilized jars. Seal well.
- Storage: I prefer to leave the vegetables for at least 1 week before starting to eat them. Keep them refrigerated and consume an opened jar within two weeks.
Notes
- The jars: I had jars with a capacity of 17 oz/ 500 ml, but you can use whatever size jars you prefer.
- Zucchini: You can use green or yellow zucchini, large or small. If you're using oversized garden zucchini, remove the seeds with a spoon before chopping - they can be tough and unpleasant in texture.
Adina says
I just made them again! They're so good!
Thao @ In Good Flavor says
I love how you have such great memories of your grandmother. I have never tackled canning but the reward as it seems like so much work, but the rewards are so worth it!
Balvinder says
I love all kinds of pickles. Mealtime becomes so much fun with these condiments added to even a simple meal