Almost every cuisine in the world has recipes for pickling zucchini in jars for winter. Zucchini (also known as courgette) originates from the pumpkin family and is considered a variety of squash. Italians are among the most frequent preparers of zucchini, though its homeland is Central America and Mexico. Rich in vitamins and minerals, zucchini is a versatile snack, making it a popular choice for preservation.
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Pickled Zucchini: Selection and Preparation Tips
Before pickling or salting zucchini, it’s essential to choose the right ones. Experienced home cooks use both young and overgrown vegetables, but the latter requires special handling.
To ensure successful preservation, follow these guidelines:
- For pickling, young zucchini are best. They should be 10-15 cm long, with tender skin and juicy flesh.
- If using overgrown zucchini, peel the skin and remove the fibrous core with seeds.
- Avoid zucchini that have lost too much moisture (they appear wilted). These will turn out soft rather than crisp after pickling.
- Sterilisation is almost always necessary—both jars and lids should be sterilised.
- Use high-quality water for the brine—clear, without sediment, and preferably medium-hard.
- Glass or enamel-coated containers are ideal, and wooden spoons are best for stirring.
All zucchini preserves turn out aromatic and delicious. They pair well with meat, potatoes, and other side dishes, or can be served as a standalone snack. Since zucchini has a mild flavour, experimenting with herbs and spices is encouraged. Low in calories, it’s also suitable for dietary meals.
Quick and Delicious Pickled Zucchini Recipes for Winter
Juicy and crisp winter preserves can be enjoyed as snacks or used as ingredients in various dishes, including salads, omelettes, pies, and stews.
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Pickled Zucchini with Curry
Zucchini has become a symbol of healthy eating, favoured by those mindful of nutrition and fitness. For winter, try a pickled version with Indian curry spice.
Ingredients:
- Zucchini – 2.5 kg
- Water – 7 cups
- 6% vinegar – 1.5 cups
- Salt – 1.5 tbsp
- Curry powder – 1 heaped tbsp
- Onion – 2
- Celery leaves – a few
- Mustard seeds (1 per jar)
Wash the zucchini thoroughly and slice them. For the brine, add salt, sugar, vinegar, and curry to water, then bring to a boil.
Note: If using overripe zucchini, peel the skin first.
Sterilise the jars, then place a quarter onion and mustard seeds at the bottom. Add the zucchini, top with celery leaves, pour in the hot brine, and pasteurise for 10-15 minutes. Seal the jars, invert them, and let them cool.
Pickled Zucchini with Cucumbers
For three half-litre jars, you’ll need:
- Cucumbers – 500 g
- Zucchini – 500 g
- Dill umbrellas – 3
- Cherry leaves – 3
- Blackcurrant leaves – 3
- Garlic – 6 cloves
- Horseradish leaf – 1
- Horseradish root – 6 small peeled pieces
- Black peppercorns – 15
- Dried red pepper – 3
- 6% vinegar – 60 g
Prepare the brine with 600 ml water, 42 g coarse salt, and 24 g sugar. Mix until fully dissolved. Slice the vegetables, layer the spices at the bottom of sterilised jars, then add zucchini and cucumbers.
Tip: Twist-off lids can be used instead of traditional sealing.
Add vinegar to each jar, then pour in the boiling brine. Place the jars in a pot of water and boil for 10 minutes. Seal, invert, and let cool.
Zucchini in Tomato Sauce
A simple recipe for zucchini preserved in tomato sauce:
- Zucchini – 1 kg
- Tomato paste – 500 ml
Wash and cube the zucchini (5x5 cm). Blanch in boiling water for 3 minutes, cool in cold water, then pack into jars. Pour hot tomato sauce over them, cover with lids, and sterilise for 50 minutes. Seal and cool upside down.
Bulgarian-Style Spicy Zucchini with Peppers
For a spicy preserve, you’ll need:
- Young zucchini – 1.5 kg
- Garlic – 4 cloves
- Hot pepper – ¼
- Dill with umbrellas – 2-4 sprigs
- Blackcurrant leaves – 4
- Water – 1 L
- Coarse salt – 1.5 tbsp
- Sugar – 125 g
- 9% vinegar – ½ cup
- Black and allspice – 5 peppercorns each
- Bay leaf – 4
Slice zucchini into 1.5 cm rounds. Boil water with salt, sugar, bay leaf, and peppercorns for 5 minutes, then add vinegar. Sterilise jars, layer dill, currant leaves, hot pepper, and garlic at the bottom. Add zucchini to the brine, boil for 10 minutes, then pack into jars. Pour boiling brine over, seal, and cool.
Zucchini with Cabbage
For five 1-litre jars:
- Zucchini – 2 kg
- White cabbage – 1 head
- Garlic – 1 bulb
- Dill – 1 bunch
- Peppercorns (optional)
Slice zucchini into rounds and shred cabbage coarsely. Place herbs and spices at the bottom of jars, followed by cabbage. Add 1 tsp salt, 2 tsp sugar, 2 tsp vegetable oil, and 3 tbsp vinegar per jar. Fill with boiling water, sterilise for 10-15 minutes, then seal.
Zucchini in Garlic-Oil Marinade
A flavourful, easy-to-make snack:
- Young zucchini – 3 kg
- Salt – 1 cup
- Vegetable oil – 1 cup
- Sugar – 1.5 cups
- 9% vinegar – 1 cup
- Grated garlic – 200 g
Cube zucchini, salt, and let sit for 2 hours. Mix garlic with oil and sugar, bring to a boil, then add vinegar. Drain zucchini, pack into jars, pour in marinade, sterilise for 20 minutes, then seal.
Korean-Style Spicy Zucchini
For a tangy, spicy snack:
- Zucchini – 3 kg
- Carrots – 600 g
- Bell peppers – 6
- Onion – 600 g
- Garlic – 200 g
- Herbs to taste
For the marinade: 250 ml sunflower oil, 250 ml vinegar, Korean carrot seasoning, and 4 tsp salt. Julienne zucchini and carrots, slice peppers and onions, mince garlic and herbs. Mix everything with marinade, let sit for 3 hours, then pack into jars. Sterilise for 15 minutes and seal.
Useful Tips and Recommendations
Experienced cooks know the secrets of home preservation. Here are some key tips:
- Zucchini of any shape or colour can be used.
- Young zucchini taste better than overgrown ones.
- Peel older zucchini before preserving.
- Remove the core when slicing into rounds or cubes.
- Add vinegar after the brine boils.
- Use measuring tools to maintain recipe proportions.
- Sterilise jars for about 10 minutes.
- Microwave sterilisation is an option.
- Screw-top lids help prevent air exposure.
- Let preserves cool upside down after sealing.
Following these simple rules ensures long-lasting, delicious preserves.
Conclusion
Zucchini is a low-calorie, versatile vegetable perfect for winter preserves. Whether fried, pickled, or canned, it offers endless culinary possibilities. Our recipes provide a variety of options to suit every taste.