You will enjoy a rich one this yearHarvesting zucchini? This is of course great news. But with the joy comes the little problem: What should you do with all those vegetables? After all, you can't eat nothing but zucchini for weeks. Luckily, there are a few ways you can preserve your zucchini. You could do some of itfor example freezing. And for the rest we have another idea. You can pickle zucchini and preserve it. A wide variety of variants, methods and recipes are available to you, so that you can always prepare different dishes and delicacies - as a side dish for grilling, with pasta, potatoes or as a topping for bread and much more. You can get a few tips and recipes in today's article.
Store zucchini like mustard pickles in the refrigerator
Pickled zucchini, floating like mustard cucumbers in deliciously seasoned water, is a real treat. For this variant you have to cook a little, but you don't have to boil the jars yourself afterwards, sothe zucchini recipea quick alternative if you want to pickle zucchini. You can can the zucchini as follows:
- 500 g Zucchini
- 1 small onion
- 2 tbsp fine sea salt
- 460 ml apple cider vinegar
- 100 g caster sugar
- 2 TL Senfpulver
- 2 TL Senfkörner
- 1 tsp ground turmeric
- optional for a little spiciness: 1/2 teaspoon red chili flakes
Cut the washed zucchini and onion into thin slices and mix them in a bowl with the salt. Add enough ice water to completely cover the vegetables. Stir until the salt is dissolved and leave to rest for 1 hour or until the zucchini is soft.
In the meantime you can add the vinegar, sugar,Mustard powder and seeds, mix the turmeric and possibly chili flakes in a pot, bring to the boil and simmer over medium heat for a few minutes. While the sauce cools to room temperature, prepare the mason jars, as you need to sterilize them first. To do this, rinse them with soapy water and then thoroughly with clean water. Then let them dry in the oven at 120 degrees. Now you can pickle the zucchini by doing the following:
Drain the zucchini and onion and pat dry with paper towels. Then divide the vegetables into the jars and fill them with the vinegar sauce. You should make sure that the vegetables are completely covered. Seal the jars tightly and let them rest in the refrigerator for 2 days. Then the pickled zucchini is ready and can be stored in the refrigerator for up to 3 weeks.
Boil zucchini
If you would rather cook the zucchini, you can use the oven for this. After sterilizing the jars, simply leave it on and increase the heat to 170 degrees. Then place the finished and sealed jars in a deep baking dish to which you can add 3 cm of water. The glasses must not touch each other! Place the tray with the glasses in the oven until the liquid begins to simmer gently. Then reduce the temperature to 110 degrees and cook the pickled zucchini for 20 minutes. Then let it cool down gradually.
Pickle zucchini sweet and sour
The above recipe gets the sugara sweet touch, but you can also pickle sweet and sour zucchini with the following. With this variant, too, you don't need to boil the jars; you can simply let them steep in the refrigerator.
For 2 kg of zucchini:
- 2 onions
- 750 ml apple cider vinegar or white wine vinegar
- 500 ml water
- 300g sugar
- 2 tbsp salt
- 2 tbsp ready-made spice mix for pickling (or dill, mustard seeds, garlic, horseradish, chili, etc.)
- Coriander seeds
- fennel
- Pepper
- optionally cloves and juniper berries
Wash and cut the zucchini into bite-sized pieces. Large zucchini contain large seeds that you should remove. Cut the onions into rings. Then mix the vinegar, water, sugar, salt, mustard seeds and the finished or homemade spice mix in a pot and bring the mixture to the boil. Then add the zucchini pieces and cook everything together for a maximum of 6 minutes.
Now distribute the cooked zucchini and onions alternately and in layers in sterilized jars, then fill the jars with the seasoned water. Before skimming the water, stir it to distribute approximately equal amounts of spices into each glass. Seal the jars tightly and let them steep in the refrigerator for at least 24 hours.
Don't you think this would be a wonderful gift idea? So would you like somethingGive away homemade items from the kitchen, you can pickle the zucchini, put a ribbon and/or label on it and make someone happy.
Pickling zucchini – Italian style recipe
Pickled zucchini are also very popularItalian style. So if you want Mediterranean flavor and want to dream of beautiful beaches while enjoying your beloved vegetables, you can pickle zucchini Italian. In principle, it mainly depends on the spices:
For 700g zucchini:
- 250 ml apple cider vinegar
- 250 ml cold-pressed olive oil
- 3 cloves of garlic
- 2 small or 1 medium onion
- 4 sprigs of thyme
- 10 basil leaves
- pepper and salt
Cut the zucchini into bite-sized pieces (e.g. first into thick slices and then into sticks). Place the vegetables in a large pot along with the vinegar and olive oil and let everything sit for a while. In the meantime, you can peel the garlic and onion, halve the garlic and cut the onion into rings. Then mix them with the zucchini in the pot, add the thyme and bring everything to the boil. Then let the vegetables simmer over medium-low heat for 5 to 8 minutes.
Remove the pot from the heat, stir in the basil leaves and distribute everything evenly in sterilized jars. Seal them immediately and store them in the refrigerator.
Marinate zucchini in oil and garlic
Zucchini can't only be pickled in vinegar. Just oil can also be used for this purpose. The vegetables are pre-fried, but feel free to do soalso grill. Here is a simple recipe that is quick to make:
For 6 medium-sized zucchini (approx. 2 x 500 ml jars):
- 1 liter of oil
- 2 cloves of garlic
- 1 small chili pepper
- Salt
- Thyme or any other spices you like
If you would like to pickle zucchini in oil, proceed as follows: Wash and cut the zucchini into approx. 2 cm thick slices and fry them on both sides in a little hot oil in a pan. You can season them with a little salt. Cut the chili pepper into small pieces and the garlic into slices and distribute it alternately with the zucchini, thyme andthe chiliin clean, sterilized jars.
Boil the oil, immediately pour it into the jars and place them uncovered in the microwave (at 600 watts) for about 30 seconds. The oil should bubble again during this time. Then close the jars immediately. Complete! It's so quick and easy to have zucchini marinated in oil!
Danger:The Federal Institute for Risk Assessment (BfR) warns that any vegetables preserved in oil pose a risk of food poisoning under private conditionscaused by toxins from Clostridium botulinum. This is particularly true if it was not heated sufficiently during preparation and is then used for raw dishes such as salads or as a bread topping).
Recipe without cooking
Would you like to pickle zucchini?without cooking, you can do this with the following ingredients:
For 2 kg of zucchini:
- 2 onions
- 200 ml vinegar
- 40g sugar
- Salt
- Any herbs and spices such as dill, thyme, basil, peppercorns, mustard seeds, garlic, etc.
Wash and cut the vegetables into bite-sized pieces and place them in clean jars with the other ingredients. Close tightly and shake vigorously. Place the jars in the refrigerator or another cool place and let them steep for at least 24 hours (the longer, the more aromatic they will be). If the zucchini is kept refrigerated, it will last for up to 3 weeks.
As an appetizer or side dish for grilling
No matter whether you want to pickle zucchini for grilling or serve it in the form of a salad as an appetizer - if you pickle zucchinias antipastiYou can delight not only your family but all other guests. Here is a recipe idea with pre-grilled zucchini:
For 450g zucchini:
- 200 ml olive oil + 3 tbsp
- 2 cloves of garlic
- Juice of 2 lemons
- 1 tbsp fresh thyme leaves
Heat a grill and squeeze the lemons. Cut the washed zucchini lengthwise into thin strips with a vegetable slicer and toss them with the 3 tablespoons of olive oil in a bowl until all strips are completely covered. Then season them with pepper and salt. Now, before adding the zucchini, spread them on the grill and grill them for 2 minutes per side.
Pour the lemon juice into a bowl and then add the grilled zucchini strips, stir and set aside for a while to cool. Chop the garlic finely and layer it in a glass, alternating with the zucchini and thyme leaves. Finally, fill the glass with the olive oil. If air holes appear, you can remove them with a kebab skewer. Ultimately, they shouldthe zucchini stripsbe completely covered with olive oil.
Close the jar with a lid and store it in the refrigerator for up to a month. You have already pickled zucchini for grilling!
Delicious chutney with Indian spices
For topping slices of breadChutney is simply ideal. It is a spicy mix of fruits or vegetables that comes from India. For this reason, Asian spices are also typical ingredients. We have a wonderful recipe that allows you to pickle zucchini in curry and other spices.
For 350 g zucchini, diced:
- 1 onion, roughly diced
- 80g sugar
- 1/2 tsp cayenne pepper
- 1/2 tsp ground ginger
- 2 cloves of garlic, minced
- 1/2 tsp chili powder
- 1/2 tsp sea salt
- 150 ml white wine vinegar
Place all the ingredients in a large pan and heat slowly to dissolve the sugar, stirring regularly. Then increase the temperature until everything begins to simmer. Continue cooking the chutney in this way for 45 minutes. Transfer the finished chutney to a clean jar, close tightly and leave in a cool place for about a week to allow the flavors to develop.
