Q: Can I use fresh marjoram instead of dried?
A: Yes, you can use fresh marjoram, especially if it’s growing in your garden or you’ve just picked some from the farmers’ market. However, dried marjoram is generally preferred in preserves for a few key reasons: it’s more concentrated, it blends more predictably with the vinegar base, and it holds up better over time. Fresh herbs can lose their character after a few weeks in brine, sometimes even turning a bit bitter. If you do go fresh, double the quantity and try adding it at the very end of cooking to preserve the delicate aroma.

Q: Can I reuse the pickle liquid for another batch?
A: It’s not recommended. While it might seem like a sustainable idea, reusing the brine can throw off the acidity levels—especially if some of the previous vegetables soaked up more vinegar than others. This compromises both flavour and safety. For preserves, acidity is what keeps things shelf-stable and botulism-free. If you hate to waste it, strain and use the leftover liquid as a punchy salad dressing base or marinade within a few days—just keep it in the fridge.

Q: What does this zucchini preserve pair well with?
A: It’s surprisingly versatile! Spoon it onto warm sourdough toast with a swipe of soft goat cheese or cream cheese for a savoury snack. Layer it into a grilled cheese sandwich for a sweet-and-sour punch. It’s also fantastic as part of a charcuterie board—especially with firm cheeses like aged cheddar or manchego. We’ve even tucked it into grain bowls and stirred it through couscous with roasted peppers and olives. Basically, if it’s salty, smoky, or creamy—this zucchini preserve can handle it.

Q: Can I slice the zucchini thicker than 1⁄8 inch?
A: Technically, yes—but it’s not ideal. Thicker slices stay firmer, which sounds good until you realise they also resist absorbing the flavours of the vinegar and aromatics. Thinner slices (between 1⁄16 and 1⁄8 inch) act like little flavour sponges, soaking up the brine and mellowing in texture just enough. Thicker cuts can also make it harder to fit everything neatly into jars, and you’ll end up with less even results.

Q: How long should I wait before eating the preserve?
A: Try to wait at least 48 hours to let the flavours develop. But if you’re patient enough to leave them for a week, the vinegar mellows, the herbs deepen, and the whole thing tastes much more rounded. Like many preserves, it just gets better with time.

Q: Do I need to refrigerate the jars after sealing?
A: If you’ve properly sterilised your jars and hot-packed the zucchini, they can be stored in a cool, dark pantry for up to 6 months. But once opened, always refrigerate the jar and consume within 2–3 weeks for best flavour and safety.

Q: Can I substitute yellow squash or pattypan for zucchini?
A: Yes, absolutely. Any tender summer squash works well here. Just aim for similar thickness when slicing and adjust the soaking time slightly if your squash is more watery. The flavour will still shine, especially if your marjoram and garlic are top-notch.

Q: Why does my preserve look cloudy?
A: Cloudiness usually comes from a few harmless sources—residual starch in the zucchini, minerals in your water, or floating herb particles. If you followed proper sterilisation steps and the jar is sealed well, there’s usually no need to worry. But if you ever see mold, fizzing, or an off smell, don’t risk it—toss it.