Whole zucchinis in a basket.
Canning Zucchini Is As Simple As Making Pickles (And Just As Versatile)
Canning zucchini may not seem super useful, but it lets you enjoy this veggie well beyond its peak season in everything from zucchini hummus to sandwiches and burgers.
The best way to pickle zucchini is a simple water bath canning method. Start sterilizing your canning jars by first washing them in the dishwasher or with hot water and soap.
Once they're dry, put the open jars in the oven at 275 degrees Fahrenheit for 10 minutes while boiling the lids in hot water. Make sure your jars are oven-safe.
Meanwhile, wash the zucchini and chop it into cubes or slices of equal size. Boil them for two minutes, remove them from the water, then start making your pickling brine.
Start by boiling vinegar, sugar, and salt, plus flavorings like chili flakes, minced garlic, or lemon. Place the zucchini into the dry jars and pour the hot brine over them.
Leave some space at the top of each jar and eliminate air bubbles by stirring with a chopstick or skewer. Screw the lids on tight and boil the jars again for around 10 minutes.
You can then store your canned zucchini in the pantry. Whenever you open a jar, you must move it to the fridge to keep the veggie's freshness and quality intact.