Sweet and Sour Zucchini

Sweet and Sour Zucchini is a tangy, aromatic side dish made with fresh zucchini, vinegar, garlic, and herbs. It’s the perfect make-ahead appetizer or summer snack—especially when served chilled on toasted bread or as part of an antipasto platter. Whether you’re preserving garden zucchini or just craving something light and flavorful, this recipe is a must-try.

Why Everyone Will Love This Recipe

• Flavor-packed: The balance of sweet vinegar, fresh herbs, and garlic gives this dish a bold yet refreshing taste.
• Great for entertaining: Serve it as part of a charcuterie board or light lunch.
• Make-ahead magic: Once sealed, the jars can be stored and enjoyed for weeks.
• Versatile: Works as a side, a spread, or even a sandwich topper.

What Is Sweet and Sour Zucchini?

Sweet and Sour Zucchini (also known as zucchine in agrodolce in Italy) is a classic preserve in Mediterranean kitchens. It's often prepared during summer months when zucchini is abundant. Traditionally layered in jars with fresh herbs and steeped in a sweet vinegar brine, this dish embodies the principles of comfort food and sustainable home cooking—capturing peak-season produce to enjoy year-round.

Pro Tips for the Best Sweet and Sour Zucchini

• Use firm, fresh zucchini for best texture—overripe ones can become mushy.
• Don’t overcook the zucchini in the vinegar; you want them tender, not limp.
• Sterilize jars properly before filling to ensure a safe, long-lasting preserve.
• Layer herbs carefully to distribute flavor throughout the jar evenly.
• Let the jars rest at least 24 hours before opening for maximum flavor.

Frequently Asked Questions

Can I Use Apple Cider Vinegar Instead of White Wine Vinegar?

Yes, apple cider vinegar adds a fruity note and works well as a substitute, though it may slightly alter the color and flavor.

How Long Should I Let the Jars Rest Before Eating?

For the best flavor infusion, let the sealed jars sit for at least 24 hours before opening.

Do I Need to Use Whole Black Peppercorns?

Whole peppercorns add subtle heat and visual appeal, but you can use cracked pepper if preferred—just reduce the amount slightly.

Can I Skip the Garlic?

You can, but garlic adds depth. If you're sensitive to it, consider using roasted garlic or garlic-infused oil for a milder touch.

What’s the Best Way to Serve This?

Sweet and Sour Zucchini is great with crusty bread, grilled meats, or added to sandwiches and grain bowls for a zesty boost.

How to Store

Once sealed and cooled, store the jars in a cool, dark place such as a pantry or cupboard. After opening, refrigerate and consume within 7–10 days. Always use a clean utensil when serving to maintain freshness.

How to Freeze

Freezing is not recommended for this recipe as it alters the texture of the zucchini and can compromise the brine. For longer shelf life, stick to proper canning methods and pantry storage.

How to Make Sweet and Sour Zucchini

Step 1

Step 1

Wash thoroughly and slice into thin rounds. Set aside.

Wash thoroughly and slice into thin rounds. Set aside.

Step 2

Step 2

In a saucepan over medium heat, combine vinegar and sugar. Stir until dissolved.

In a saucepan over medium heat, combine vinegar and sugar. Stir until dissolved.

Step 3

Step 3

Add garlic, olive oil, and salt. Simmer for 10–15 minutes to let the flavors meld.

Add garlic, olive oil, and salt. Simmer for 10–15 minutes to let the flavors meld.

Step 4

Step 4

Add the sliced zucchini and simmer for 5 more minutes until slightly tender but still firm.

Add the sliced zucchini and simmer for 5 more minutes until slightly tender but still firm.

Remove from heat and let the mixture rest briefly.

Step 5

Step 5

Remove from heat and let the mixture rest briefly.

In sterilized jars, layer zucchini with fresh mint, basil, and a few peppercorns. Repeat until jars are full.

Step 6

Step 6

In sterilized jars, layer zucchini with fresh mint, basil, and a few peppercorns. Repeat until jars are full.

Pour the warm brine over the zucchini, ensuring everything is submerged. Seal the jars tightly.

Step 7

Step 7

Pour the warm brine over the zucchini, ensuring everything is submerged. Seal the jars tightly.

Place the jars upside down in a pot of cold water. Bring to a boil and cook for 30 minutes.

Step 8

Step 8

Place the jars upside down in a pot of cold water. Bring to a boil and cook for 30 minutes.

Let the jars cool completely. Store or open one right away and enjoy on toasted bread or alongside grilled meats.