Sweet and sour pickled zucchini are a quick, nutritious, fresh and light summer side dish to make and enjoy on the hottest days of the year.
Marinated pickled courgettes are a delicious and very versatile dish that can be served both as an appetizer and as a side dish, alone, on a slice of toasted bread or as a topping for canapés.
As you already know, courgettes are one of the vegetables that I love the most and, consequently, I use it a lot in the kitchen. Among the most delicious courgette-based recipes, you can take a look at these tasty Savory Courgette and Sun-Dried Tomato Muffins, or try this Baked Courgette Frittata and these Mini Potato Cakes Filled with Courgettes and Turmeric Sauce. Then, you can’t miss the classics such as Zucchini Alla Scapece (in an air fryer) and Baked Potatoes and Zucchini, Grandma Rosa’s recipe.
This is a perfect recipe especially for the warmer months, and it’s ideal to prepare if you have excess zucchini and if you don’t want to turn on the stove, as this is a preparation that involves its use raw.
Furthermore, they also lend themselves very well as preserves, which will allow you to enjoy these delicious pickled zucchini even when they are not in season.
How to make marinated pickled zucchini
Preparing these sweet and sour marinated raw courgettes is really very easy. All we need to do is cut thin slices of zucchini and marinate them in a very simple pickled liquid made out of: water, vinegar, oil, salt and sugar, which is the same one we used to cook the vegetables in the homemade Italian style rice salad.
Season everything with slices of garlic, chopped fresh mint leaves and a pinch of dried chilli pepper, if you like it spicy. Et voilà: our preparation is finished! Now we just have to wait a few hours for the marinade to do its magic and… enjoy!
How to serve pickled zucchini
Pickled zucchini are excellent as a side dish or a refreshing appetizer to accompany your favourite vegan second courses. I love them with tofu either oven baked in parcels or simply grilled, as a part of a Buddah bowl and to enrich mixed salads.
Furthermore, these courgettes lend themselves well to enriching savoury brioche breads, sandwiches, wraps and bruschette.
The main advice to best enjoy these pickled zucchini is to leave them to marinate at room temperature or in the refrigerator for at least one night before enjoying them.
You will notice that the skins will gradually change colour, going from bright green to opaque. The more they are marinated, the richer in flavour they will be.
How to store and how long they last
These marinated pickled zucchini can be kept in the refrigerator covered in cling film or in an airtight container for 3-4 days.
Alternatively, they can be placed in sterile glass jars and boiled in plenty of water for about 30 minutes. Leave the jars to cool in the boiling water until they reach room temperature and the vacuum has formed, then label and place in the pantry or in a dark, dry place and consume throughout the year.
Please Note. Once opened, jarred pickled zucchini should be used within 5 days.
Easy Pickled Zucchini Recipe
4-5 Medium Zucchini (around 600-750g)
2-3 Garlic Cloves
2 Fresh Mint Sprigs
Chilli Flakes (optional)
…for the marinade…
250 g White Vinegar
250 g Water
30 g Brown Sugar
1 tbsp Sea Salt
25 g Vegetable Oil
1. Add all the ingredients of the marinade to a saucepan, mix well and place over medium heat until boiling. Boil for 2 minutes, then turn off the heat and set aside.
2. Wash the zucchini and dry them well, then slice them thin with a mandolin and place them in a glass bowl that can hold at least 2 litres.
3. Chop the garlic cloves and the fresh mint leaves, also well washed and dried.
4. Add the garlic, mint and chilli pepper flakes to the bowl with the zucchini.
5. Pour over the zucchini slices the marinade liquid previously prepared which will have cooled slightly.
6. Leave to cool down at room temperature, then cover with plastic wrap and place in the fridge for at least one night before enjoying.
Easy Pickled Zucchini
- Add all the ingredients of the marinade to a saucepan, mix well and place over medium heat until boiling. Boil for 2 minutes, then turn off the heat and set aside.
- Wash the zucchini and dry them well, then slice them thin with a mandolin and place them in a glass bowl that can hold at least 2 litres.
- Chop the garlic cloves and the fresh mint leaves, also well washed and dried.
- Add the garlic, mint and chilli pepper flakes to the bowl with the zucchini.
- Pour over the zucchini slices the marinade liquid previously prepared which will have cooled slightly.
- Leave to cool down at room temperature, then cover with plastic wrap and place in the fridge for at least one night before enjoying.