Crispy pickled zucchini for the winter without sterilization
Of all the vegetables on our tables, cucumbers, tomatoes, and zucchini are the most common. These vegetables are very affordable in season and can be cooked in any way, as well as preserved for the winter. Today, we'll prepare pickled zucchini without sterilization. The recipe is very simple, the step-by-step photos will help you replicate the cooking process, and you're sure to be delighted by the zucchini's taste. They're crispy, moderately salty, and pleasantly tart. You can preserve zucchini in containers of any size: from 0.5 liters to 3 liters. Choose the jars that are most convenient for you.
Having tried pickled zucchini once, many housewives continue canning them for years to come. This means the vegetables are delicious, and the ease of preparation is another big plus. Few people want to fiddle with vegetables if they need to be boiled, fried, or stewed. It's not always easy to find the time or energy. But zucchini for the winter without sterilization is a perfect recipe for busy housewives. One small tip: it's best to buy young zucchini, which have thin skins and no large seeds.
Ingredients:
- zucchini – 1.5 kg;
- garlic – 3-4 cloves;
- dill – 5-6 sprigs;
- bay leaf – 3-4 pcs.;
- peppercorns – 5-6 pcs.;
- water – 2 liters;
- vinegar 9% – 100 grams;
- sugar – 100 grams;
- salt – 80 grams.
How to prepare pickled zucchini for the winter without sterilization
Place all the spices in the bottom of a clean jar: bay leaf, dill, peeled garlic cloves, and peppercorns. If you like spicy food, add a slice of chili pepper to the bottom of the jar—it will add a piquant flavor to the zucchini.
Cut the zucchini into circles no more than 1 cm thick and place them in layers in a jar with spices.
Pour boiling water over the vegetables and leave for 10 minutes, covered with a lid.
Drain the zucchini and prepare the marinade. Bring the water to a boil, then add sugar, salt, and vinegar. After adding the vinegar, remove from heat immediately.
Pour the hot marinade over the zucchini in the jars and seal the lids tightly. Immediately insulate the jars, cover with a blanket, and let them sit for 6-7 hours. If you canned the zucchini in the evening, you can safely leave the jars overnight. Once cooled, transfer the zucchini to the pantry and store until winter.
