Pickled cucumbers with zucchini
Description
Homemade preserves keep for a long time. This simple recipe for pickling cucumbers with zucchini will add variety to your homemade pantry. It is a very successful assortment that soaks up the flavors of the marinade beautifully. Spices and other additions can be used in any amount and in all kinds of combinations. The preserve is ready for winter storage.
Instructions
- 1
Step 1
1. When making pickled cucumbers with zucchini, you can use any vegetables you like in any proportions.
- 2
Step 2
2. Wash the vegetables thoroughly, then let them dry a little. Remove the stems. At the same time, sterilize the jars and lids.
- 3
Step 3
3. Pack the vegetables into jars. Large zucchini can be cut into thin strips, large chunks, or even rings. You can vary how many vegetables go in each jar.
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Step 4
4. Bring the water to a boil and pour it into the jars. Cover them with lids and leave for a couple of minutes. Then carefully pour out the water and fill with boiling water again.
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Step 5
5. After the second time, drain the water completely and cover the jars with lids.
- 6
Step 6
6. While the vegetables are steeping, prepare the herbs and spices. There are countless ways to make cucumber-and-zucchini preserves aromatic and delicious, so feel free to improvise.
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Step 7
Peel the garlic and distribute it among the jars.
- 8
Step 8
8. Prepare clean water for the marinade. Place it over heat, add salt and sugar. After it comes to a boil, add the spices to the pot and simmer for about 7–10 minutes.
- 9
Step 9
9. Pour the boiling marinade over the vegetables and seal the jars. Wrap them in a warm blanket, placing the jars upside down on their lids. After cooling, the home-canned cucumbers with zucchini can be moved to a dark, cool place.