Zucchini season is here! Thanks to the solar heat and the almost daily rain, our garden gives an abundant amount of delicious zucchini. So there are zucchini in our daily menu, but one amount remains in excess. That’s why we start thinking about what to prepare and preserve in jars for the winter months. Every year we grow fruits and vegetables in our garden and store some of the products in different ways for the winter months – dried fruits and vegetables, frozen fruits and vegetables, and canned foods in jars.

One of my favorite foods in a jar is Pickled “Zucchini” – slightly crunchy with a pleasant sour taste and a slight aroma of dill! Prepared without added sugar and preservatives, only with home-made grape vinegar and Himalayan salt. Canned zucchini pickles in jars are typical for the Dupnitsa region of Bulgaria, but there are small differences in family recipes. The main recipe includes chopped zucchini and dill flowers, peppercorns and salt, fruit vinegar and sugar. My pickle recipe “Sour zucchini” is a healthy version of our family recipe – no added sugar! And since we had a small amount of apples from the garden last fall, it was impossible to make apple cider vinegar. But we had a lot of red grapes and we made wonderful red grape vinegar! That is why this year we will prepare all the recipes with our home-made red grape vinegar. I use Himalayan pink salt because it has a rich mineral composition and rich mineral taste. I like to feel the taste and aroma of zucchini, so I only add dill flowers as a spice.

Pickled ”Sour zucchini”

Course: Food in jars, Recipes









Canned zucchini pickle in jars


  • 2500 g zucchini /courgette/

  • 50 ml. home-made red grape vinegar
    can be replaced with apple cider vinegar

  • 40 g Himalayan pink salt
    can be replaced with any other salt

  • 1100 ml. spring water

  • 5 pcs. dill blossom
    can be replaced with dill leaves

  • 5 pcs. glass jars with a capacity of 800 ml

  • 5 pcs. metal caps for jars

  • – a large pot with a lid


  • I wash the zucchini well with water and set aside. I wash the dill flowers with water and let them drain. I wash the glass jars with warm water and dishwashing detergent. I wash the metal caps to close the glass jars with water. At the bottom of each jar I put a few dill flowers.
  • I cut each zucchini into several pieces and then cut into pieces as long as the height of the glass jar. I carefully arrange the zucchini pieces inside the jar as tightly as possible, but without crushing the zucchini. I continue to arrange the zucchini until all the jars are full.
  • I add to each glass jar 10 ml of vinegar and 8 g of Himalayan salt. I carefully pour spring water into each jar until the jar is filled to the top of the throat – about 220 ml. water in each jar.
  • I put a metal cap on each jar and press on top with a press to close glass jars. If the glass jars have screw caps, tighten the caps well by hand!
  • In a large pot with a lid, I arrange the glass jars on the bottom and fill with enough water – the water in the pot should be at least 3 fingers above the jars! I turn on the stove to heat to the highest degree and place the pot on the stove. When the water in the pot starts to boil, I reduce the heat to medium and let it boil for 15 minutes. Then I turn off the stove and carefully remove the pot with the jars, set aside to cool. When the water has cooled in the pot, I carefully remove the jars and dry them.
  • I carefully arrange the jars in the basement and leave them to mature until winter. It is good for the jars to mature for at least 1 month before consumption – during this time the zucchini pieces are seasoned with salt and vinegar!


  • Nutritional value per 100 g. product:
  • Energy value – 18.38 kcal
  • Protein – 2.00 g
  • Carbohydrates – 2.02 g
  • Fat – 0.00 g
  • Fiber – 1.00 g
  • The amount of ingredients in the recipe is for 5 jars of 800 ml!