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+ servings

Canned Zucchini

Canned zucchini recipe. Zucchini with tomatoes, carrots and onions in the perfect syrup.
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 6 quart jars
Author: Valentina


  • 3 lbs medium zucchini, appromimately
  • 1 1/2 lbs tomatoes, any tomatoes
  • 2 small/medium onions
  • 3 garlic cloves
  • 12 baby carrots, or cut a large carrot into strips
  • 6 small dill sprigs
  • 1 pepper (red, orange or yellow)
  • 8 cups water
  • 1 cup granulated sugar
  • 1 cup distilled vinegar
  • 2 ½ Tbsp canning salt
  • 3 large bay leaves, 6 very small
  • 6 whole black peppers


  • Slice zucchini into about ¼” to ½” slices, onions into thin rings, slice garlic cloves and cut pepper into strands.
  • Prepare syrup. In a large pot combine water, sugar, vinegar and salt. Bring to a boil and remove from heat.
  • Clean and prepare canning jars.
  • Fill canning bather with enough water so when jars are submerged the water is about 1” from the top of jars. Bring water to a boil. (Be sure to use rack).
  • Evenly add the (or divide among jars) carrots, onion slices, pepper head, dill sprig, pepper, tomato(s) and bay leaf between the jars.
  • Fill each jar with the zucchini slices.
  • Pour syrup into each jar.
  • Wipe rim of the jars. Close lid and lightly twist on the band, not TOO tight.
  • Add jars to boiling water, cook 8 minutes on med/high heat. Remove jars from water. Tighten bands all the way.
  • Lay out a towel or small blanket on table or counter tops, place all the jars UPSIDE DOWN on towel. Cover jars with a towel or blanket and let it sit this way for about 12 hours or overnight.
  • Enjoy.