RAW PICKLED ZUCCHINI preserves for the winter and side dish for grilled meat or fish, easy and quick to prepare, crunchy and delicious raw.
RAW PICKLED ZUCCHINI, a very simple recipe I make every summer to have a fresh and crunchy side dish even in the middle of winter.
No need to cook them, just a few ingredients and a handful of minutes: fresh zucchini (better if from my garden or organic and local), vinegar, herbs, and a bit of patience to let them marinate.
I love them because they are crunchy, flavorful, and slightly sweet and sour, perfect to accompany a grilled meat, oven-baked fish, or even a simple cheese platter.
Compared to the classic zucchini preserved in oil, this pickled version is lighter, doesn’t require complicated sterilization, and maintains the flavor of fresh seasonal zucchini.
The great thing is you can personalize them: I add garlic, parsley, and a few peppercorns, but you can also use fresh mint or chili if you like bolder flavors.
They’re ready in just a few minutes, and after a few days of resting in the pantry, they’ll be ready to enjoy all year round.
Join me in the kitchen, today we prepare raw pickled zucchini together.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 2.2 lbs
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 2.2 lbs zucchini
- 3 cloves garlic
- 1 tbsp dried oregano
- 1 chili pepper
- 2 leaves basil
- 1 leaf bay leaf
- 1 tbsp sugar
- 2 tbsp salt
- 1 tbsp capers
- 17 oz white wine (or apple cider vinegar)
- 7 oz water
Steps
Prepare a mixture with water, vinegar, sugar, and salt, dissolve, add oregano, basil, and bay leaf, mix well.
Cut the zucchini into pieces, place a portion in the sterilized jars, add garlic, chili pepper, and pour some brine.
Continue until almost reaching the top, compress and cover with the liquid, then cap and put in the fridge.
You can consume them after a couple of days or, if you want to preserve them for winter, vacuum seal them.
Fill a saucepan with water, wrap the jars in a cloth, and cook for about 20 minutes, remove from saucepan, place upside down until cooled.
Store them in a dark place for at least a month before using.
Bon appetit
If you like the recipe, click on the stars at the bottom. THANK YOU!
RAW PICKLED ZUCCHINI preserves and side dish
Extra tips
Cut the zucchini into thin slices to let them marinate faster.
If you want a sweeter flavor, add a teaspoon of sugar to the vinegar.
For a gourmet touch, try flavoring with juniper berries or mustard seeds.
FOLLOW ME ON TELEGRAM AND ENABLE NOTIFICATIONS
FOLLOW ME ON TIKTOK
FOLLOW ARTE IN CUCINA ON INSTAGRAM
MORE RECIPES HERE
FAQ RAW PICKLED ZUCCHINI preserves and side dish
How long do raw pickled zucchini last?
If stored in sterilized and well-sealed jars, they last up to 6-8 months in a dark pantry.
Do I need to blanch the zucchini before pickling?
No, this recipe uses raw zucchini, so they remain crunchy.
Can I use a vinegar other than white wine vinegar?
Yes, you can also use apple cider vinegar for a milder taste.
When can I eat the zucchini after preparing them?
After at least 3-4 days of resting, so they marinate well.
Can I add other vegetables?
Certainly! You can mix with carrots, onions, or peppers for a quick vegetable mix.
