Pickled zucchini is to die for

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to pickle finger-licking zucchini? Prepare your food. What kind of zucchini works best? Choose young fruits with delicate skin. These zucchini do not need to cut off the skin and cut out the seeds. Wash the zucchini and cut into slices 5 mm wide.

2. STEP 2

   

   Peel the garlic, cut each clove in half lengthwise.

3. STEP 3

   

   Prepare jars and lids for canning. They will need to be sterilized by any available method. For information on how to do this, follow the link at the end of the recipe. Place in each jar 3-4 sprigs of dill, 4-5 cloves of garlic, 6 allspice peas, 3 cloves, zucchini, 3 bay leaves.

4. STEP 4

   

   Fill the jars with zucchini with boiling water, cover the jars with lids and leave for 20 minutes.

5. STEP 5

   

   Prepare the brine.

6. STEP 6

   

   How to make brine? Pour water into the pan, add sugar, salt and vinegar. Bring the brine to a boil.

7. STEP 7

   

   Drain the water from the zucchini.

8. STEP 8

   

   Fill the jars to the top with hot brine. Close the jars with lids.

9. STEP 9

   

   Turn the jars over, wrap them and leave until completely cool. This way you will additionally sterilize the lids and check the tightness. After this, remove the workpieces to a cool, dark place for storage. In a couple of weeks, the workpiece will be ready to serve. Bon appetit!

Comments on the recipe

tasiyL

10.11.2023

4.6

I know a slightly different way to pickle zucchini in slices for the winter. See this option too.

tatyanochka2022

10.11.2023

4.8

I made two 0.9 liter jars of zucchini according to the recipe for pickled zucchini, which is to die for. Along with the zucchini, I added garlic, peppercorns, cherry leaves and dill (I did not add cloves and bay leaves). When preparing the brine, I used the hint at the end of the recipe, which indicated the amount of salt, sugar and vinegar per liter jar. Thanks for the tip to the author! And although my jars were smaller, I did not change the amount of salt and sugar. Instead of vinegar, I added 70% acetic acid, half a teaspoon to each jar. I always take it when I pickle cucumbers or tomatoes; the preparations with it turn out delicious. I kept the jars of zucchini all night, covered with a warm blanket. In the morning I took them out of the warmth and looked at them, they were very appetizing! I'll make a few more jars for the winter! Thank you very much for the recipe!

asa

10.11.2023

4.5

This turned out to be a good snack for the winter, beautiful. I'm looking forward to opening it. I didn’t change anything in the recipe, I did everything according to the instructions. Unless I laid out the spices differently, they are all at the bottom, except for the bay leaf. I am very pleased with the cooking process and the result! Thank you.

Natalia M

10.11.2023

4.8

While the young zucchini are ripening in the garden, you need to have time to prepare them for the winter. I used Maria's recipe. I didn’t have dill, but I did have umbrellas, so I added them. I cut some of the zucchini into cubes, and the other part into circles. In addition to allspice, I also added a little mixture of different peppers. I love pickled zucchini) I think I’ll enjoy this delicious appetizer in winter. Thanks for the recipe!