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canning zucchini pickles

Zucchini Pickles – Canning Zucchini Sweet Sour

Canning zucchini, peppers and onions couldn't be any easier! How to make zucchini pickles, sweet sour to serve on bread or as a side dish.
Course Preserves and Canning Recipes
Cuisine Romanian
Diet Vegan
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 -5 jars
Calories 223kcal
Author Adina


  • 1 kg/ 2.2 lbs zucchini
  • 500 g/ 1.1 lbs red/yellow/orange bell peppers
  • 500 g/ 1.1 lbs onions
  • 400 ml/ 13.5 fl.oz/ 1 ¾ cups white wine vinegar
  • 350 ml/ 12 fl.oz/ 1 ½ cups water
  • 130 g/ 4.6 oz/ 2/3 cup sugar
  • 2 teaspoons fine sea salt
  • 2 teaspoons whole black peppercorns
  • 2 teaspoons yellow mustard seeds
  • 2 teaspoons yellow curry powder


  • Clean the zucchini, halve it and remove the seeds (with a spoon) if the zucchini is very large, you don't have to remove the seeds if the zucchini are of regular size. Chop into regular small cubes.
  • 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.
  • 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.
  • Divide the vegetables and the remaining liquid evenly among the sterilized jars. I had 4 ½ jars of 500 ml/ 17 oz capacity, but you can use whatever size of jars you prefer. Seal well.
  • I prefer to leave the vegetables for at least 1 week before starting to eat them. They keep well in the cellar (at least six months), but do keep any open jar in the refrigerator and consume it within two weeks.
  • Serve as suggested above.



Serving: 1jar | Calories: 223kcal | Carbohydrates: 49g | Protein: 5g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 885mg | Fiber: 5g | Sugar: 37g