Salted Zucchini for Winter
Description
A preservation recipe without unnecessary complications. Below I will explain in more detail. The preserve is ready for winter storage.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Wash the zucchini, then slice into rounds about 5 mm thick. Large ones can be cut into quarters.
- 3
Step 3
Place a peeled garlic clove, hot pepper, and a dill umbel on the bottom of a clean jar.
- 4
Step 4
Fill the jar with zucchini. Pack them tightly; they will settle further during salting.
- 5
Step 5
For the brine, dissolve the salt in room-temperature water.
- 6
Step 6
Pour the brine into the jar all the way to the top. Place the jar in a deep bowl so any liquid that escapes during fermentation collects in the bowl.
- 7
Step 7
Leave the zucchini at room temperature for 3–4 days to pickle in salt. A light sour taste should develop, and the brine should become cloudier.
- 8
Step 8
Drain the brine into a saucepan. Bring to a boil.
- 9
Step 9
Pour the hot brine back into the jar. Screw the lid on tightly, turn the jar upside down, and leave it that way until it has completely cooled.
- 10
Step 10
Place the finished preserves in a cool, dark place. Salted zucchini for winter is ready.