Mädi's Sweet and Sour

Pickled Zucchini



     One of the popular Swiss dishes is called raclette. It's basically raclette cheese - a mild cheese - melted, scraped onto the plate and served with boiled potatoes. A dish that consists of mostly cheese can be hard for the stomach and so it's served with pickles on the side to aid digestion. Usually these are normal dill pickles. But when Mädi has her raclette dinners at the Sternen in the winter, she serves pickled zucchini. Many people, including me, have gotten this recipe from her and her pickled zucchini is showing up at non-cheese dinners.

     The recipe looks long and time-consuming, but it's really very simple. It's just that it takes three days to make it because it requires so much 'sitting' time. I usually make a triple batch when zucchini is in season and can it for the future. If you're not one who feels comfortable canning, make a smaller batch and simply use it as you would a jar of pickles. It stays for a long time in the refrigerator.



                             Makes about 1 quarts (4 cups) 

  Day One:

     2 1/2 - 3 lbs zucchini

        -  Peel the zucchini and remove the seed center.

        -  Chop into large chunks

        -  You should now have about 8 cups of zucchini.


     1 large onion, peeled and sliced into rings

     2 T. peppercorns

     2 T. salt


        -  Add to zucchini in a large bowl and mix.

        -  Cover and leave for 24 hours.

  Day Two:

        -  Remove onions and peppercorns.

        -  Rinse and thoroughly drain zucchini.


     3/4 c. white vinegar

     3/4 c. water

     1 c. sugar

     2 T. curry powder


        -  Mix together in a saucepan and bring to a boil.

        -  Pour over the zucchini and stir well.

        -  Cover and leave for 24 hours.

  Day Three:

        -  Put the zucchini and the syrup into a large pot and bring to a boil.

        -  Boil for one minute.


        -  From here, the zucchini, with it's sauce, should be

            put into glass jars and sealed. In Switzerland, they simply screw

            the lids on and turn the jars over to cool. I've never trusted that

            method and so I can them in the following way...


        -  Pack hot into jars, leaving a 1/4" head space.

        -  Remove air bubbles and seal with lids.

        -  Process for 15 minutes in boiling water bath.



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