Pickled Zucchini for Winter
Description
Perfect for winter pantry stocks. These zucchini turn out crispy and incredibly delicious. Try making pickled zucchini for winter using the classic recipe — I assure you, you will definitely be pleased. I serve these zucchini with all kinds of porridges, vegetable purées, and stews. Pickled zucchini are also fitting on a holiday table; they make an excellent snack with strong alcoholic drinks. Next, I offer a simple recipe,
Instructions
- 1
Step 1
1. Prepare all necessary ingredients. Wash the zucchini under running water, and rinse the dill umbels as well.
- 2
Step 2
2. First, prepare the marinade. Pour 1 L of cold water into a small saucepan and add salt.
- 3
Step 3
3. Then add the sugar and place over heat. Bring to a boil and boil for 2–3 minutes. Then remove from heat and immediately pour in the vinegar.
- 4
Step 4
4. Cut the zucchini into 5 mm thick rounds. I choose the youngest zucchini with bright green skin.
- 5
Step 5
5. Place all the spices at the bottom of clean jars: dill, garlic, bay leaves, and peppercorns.
- 6
Step 6
6. Pack the zucchini into the jar as tightly as possible, without breaking the slices.
- 7
Step 7
7. Pour the hot marinade over the zucchini.
- 8
Step 8
8. Place the jars in a deep saucepan, having first lined the bottom with a thin towel or napkin. Pour water into the saucepan until it reaches halfway up the jars. Place over heat and maintain for 15 minutes after the water comes to a boil.
- 9
Step 9
9. Then seal the jars, turn them upside down, and let them cool at room temperature. The next day, you can store the jars in the cellar or pantry.