Follow us


Pickled zucchini, the perfect preserve for the whole winter!

Pickled zucchini

Perfect as an appetizer, to fill bruschetta or to accompany main courses, pickled zucchini will keep perfectly throughout the winter!

Canned zucchini in vinegar are a typically summer recipe that is easy to prepare and keep all winter long. Excellent to serve as an appetizer and possibly seasoned with salt and olive oil, or to enrich bruschetta or to accompany fish and meat main courses.

To prepare the zucchini pickles we advise you to choose vegetables that are not too large in order to obtain a crunchy final result! The most important step not to be overlooked is that of sterilizing the jars : you simply have to insert your jars in a pot with cold water and boil for 30 minutes .

Now that you know some essential tricks, let’s find out this recipe!

Pickled zucchini
Pickled zucchini

Preparing the recipe for pickled zucchini

  1. Wash, cut the ends and slice the courgettes .
  2. Take a pot with water and put the courgettes together with the garlic, oil, white vinegar, fennel, a pinch of salt and peppercorns.
  3. Cook for 5 minutes from boiling, then let it rest over the heat for a few minutes.
  4. Pour everything into sterilized jars making sure that their liquid covers the zucchini by 1 ml more.
  5. Your courgettes are ready!

Variants and tips for pickled zucchini

In addition to the fennel, enrich your preserve with parsley or mint if you want. To make it even tastier, you can add two finely sliced ​​white onions . Always remember to check that the vacuum seal is not lost: if the lid does not make its typical noise when opening the jars, do not eat the contents.

If you want to try to prepare raw pickled zucchini, skip the 5-minute cooking process in boiling water. Put the preserved zucchini in the sterilized jars along with the seasonings and the mixture of water and vinegar. Close the jars and let them rest for an hour, then submerge them by 5 cm in a pot with boiling water for 20 minutes … and they are ready!


Let the pickled courgettes rest for 24 hours in order to obtain a stronger taste. Then keep in well sealed jars for more than 2-3 months .

You may also like to taste theclassic zucchini in oil or grilled ones in oil .

Riproduzione riservata © - WT

Most read