Zucchini with mustard and garlic – a savory preparation for the winter
During zucchini season, you can prepare a variety of dishes using this vegetable. For the winter, it's a good idea to stock up on a few jars of savory pickled zucchini. They make a wonderful addition to a vegetable side dish or salad, and are also delicious on their own as an appetizer. The subtle flavor of garlic brings out the aroma of dill, and the sweet and sour mustard marinade imparts a rich, vibrant flavor to the neutral zucchini. This preparation is perfect for solyanka, rassolnik, and other hot dishes, and the step-by-step recipe makes it quick and easy.
Zucchini should be peeled and seeded, even if the fruit is young.
Preparation time: 40 minutes. Makes 5 0.5-liter jars.
Ingredients:
- zucchini – 1 kg,
- garlic – 3-4 cloves,
- dill – 5-6 sprigs,
- vegetable oil – 50 ml,
- sugar – 2 tablespoons,
- vinegar 9% - 50 ml,
- salt – 3 teaspoons,
- mustard powder – 1 teaspoon,
- black pepper - on the tip of a spoon.
How to prepare zucchini with mustard and garlic
Cut the zucchini into bite-sized pieces. Place in a deep bowl where you can mix the vegetables.
In a separate bowl, mix the marinade: oil, vinegar, sugar, salt, dry mustard, and ground pepper. Chop the dill and press the garlic. Add to the marinade.
Stir the marinade until the salt and sugar dissolve. Pour it over the sliced zucchini and let it marinate for 2.5-3 hours, covered. Shake or stir the vegetables periodically to ensure the liquid evenly coats the zucchini.
Prepare the jars: wash them with baking soda and rinse with boiling water. Fill each jar with marinated zucchini, leaving a little headspace. The liquid should completely cover the vegetables. It's okay to pack the salad down a bit.
Place the jar in a saucepan and add enough water to at least half cover the zucchini. Bring to a boil over high heat. Once boiling, reduce the heat and sterilize each jar for 10-15 minutes (10 minutes for 0.5-liter jars and 15 minutes for 1-liter jars).
Prepare the lids: boil them in a liter cup for 5 minutes. Remove from the boiling water and seal the jars. Turn each jar upside down and let it cool in its "fur coat." After 24 hours, you can store the marinated zucchini in a cool, dark place. They will keep for at least a year.
You can try the salad after 2-3 weeks, but the flavor is most fully developed after 2 months of storage. Enjoy!