Recipes for canning zucchini or how to enjoy your favorite vegetable all year round!

Did you know that zucchini is a great helper for digestive problems?

It contains both soluble and insoluble fiber, which is suitable for our intestines.

In addition, it also contains a lot of nutrients and antioxidants.

For this reason alone, it is good to always have it at hand.

Try our great recipes for canning zucchini that you will love!

Instructions for pickling for canning

There are many pickles for canning zucchini, you can use a sweet and salty pickle. However, the sweet and sour one is the most popular.

You will need

  • 1/3 liter of water
  • 2/3 liter of vinegar
  • teaspoon of salt
  • 100 g of sugar

Preparation process

  • Pour the water into the pot, add the other ingredients and bring to a boil.
  • As soon as the resulting solution comes to a boil, set it aside and let it cool.

A common procedure for canning zucchini

Try this simple recipe for canning zucchini the classic way, using a crockpot.

You will need

  • zucchini
  • infusion
  • spices – bay leaf, allspice, black pepper balls
  • carrot and horseradish circles
  • canning jars with lids
  • canning pot

Preparation process

  • Clean, wash and cut the courgettes into quarters.
  • It is very important that you sterilize all the canning jars, including the lids, before putting the zucchini into the jars.
  • Stack the zucchini wedges in jars, add spices, a wheel of carrot and horseradish – thanks to the horseradish, the zucchini will be crispy.
  • Pour the pickle and close the jars with lids.
  • Insert the jars from the canning pot so that they are not touching, cover them with water.
  • Cook at 90 degrees for 20 minutes.
  • Once done, take the jars out and turn them upside down.
  • Allow to cool and store in the cellar.
Pickled zucchini in a mason jar.

Pickled Zucchini Cabbage

As an alternative to classic cabbage, you can choose the much-loved zucchini cabbage, which you always have on hand after cooking. You can even use it as a bed for meat or in salads.

You will need

  • zucchini
  • salt
  • crystal Sugar
  • vinegar
  • crushed cumin

The amount depends on your taste, it is better to season less, you can add at any time.

Preparation process

  • As a first step, sterilize all the necessary canning jars – including the lids.
  • Then peel the courgettes and grate them on a coarse grater.
  • Add salt, sugar, cumin and vinegar to the grated zucchini – adjust the amount to your liking.
  • Leave the mixture prepared in this way for at least 20 minutes – the zucchini will release the necessary juice.
  • Place the zucchini mixture – zucchini cabbage in the prepared canning jars.
  • Wipe the rims of the jars and seal.
  • Stack the glasses in a pot 1 centimeter apart and cover with water.
  • Cook at 80 degrees for 20 minutes.
  • After removing the jars from the pot, turn the lids down on a tea towel and leave to cool.
  • Store in suitable conditions.
Pickled zucchini in canning jars.

We also have luxurious recipes for pickled cabbage in jars: prepare a vitamin bomb!

Canning zucchini with tomatoes

Get inspired by this luxurious recipe for pickled zucchini with tomatoes and dill. It’s simple and absolutely delicious!

You will need

  • 1.5 kg of zucchini
  • 1 ½ kg of tomatoes
  • 2 medium onions
  • 3 cloves of garlic
  • 6 small sprigs of dill
  • 8 cups of water
  • 1 cup of sugar
  • 1 cup of vinegar
  • 2 ½ tablespoons of preservative salt
  • 2-3 large bay leaves
  • 6 black pepper balls

Preparation process

  • Before you start, you need to sterilize all the necessary canning jars – including the lids.
  • Wash the zucchini properly, clean it and cut it into rounds.
  • Remove the stem from the tomatoes, rinse them and cut them into halves or quarters.
  • Next, prepare the onion and garlic – also cut into rounds.
  • Prepare the marinade – mix water, sugar, vinegar and salt in a large pot – bring to a boil.
  • Place zucchini with chopped tomatoes in each glass – add a little bit of onion, pepper, dill, bay leaf, garlic.
  • Top up with pickle and wipe the rims of the glasses.
  • Cover tightly and place in the pot.
  • Stack the glasses so that they are not touching.
  • Add water and cook at 85 degrees for 20 minutes.
  • Then pull out the jars and turn them upside down.
  • Allow to cool and store.
Pickled zucchini with tomatoes in canning jars.

Also, be inspired by our recipes for canning tomatoes in many different ways. You will love them!

Pickled courgette lecho

If you are a fan of vegetables, then you will definitely enjoy this recipe, which contains a lot of vegetables.

You will need

  • 2 large courgettes
  • 8 tomatoes
  • 8 peppers
  • 3 onions
  • 2 cloves of garlic
  • oil
  • salt

Preparation process

  • First of all, prepare canning jars and lids – sterilize them.
  • Then cut the onion into pieces, which you put in the pan to vitrify.
  • In the meantime, clean the tomatoes, peppers and zucchini and cut them into smaller pieces, grate the zucchini on a coarser grater.
  • Then add the vegetable mixture to the sautéed onion and fry for 10 minutes.
  • Then add water and simmer for another 10 minutes.
  • Add salt as needed.
  • Fill the resulting lecho into jars and seal tightly.
  • Place the jars in a canning pot, cover them with water and cook at a temperature of 85 degrees for 20 minutes.
  • After removing the jar, turn it upside down and let it cool.
  • Store in a cool, dark place.
Canned vegetable lecho in mason jars with fresh vegetables placed next to it.

Canning sweet zucchini

Do you think zucchini belongs more to those salty dishes? Oh no, have you tried zucchini compote yet? Many people compare it to a pineapple. Try it and see for yourself.

You will need

  • zucchini
  • water
  • sugar
  • cinnamon
  • lemon, orange
  • citric acid
  • pineapple essence

All the amount of ingredients depends on your taste.

Preparation process

  • Peel the courgettes, remove the seeds and wash them.
  • Cut it into small pieces and put it in a bowl, cover the zucchini with water and add vinegar to taste.
  • Place the bowl of zucchini in the refrigerator and let it sit for at least 12 hours.
  • Then add sugar, a piece of cinnamon and cook until the zucchini turns glassy.
  • Once the zucchini is cooked, remove and set aside.
  • Add lemon slices, juice from two oranges and pineapple essence to the remaining juice – boil briefly.
  • Finally, strain the juice and let it cool.
  • Place the zucchini cubes in jars that you have sterilized beforehand.
  • Pour the cooled brine over the zucchini.
  • Cover and cook at 80 degrees for 20 minutes.
  • Then turn the jars upside down and let them cool.
  • Store in the basement or pantry.
Zucchini compote in mason jars.

Canning sweet zucchini is very simple – don’t be afraid to experiment, you can use, for example, homemade fruit juices instead of a sugary mixture. You can also change the spices. For example, star anise or cloves are suitable.

Other ways of preserving zucchini

Zucchini is a great helper for preparing zucchini puddings . See what else you can make with zucchini.

Zucchini butter

You will need

  • 1 kg of zucchini
  • ¼ cup olive oil
  • 2 shallots
  • garlic – to taste
  • salt and pepper – to taste

Preparation process

  • Thoroughly clean and wash the zucchini.
  • Grate it into coarse strips and let it drain in a colander.
  • Heat the olive oil in a deep pan.
  • Peel the shallots and add to the pan and sauté.
  • Then add the zucchini, garlic and salt and pepper and cook until the zucchini reaches a spreadable consistency.
  • Keep refrigerated.

Butter tastes best on toast.

Zucchini butter in a bowl with slices of toasted bread.

Zucchini marmalade

You will need

  • 5 cups of grated zucchini
  • 2 oranges
  • 2 lemons
  • a piece of ginger
  • 1 stick of cinnamon
  • 6 cloves
  • 1 grated and peeled green apple
  • 4 cups brown sugar
  • 2 fresh jalapeno peppers
  • 4 watercress flowers

Preparation process

  • Using a vegetable peeler, peel the oranges and lemons and cut them into rounds.
  • Cut the remaining white pith from the oranges and lemons.
  • Place lemon zest, grated ginger, cinnamon, cloves in a spice bag and tie the bag in a knot.
  • Add the grated zucchini, apple and sugar to the pan.
  • Slice the oranges and lemons and add to the other ingredients in the pan.
  • Bring the mixture to a boil, stirring constantly – stir until the sugar dissolves.
  • Puree the entire mixture thoroughly – you can use an immersion blender to help – but watch out for the spices.
  • Then put the strained mixture back on the stove and cook some more.
  • If the mixture is foamy, you can add 1/2 teaspoon of butter or margarine.
  • Stir the mixture frequently – until it reaches a gel texture, about 45-50 minutes.
  • Prepare mason jars with lids and sterilize them properly.
  • Then pour the hot marmalade into the dry glasses.
  • Wipe the lids, cover and place in the pot – the glass must not touch.
  • Sterilize at 85 degrees for 20 minutes.
  • After removing from the pot, turn the glass upside down.
  • Allow to cool and store in a pantry or cellar.
Zucchini jam in a jar with fresh zucchini placed next to it.

We also have all the important information about zucchini in one place for you! Read how to grow it, what you can prepare from it and what are its health benefits.

And how did you like our recipes today? Write to us in the comments!

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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