Sweet and Sour Zucchini

Name: Sweet and Sour Zucchini
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Zucchini 2.2 lbs; White wine vinegar 0.83 cup; Extra virgin olive oil 0.6 cup; Sugar ¾ cup; Basil 1 leaf; Juniper berries 5 berries; Bay leaves 3 leaves; Ground black pepper 5

it br es fr de

461

Calories per serving

Gluten Free
Lactose Free
Vegetarian
Vegan

Energy Kcal 461
Carbohydrates g 43.7
of which sugars g 43.5
Protein g 3.4
Fats g 30.3
of which saturated fat g 4.43
Fiber g 3.6
Sodium mg 14

Difficulty: Easy
Prep time: 20 min
Cook time: 10 min
Serving: 4
Cost: Low
Note + the time for sterilizing the jars and re-boiling

PRESENTATION

Bright, punchy flavor highlights every bite of sweet and sour zucchini, making it one of those great summer dishes families reach for again and again. Zucchini agrodolce brings together tender zucchini slices dressed in a tangy sauce that's both a little sweet and just enough zesty. Lively colors with that classic Italian twist mean this Italian zucchini side dish always looks nice set out at gatherings—those picnic tables get a whole lot brighter! While most zucchini recipes lean mellow, this one adds a cheerful kick perfect for family picnics, potlucks, or quick weeknight dinners. What everyone really notices is that soft, flavorful texture together with a lovely shine—you really can see the fresh summer vibe. Served cold or even just at room temp, it's a friend to backyard BBQs, kids' lunches, and at-home brunch boards (pretty awesome next to grilled chicken or pasta). Since every bite has a bit of tartness balanced with a subtle sweetness, it hits those crowd-pleasing notes picky eaters and adventurous folks both enjoy.

Kids usually go for the light, fresh taste while adults appreciate how this zucchini agrodolce works with meals all day long. Reliable as a go-to zucchini salad, it slides in with sandwiches as a condiment, brightens up charcuterie boards, or simply makes veggie trays less forgettable. The original recipe might come from Italian kitchens, but honestly, it’s just a super FLEXIBLE side that busy families like to keep on hand. Great for making healthy plates a little more fun—the kind of thing you end up packing for every outing because it holds up well in a cooler (no worries about sogginess). Goes from casual snacks to special occasions with no fuss. When it comes to zucchini recipes, this is one of those good ideas for making the most of fresh produce all season. Simple, reliable, tasty—sweet and sour zucchini proves time and again why it should hang out at every summer table with a flavor that always feels special but never fussy. (Try leftovers tucked into wraps or with grilled sausage—always delicious and a hit for family meals.)

How to prepare Sweet and Sour Zucchini

To prepare the sweet and sour zucchini, start by sanitizing the jars and lids, as indicated in the guidelines from the Ministry of Health at the end of the recipe.
Carefully wash the jars and their lids 1, then line a large pot with high sides with a clean dish towel and place the jars in the pot with the opening facing upwards. Wrap one or more dish towels around the jars so they don't break by bumping into each other during boiling.
Fill the pot with water until it covers the jars and bring to a boil, then lower the heat and leave the jars in the pot for another 30 minutes. Ten minutes before draining the jars, also immerse the lids to sterilize them 2. Once the necessary time has passed, turn off the heat and let cool.
When the water is at room temperature, take the jars out of the pot and let them drain well, inverted, on a kitchen towel 3. Alternatively, you can dry them by putting them in the oven at the lowest setting

After completing this important operation, wash, dry the zucchini thoroughly and remove the ends 4. Then, using a mandoline or a vegetable peeler, cut them into thin slices lengthwise 5, then blanch them on both sides for a few seconds on a hot grill, turning them with kitchen tongs 6.

Place the grilled zucchini to cool completely in a baking dish 7 and in the meantime, prepare the marinade. In a non-stick saucepan, place vinegar 8 and olive oil 9, then turn on to low heat.

Add also the juniper berries, peppercorns, bay leaves 10, and finally the sugar 11: cook and stir with a wooden spoon until it reaches boiling point 12, then immediately turn off the heat and let the mixture cool.

At this point, you can proceed with the filling: fill the jars with the cold zucchini, pressing them well inside with a fork or kitchen tongs 13 then add the basil leaf 14. After the marinade has cooled, add it little by little until it completely covers the zucchini 15 but stopping 1 cm from the edge.

Position the press to compress the vegetables in the jar 16, then close the jars 17. If you use jars with screw caps, screw them tightly but not too tightly 18. At this point, proceed with the boiling of the jars, or pasteurization, following the guidelines from the Ministry of Health mentioned at the end of the recipe. If you use jars with screw caps, once the jars have cooled, check if the vacuum has occurred correctly: you can press in the center of the cap and, if you do not hear the classic "click-clack", the vacuum has occurred. If after reboiling you notice the formation of small air bubbles, when the jar is still hot, gently tap it on a surface to bring the bubbles to the surface, which will then naturally disappear. If you use jars with rubber gasket closures, when consuming the sweet and sour zucchini, you can test the vacuum by pulling the appropriate tab: if pulling it produces a sharp sound, it means the content has been preserved with the correct vacuum. On the contrary, if pulling the tab the gasket feels "soft", it means the vacuum was not created correctly and it is better not to consume the contents. Your sweet and sour zucchini are ready to be enjoyed!

Storage

The sweet and sour zucchini can be stored for 2 months, provided the vacuum has occurred correctly and the jars are kept in a cool, dry place, away from light and heat sources. It is recommended to wait at least 1 week before consuming the zucchini. Once each jar is opened, store it in the refrigerator and consume within 3-4 days at most, making sure to add extra virgin olive oil to keep the zucchini always covered.

Advice

After resting for a week, in the dark and dry, you can serve the well-drained zucchini with a sprinkle of fresh mint or grated lemon zest.

IMPORTANT

Homemade preparation of preserves and jams can present health risks. In a domestic environment, it is not possible to create the necessary conditions and measures to ensure the safety and suitability of food, which, on the contrary, industrial procedures can ensure to prevent dangerous contamination. It is therefore important to scrupulously follow food safety guidelines to reduce risks, but one must always keep in mind that the same food safety as professionally produced preserves and jams can never be achieved. For correct preparation of homemade preserves, we refer to the guidelines from the Ministry of Health.

For the translation of some texts, artificial intelligence tools may have been used.