Pickled zucchini
This is how you preserve your garden harvest
The glut of zucchini from your own garden can quickly become a challenge. The same problem every year: Suddenly all the zucchinis ripen at the same time and you don’t know what to do with the abundance. What to do? Pickling is the perfect solution! In this recipe I’ll show you how you can pickle your zucchini sweet and sour so that you can enjoy your vegetables even outside of the harvest season. These pickled zucchini are not only delicious, but also an eye-catcher on any cold cuts platter or with a classic snack.
Storage and shelf life
Stored in a cool, dark place, the pickled zucchini will last for several months. They are not only ideal as an accompaniment to many dishes, but also as a decorative gift from the kitchen.
Check out my blog for more creative recipes for relish and chutneys!
Preparation time: 25 minutes
Resting time: at least 24 hours
INGREDIENTS
- 2 kg of zucchini
- 2 onions
- 750 ml table vinegar (white wine vinegar or alternatively apple cider vinegar)
- 500 ml of water
- 300g sugar
- 2-3 tbsp salt
- 2 tbsp ready-made cucumber spice mix or your own mix of:
– dill twigs
– mustard seeds
– Coriander seeds
– Allspice
– Fennel (seeds and herb)
– Juniper berries
– Cloves
– Optional: garlic, horseradish or chili for extra flavor
PREPARATION
- Preparing the zucchini and onions:
– Wash the zucchini thoroughly, remove the flowers and stems and cut into bite-sized pieces. Remove the seeds from very large and soft specimens.
– Cut onions into rings.
- Make vinegar broth:
– Bring vinegar, water, sugar, salt and spices to the boil in a large pot.
- Cook zucchini:
– Add the zucchini pieces and cook for up to six minutes, depending on the size of the pieces.
- Insert:
– Remove the zucchini pieces with a slotted spoon and layer them in sterilized jars, alternating with the onion rings.
– Pour the hot stock evenly into the jars so that the zucchini are completely covered. Make sure the spices are well distributed.
- Close jars and let cool:
– Close the jars and let them cool. The pickled zucchini should sit for at least 24 hours for optimal taste.
- Mediterranean seasoning: For a Mediterranean touch, you can season the zucchini with herbs such as thyme, oregano and basil.
- Freeze: Zucchini can also be frozen raw. They will last in the freezer for around 6 to 12 months.
- Storage: The optimal storage temperature for fresh zucchini is between 12 and 15 degrees Celsius. They should always be stored in a cool, dark and airy place.