If you have too many zucchini growing in your garden in the summer I have a perfect recipe for you: my mom’s sweet and sour zucchini pickles with mustard. This zucchini preserve is easy and quick to prepare in the summer and to keep in the pantry for the winter. The courgette slices are placed in jars and then covered with a delicious sweet and sour liquid. This liquid is enriched with mustard which adds a slight spicy aftertaste and makes them fragrant and inviting. As I mentioned in the title, it is our family recipe and we have been using these slightly crunchy and flavourful zucchini, for a very long time now, as a side dish to fish or meat, vegetable or cereal main courses. It is a very simple recipe that requires little cooking time but guarantees a good and wholesome homemade preserve.
Sweet and sour zucchini pickles with mustard – family recipe
- 1 l of water
- 300 g of white sugar
- 180 ml of white wine vinegar
- 3 tbsp of salt
- 150 g mustard (sauce)
- 3 dried bay leaves
- 5 dried juniper berries
Instructions sweet and sour zucchini pickles with mustard
- Prepare your jars for zucchini by sanitizing the jars and lids. Check out online guides on how to properly sterilize canning jars.
- Once your jars are ready, fill them with the zucchini cut into slices about 1 cm thick. Obviously wash, pat dry and cut the zucchini tips first. Then divide them among the prepared jars. You can use both yellow and light or dark green zucchini. Fill each jar carefully by lightly pushing the zucchini discs in but do not overfill the jar.
- Prepare the liquid for the preserve. In a pan pour the water, add the sugar and stir to dissolve. Now add the vinegar, salt, bay leaves and dry juniper seeds. Bring everything to a boil. Once the liquid is boiling, turn off the heat and add the mustard. Mix carefully.
- Once the liquid becomes lukewarm, pour it over the prepared zucchini. You can also use it once it iscompletely cold. Sometimes when I have the liquid left over, I keep it in the refrigerator for a few days and then add it to the new portion of zucchini to be preserved.
- Remember to fill the jars to the brim. Close and at this point move on to boiling the jars (pasterization).
Note from the author of this recipe
- Approfitto un secondo per dirvi che apprezzo tantissimo che avete deciso di preparare la mia ricetta. Se vi fa I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^
- Take a fairly high pot and place a cotton cloth in the bottom. This prevents boiling jars from hitting the bottom of the pot and ruining it, or worse, breaking during pasterization.
- Place the jars inside the pot and fill it with cold or lukewarm water. Covering the jars completely.
- Bring the water to a boiling point and continue to cook on medium heat for 10 – 15 minutes. Turn off the heat, let them cool and then gently take the jars out of the water and let them cool completely.
Once the jars have cooled, check if there is a vacuum effect on the lids and store in your pantry. Once the jar of zucchini has been opened, keep it in the refrigerator and eat within a couple of days.
lot of love. B.
p.s. If you are looking for a recipe for an easy and delicious summer side dish, check out my Roasted barbecue potatoes with parsley and garlic sauce (photo below)