Sweet and sour zucchini pickle

Sweet and sour zucchini pickles

Prep time: 8 minutes

Cook time: 7 minutes

Serves: 3 jars

This pickle is seriously delicious, as well as being cheap and easy to make! Pickling is a great way to preserve summer zucchini from the garden! Preserve the zucchini harvest by canning zucchini pickles with this sweet and sour zucchini pickles recipe. Any type of zucchini can be used for pickling. The zucchini should be bright colored and free of blemishes, soft spots, and wrinkled skin. These delicious sweet-and-sour pickles are great to serve on bread or as a side dish.

A few tips for pickling:

  • Use pickling salt – Be sure to use pickling salt, also known as canning salt. Table salt contains iodine and anti-caking agents that can darken pickles and cause cloudiness and residue in your jars.
  • Use vinegar with at least 5% acidity
  • Make sure to sterilize the jars before using

The pickled zucchini jars also make a great gift.

Print Recipe

Sweet and sour zucchini pickle

  • Prep time: 8 minutes
  • Cook time: 7 minutes
  • Total time: 3 hours 15 minutes
  • Serves: 3 jars


  • 4 zucchini, medium size (1,5 kilo)
  • 2 onions
  • 6 tbsp salt
  • 500 ml natural vinegar
  • 450 g sugar
  • 3 tsp mustard seeds
  • 2 tsp tumeric
  • 1 tsp dill seeds
  • 2 bay leaves
  • 6 juniper berries


  • 1)

    Clean the zucchini, trim the ends then halve it and remove the seeds (with a spoon). Chop the zucchini into pieces of about 1 centimeter. Peel and slice the onion into thin rings.

  • 2)

    Layer the onions and zucchini in a bowl and sprinkling with 6 tablespoons of salt as you go. Leave to stand for 3 hours. Spoon through the vegetables once every hour. Place in the fridge to keep them cold which helps to keep the courgettes firm.

  • 3)

    After 3 hours, rinse the vegetables under running water and drain well.

  • 4)

    Bring the vinegar, sugar, mustard seeds, turmeric and dill seeds to the boil in a large pot. Let boil for about 5 minutes until the sugar is completely dissolved. Then add the vegetables and simmer for another 2 minutes.

  • 5)

    Put one bay leaf and three juniper berries in each sterilized jar, add the vegetables on top and press slightly. Then pour the boiling vinegar-herb liquid on top, till about one centimeter under the lid.

  • 6)

    Tighten the screw-on lid and put the jars upside down and let them cool down for half an hour. Then turn the jars back up and leave to cool completely. The lid of the jar will seal by itself while cooling down. This means that the jar will be pulled vacuum.

  • 7)

    Leave the jars with the zucchini pickles for at least two weeks before eating them, this way the flavors will have time to develop. The canned zucchini will keep well in the cellar or fridge for at least 6 months, probably longer. Once you open a jar, keep it in the fridge and consume within a week.


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