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Pickled Zucchini with Dill for Winter
Instructions
I prepare the jars for canning. I wash half-litre jars thoroughly in hot water with baking soda, paying particular attention to the neck and the bottom. I rinse them with clean water and sterilise them in any convenient way: over steam for 10 minutes, in the oven at 150 °C for 15 minutes, or in the microwave with water for 3 minutes. Sterilisation is essential – it destroys bacteria and prevents the preserve from spoiling during long storage.
On the bottom of each sterilised jar I lay an aromatic bed: garlic cut into thin slices (1 clove per jar), 3 black peppercorns, 2 allspice peppercorns, a sprig of celery and parsley. I place the dill umbrella vertically along the wall – that way it looks attractive in the jar. It is precisely the spices and herbs that give the zucchini their characteristic aroma and piquancy.
I choose young zucchini with thin skin, no more than 5 cm in diameter – they stay crunchy after marinating. I submerge them in a container of cold water for 30 minutes. This is an important step: the zucchini soak up moisture, the cells fill with water, and during marinating they absorb less brine, keeping their firm texture. Overripe zucchini with large seeds turn soft – it is better not to use them.
I take the soaked zucchini out of the water and pat them dry with a paper towel. I trim the ends on both sides and cut them into rounds 8–10 mm thick – no thinner, otherwise they will go soft during sterilisation. I start placing the rounds into the jars vertically along the walls, then fill the middle. Halfway up the jar I add an extra sprig of dill or celery for aroma.
I fill the jars with zucchini to the top, leaving 1–1.5 cm to the neck for the brine. On top I place one bay leaf in each – it will release its aroma when the hot brine is poured in. Do not pack the zucchini too tightly – the brine needs to circulate between the slices for even salting.
I prepare the brine: I pour 1 litre of water into a saucepan, add 50 g of salt (2 level tablespoons), 50 g of sugar and a teaspoon of mustard seeds. The mustard gives the brine a light piquancy and an attractive appearance. I bring it to the boil over high heat, stirring so that the salt and sugar dissolve completely. I simmer it for 5 minutes over medium heat. Right at the end I take it off the heat and pour in 75 ml of 9% table vinegar – there is no need to boil the vinegar, as it loses its properties.
I pour the boiling brine over the zucchini right to the top of the jars, so that all the vegetables are covered with liquid. I cover the jars with sterilised lids (without screwing them on). I stand the jars in a wide pot on a folded towel – the cloth prevents direct contact between the glass and the bottom and possible cracking. I fill it with warm water up to the shoulders of the jars, bring it to the boil and sterilise the half-litre jars for 10 minutes, the litre jars for 20 minutes after the water comes to the boil.
I carefully lift the jars out of the boiling water with special tongs or a towel. I seal them straight away with a canning machine (or screw on twist-off lids). I turn the jars upside down and wrap them in a warm blanket for 10–12 hours – slow cooling continues the sterilisation process. Once they have cooled completely, I store the marinated zucchini in a cool, dark place: a cellar, a pantry, or the bottom shelf of a cupboard.
Video
FAQ
Can I skip sterilising the jars? +
No, sterilisation is essential for long storage at room temperature. Without it the preserve may ferment, turn cloudy, or the lid may bulge. If you do not want to sterilise, store the jars in the refrigerator only and eat them within 2 weeks.
Why did the zucchini turn out soft? +
The main reasons are: using overripe zucchini with large seeds, slicing them too thinly (thinner than 7 mm), over-sterilising them, or not soaking them in cold water before slicing. Stick strictly to the sterilisation time.
When can I open the jars? +
The zucchini are ready to eat 2–3 weeks after sealing – in that time they soak through completely with the brine and develop a rich flavour. Opened earlier, the zucchini will be less aromatic.
Can I use apple cider vinegar? +
Yes, you can use 6% apple cider vinegar, increasing the amount to 100 ml per litre of water. The flavour will be milder, with a fruity note.
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