Marinated zucchini slices

Step-by-step preparation

Cooking time: 12 hr 40 mins

1. STEP 1

   

   How to pickle zucchini for the winter? Prepare the necessary products according to the list. It is advisable to take zucchini that is young, dense, and with thin skin. You can change the set of spices to suit your preferences. I have 6 percent wine vinegar, but it can be replaced with 9 percent table vinegar (there is a calculator for converting the amount of vinegar in the list of ingredients).

2. STEP 2

   

   Wash the zucchini well, dry and cut into thin slices (0.5-0.7 cm thick). You don’t have to remove the skin from young vegetables.

3. STEP 3

   

   Sterilize glass jars of a suitable size, place a few peppercorns on the bottom of each. Separately boil the lids (if they are metal).

4. STEP 4

   

   Also put on the bottom of the jars: cloves, bay leaves. Fill the khatem with sliced ​​zucchini to the top.

5. STEP 5

   

   Pour boiling water overflowing over the prepared zucchini in jars and cover with sterile lids. Leave for 3-5 minutes.

6. STEP 6

   

   Pour the water from the cans of zucchini into a saucepan and add salt and sugar. Bring the marinade to a boil, turn off the stove and pour vinegar into the marinade. Stir.

7. STEP 7

   

   Pour the boiling marinade into the jars. Pour the marinade up to the hangers so that there are no free spaces left in the jars.

8. STEP 8

   

   Immediately secure the jars with sterile lids.

9. STEP 9

   

   Cover the jars with a towel and leave them there until they cool completely. You can cover them with a thick blanket on top.

10. STEP 10

    

    Zucchini is ready for the winter! Store the preparations in a cool place until required. After 2 weeks you can try.

Comments on the recipe

Lavinia

18.09.2023

4.6

Thank you. The recipe is sent to my culinary piggy bank. For those who are looking for recipes on how to prepare zucchini for the winter, I will recommend another good option. Zucchini actually tastes like mushrooms.

Elena Pankina

18.09.2023

4.9

Of the preparations for the winter with zucchini, I only prepared salads, but I decided to try pickled zucchini in slices for the winter for the first time. I was very interested in the recipe. I just picked some young zucchini. I washed the zucchini and cut it into thin rings. The jars were pre-sterilized in the oven. At the bottom of the jar I placed a bay leaf, a few peas of allspice and cloves. I filled the jars with zucchini slices, poured boiling water over them and covered them with lids. After 15 minutes, I poured the water into a saucepan, added salt, sugar and brought to a boil. At the end I added vinegar (I had 9. I diluted the vinegar, used a calculator to recalculate. I poured the marinade into the jars, rolled up the lids, turned them over and covered them with a blanket until it cooled completely. We’ll try it in the winter! Thanks for the recipe to the author of the site.

LuSey

18.09.2023

5

These MARINATED ZUCCHURES are incredibly tasty, now every year I will roll only according to this recipe, thank you again for the recipe on behalf of myself and my entire family!

Anele

18.09.2023

4.5

Wonderful recipe! The zucchini turns out tasty and crispy. But, to be on the safe side, I first pour boiling water for 10 minutes, and then pour boiling marinade. These zucchini store well even at room temperature.

Pirko Rita

18.09.2023

4.5

It is best to prepare this appetizer during the zucchini season, when they are young and have thin skin. Moreover, if you prepare them during this period, the preparation will be much cheaper. That's what I did. It seems to me that the cutting in this recipe is not important; it will not affect the taste of the appetizer in any way, but if it is uniform (like the author), then the zucchini in jars will look more aesthetically pleasing, so I also cut the zucchini in exactly this shape. As the author promised, the recipe is really very simple. According to this recipe, the zucchini turns out crispy, moderately spicy, moderately sweet, with a subtle spicy tint! These zucchini go well with buckwheat porridge and potato dishes. Here's a photo report)

October

18.09.2023

4.9

Hello everyone. Can I use regular 9% vinegar and in what proportions? Thank you.

Alyona

18.09.2023

4.6

I continue to try new canning recipes. This time I liked the naniki recipe. I marinated the zucchini. I reduced the vinegar a little, it seemed to me that 200 ml of vinegar was too much for 1 liter of water, albeit 6% wine. I added a little mustard (seeds) myself. Sugar per liter of water took 3 tbsp. spoons, salt 1.5 tbsp. spoons. The rest is according to the recipe. I can’t judge the taste, we are waiting for the November holidays, but for now our jars are resting, picking up aromas and waiting in the wings.