Making Zucchini, Lemon, Mint & Onion Preserve
A bright, zesty zucchini preserve infused with lemon slices, fresh mint, and onion. Perfect for summer platters or afternoon aperitifs.
Zucchini, Lemon, Mint & Onion Preserve
This is sunshine in a jar. If you’re looking for a pickle that’s light, floral, and summery rather than bold and brash, this is your zucchini moment. It’s beautifully perfumed with mint and lemon, and the thin slices of onion bring just enough bite to balance it all out.
This one pairs wonderfully with fresh cheeses or a crusty piece of bread with brawn. Serve it during aperitivo and watch it disappear.
Serves:
750 ml jar (about 25 fl oz / 3 cups)
Time to Prepare:
25 minutes
Time to cook or cure:
10 minutes
Skill
Slicing, blanching, herb infusion
Serves:
750 ml jar (about 25 fl oz / 3 cups)
Time to Prepare:
25 minutes
Time to cook or cure:
10 minutes
Skills:
Slicing, blanching, herb infusion
Ingredients & Tools
Ingredients
- 12–15 small zucchini, sliced lengthwise into 2–3 mm strips (about ⅛ inch thick)
- 1 handful sea salt
- 100 ml pickle juice (3.4 fl oz)
- 4 cloves garlic, grated
- 1 whole lemon, mandolined very thin
- ½ white onion, mandolined very thin
- 6 mint leaves, shredded
- 1 tsp white pepper
- Â
Tools
- 750 ml sterile jar with lid (25 fl oz)
- Wide mouth funnel
- Mandoline
- Bowl
- Colander or sieve
- Tongs
Useful guidelines
Use very thin slices of lemon and onion for best texture.
Only use fresh mint—dried won’t give the same brightness.
Rinse zucchini well after salting to prevent excess brine cloudiness.
Layer ingredients carefully for visual beauty in the jar.
Directions
Simply follow these steps in order to make Zucchini, Lemon, Mint & Onion Preserve
- Wash and dry the zucchini thoroughly.
- Slice into 2–3 mm strips using a mandoline and rub with salt.
- Let sit in a colander over a bowl for 30–40 minutes to draw out moisture.
- Rinse slices thoroughly in cold water and drain well.
- Bring the vinegar base to a boil with mustard seeds, bay leaves, peppercorns, and salt.
- Blanch zucchini slices in hot vinegar for less than a minute, then drain and cool.
- Mix zucchini with grated garlic, lemon slices, onion slices, shredded mint, and white pepper.
- Pack into the sterile jar using a funnel, pressing down gently as you go.
- Pour warm vinegar mixture over the zucchini until covered.
- Seal and let cool completely on the counter before storing.
Storage
Store in a dark, cool place at around 10°C for up to 2–3 months. Once opened, refrigerate and consume within 3 weeks. For longer preservation, refrigerate from the beginning and ensure ingredients remain submerged in the liquid.
Frequently asked questions
Q: What’s the dominant flavour in this preserve?
A: Lemon is definitely the leading note, followed by a fresh zing from the mint. The garlic and onion stay in the background, lending a savory structure, while the zucchini acts as a gentle base to carry it all. It’s lively, bright, and not overly sharp like some pickles.
Q: Can I use dried mint?
A: I wouldn’t. Fresh mint gives that aromatic punch and freshness that dried just can’t replicate. If you have no choice, use sparingly—dried mint can turn bitter in vinegar.
Q: How thin should I slice the lemon?
A: As thin as possible! Use the finest setting on your mandoline. You want those translucent citrus ribbons that melt right into each bite. Thick slices will overpower everything else.
Q: What should I pair this with?
A: It’s heavenly with ricotta or cream cheese on toast, amazing with white fish or grilled shrimp, and works beautifully in a salad with couscous and feta. Even a forkful on the side of a sandwich adds a burst of brightness.
Fermented Vegetables
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