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Marinated zucchini with dill for the winter
Marinated zucchini with dill for the winter turns out just as delicious and crunchy as pickled cucumbers, but much more tender.
We marinate the zucchini sliced into thin rounds. As a result, we get a ready-made snack, which we then transfer from the jar to a plate, immediately placing it on the festive table.
Preparation time: 20 minutes.
Ingredients
Show ingredients
- zucchini – 750 g;
- garlic – 2 cloves;
- celery – 2 stalks;
- bay leaves – 2 pcs;
- black pepper (peas) – 6 pcs;
- dill umbrellas – 2 pcs;
- parsley – 2 stalks;
- allspice (peas) – 4 pcs.
Brine for 1 liter of water:
- salt – 50 g;
- sugar – 50 g;
- 9% vinegar – 75 ml;
- mustard seeds – 1 tsp.
Preparation
- It is convenient to preserve zucchini in small containers. We take half-liter glass jars, which are perfect for canning marinated zucchini. We wash the jars in warm water, to which we add baking soda. After thoroughly washing the dishes in the soda solution, we rinse them with clean water, and then sterilize this container.
- In sterilized jars, we place the sliced garlic cloves, peppercorns, and chopped herbs to taste. This can be dill umbrellas, celery stalks, horseradish leaves, or parsley.
- For winter preservation, we choose young and fresh zucchini. Before canning, we soak the zucchini in cool water for half an hour to allow them to absorb moisture and reduce the brine absorption from the jar.
- Then we slice the zucchini crosswise into circles, not exceeding 1 cm in thickness. We start placing the sliced zucchini rounds into the jars. After filling half the jars with zucchini, we add sprigs of herbs on top of the zucchini.
- We continue to fill the jars with zucchini slices to the very top of the jars, placing a couple of bay leaves in each jar.
- When the jars are completely filled with zucchini, we start preparing the brine for the zucchini. We put water with mustard seeds, salt, and sugar on the stove. We cook the brine for 5 minutes, covering the container with the brine with a lid. At the end, we pour in the vinegar.
- We fill the jars with zucchini with the brine (which is already boiling). We cover the zucchini with prepared lids, placing them in a deep pot for sterilization. We place a piece of cloth folded several times under the bottoms of the jars with the preserves. We fill the container, in which the jars with zucchini stand, with water. We pour the water up to the shoulder of the jars. After boiling, we sterilize the half-liter jars filled with zucchini slices for 10 minutes. If we are preparing preserves in a liter jar, then the liter jar with zucchini should be sterilized for 20 minutes.
- After sterilization, we carefully take the jars out of the boiling water. We hermetically seal the half-liter jars with marinated zucchini. Then we turn the jars upside down and place them under a thick blanket overnight. After removing the jars from under the blanket, we store marinated zucchini with dill in a cool, dark place.
With this recipe, the zucchini always turns out delicious and crunchy.
