Marinated zucchini for the winter

Prepare the ingredients according to the list.

A glass liter jar is ideal for canning zucchini. The vegetables will be thinly sliced, so a lot can fit in a liter container. Pickled zucchini in liter jars are convenient for storage since they don’t take up much space. Wash the jar in a soda solution, then thoroughly rinse it under a stream of warm water. The clean jar is sterilized with steam or by another method.

When the dishware is prepared, start adding the spices for pickling. Peel a garlic clove, cut it into several pieces, and place it at the bottom of the jar. Add dill, peppercorns, and bay leaf. If you like the aroma of cloves, you can put 1-2 buds in the jar. Be sure to add horseradish to the canning. Horseradish gives strength to the pickled zucchini and crunchiness. Wash and clean a small piece of horseradish root. After cutting it into small pieces, place them in the jar. If there is no horseradish root, it can be replaced with a horseradish leaf.

Young zucchini are best for pickling. Young fruits make the tastiest and most tender snack. Cut small, thin zucchinis into circles about 7 mm thick. Large zucchinis will yield larger circles. To make the snack convenient for consumption, cut the large circles in half.

Place the sliced zucchini pieces in the jar, leaving as little empty space as possible between the zucchini circles.

Pour the necessary amount of water for the marinade into a cooking pot. If the zucchini are tightly packed in the jar, about 0.5 l of water is needed for one liter jar. Add sugar and salt here according to the recipe. Bring to a boil, stirring the salt and sugar in the water so that the spices dissolve faster. Once vinegar is added, bring the marinade to a boil along with the vinegar.

As soon as the marinade boils, pour it into the jar with the zucchini immediately.

Cover the jar with zucchini with a sterilized lid. Place the jar in a sterilization pot, putting a cloth under the bottom. Fill the container in which the jar stands with hot water (up to the shoulders of the jar). Sterilize for 20 minutes after the water boils.

After removing from the water, seal the jar tightly. Turn it upside down and place it lid down on a thick cloth. Wrap it in a blanket for 12 hours. Store the cooled preservation in a cool, dark place.

Cook crispy marinated zucchini for the winter in liter jars following our recipe. Happy and successful canning.