The zucchini, which is rather undemanding to grow, is a pumpkin plant and requires little care in the garden. Despite this, it brings a bountiful harvest in the summer. As a rule, so many zucchini are ripe at once that they cannot be eaten. There is the possibility of pickling the green vegetables sweet and sour and preserving them for the winter.

Sour pickled zucchini are a delicious side dish

Pickle zucchini sweet and sour

Soaking in vinegar water is an easy way to preserve various vegetables such as cucumbers, peppers, pumpkins or zucchini. A tasty recipe requires only a few ingredients that are usually found in every household. The amount of work is limited.
The following items should be available:

  • a large saucepan
  • a slotted spoon
  • Screw or swing top jars that need to be sterilized in hot water before use

Ingredients for pickled zucchini

  • 2 kg zucchini
  • 2 onions
  • 750 ml white wine vinegar or apple cider vinegar
  • 500ml of water
  • 300 grams of sugar
  • 2-3 tbsp salt
  • 2 tbsp ready-made cucumber spice mix

For such a mixture, you can also put together different spices yourself, such as
Dill, mustard seeds, coriander, allspice, fennel seeds, cloves, juniper berries, bay leaf, rosemary sprigs or thyme.
Depending on your taste, you have the option of combining the zucchini with other vegetables such as garlic cloves, small onions or a chili pepper.

How to pickle zucchini step by step

  1. Wash the courgettes and remove the ends and stems.
  2. Cut the zucchini into bite-sized pieces. In the case of large fruits, it is advisable to first divide them lengthways and remove the seeds.
  3. If you want to combine with other vegetables, these are also cleaned and divided into pieces.
  4. Boil the vinegar with water, sugar and salt and all the spices in a large saucepan.
  5. Add the zucchini and the other vegetables and cook for about five minutes.
  6. Take all the pieces of vegetables out of the broth with a slotted spoon and spread them over the glasses provided.
  7. Pour the jars to the brim with the hot liquid and close them immediately. You can turn the jars upside down for a few minutes. This creates a vacuum in the glass and reduces the risk of bacteria penetrating.
  8. Let the jars cool down completely before they go into the cellar or pantry.

Sweet and sour pickled zucchini can be kept for several months in a sealed jar. Decorated with a decorative bow, a glass with the pickled garden fruit becomes an individual gift for friends.

The garden journal freshness ABC

How can fruit and vegetables be stored correctly so that they stay fresh for as long as possible?

The garden journal freshness ABC as a poster:

  • as a free PDF file to print out yourself

Category:

Vegetable garden