Canned Pickled Zucchini

4.34 from 9 votes

Making pickled zucchini couldn't be any easier! Learn how to make sweet zucchini pickles to serve on bread or as a side dish.

Prep Time10

Cook Time5

Total Time15

Course: Preserves and Canning Recipes

Cuisine: Romanian

Diet: Vegan

Servings: -5 jars

Calories: 223kcal

Author: Adina

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.
1¾ cups white wine vinegar + 1½ cups water + ⅔ 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.

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.