Quick Zucchini for Winter
Description
A simple way to stock up ahead of time. You’re sure to love this easy quick zucchini recipe for winter! I should say I don’t really like preserves with very strong flavors, so I don’t add a lot of spices. But if you like a stronger brine, you can increase the amount of spices in each jar. Then the zucchini will turn out more flavorful too. Good luck. The preserve is ready for winter storage.
Instructions
- 1
Step 1
1. If the zucchini is old, peel off the skin and remove the seeds. Cut into small pieces.
- 2
Step 2
2. I had 4 small jars. At the bottom of each sterilized jar I placed currant leaves, one clove each, two peppercorns, two dill umbels, and two peeled garlic cloves. Then—a very tight layer of zucchini.
- 3
Step 3
3. Sterilize the lids separately. For the brine, heat water with salt and sugar. When it comes to a boil, add the vinegar essence, stir, and pour into the jars over the zucchini. Cover with the lids and sterilize for 20 minutes, with water in the pot up to the shoulders of the jars.
- 4
Step 4
4. Seal the hot jars with lids; until fully cooled, keep them inverted, wrapped in a blanket. Then store in the basement, cellar, or pantry. Done!