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–+ servings

Sweet and sour zucchini pickles with mustard – family recipe

Sweet and sour zucchini pickles with mustard is an easy and flavourful preserve. Perfect as an appetizer, side dish or in a salad.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course pickled preserves
Cuisine gluten free, lactose free, vegetarian
Servings 2 (for about 1,7 of the pickle liquid)
Calories 123 kcal

Ingredients
  

  • zucchini
  • 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
 

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. ^_^

Pasterization instructions

  • 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.

Notes

The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.

Nutrition

Serving: 1.7lCalories: 123kcal
Keyword appetizer idea, cold appetizer, homemade, preserves, summer, sweet and sour, zucchini
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