Crispy pickled cucumbers and zucchini for the winter
Cucumber and zucchini are true brothers. Despite their similarities, they differ in taste but complement each other perfectly. Pickled cucumbers and zucchini are very popular in Slavic cuisine. If you follow the recipe exactly, you'll get a wonderful crunchy mix for the winter.
The cucumbers will be slightly salty, while their cousins, the zucchini, will be slightly sweet. This assortment can be used in any way: in salads, as an appetizer, or as a complement to meat, potatoes, or porridge. Making these preserves is incredibly easy, and even a novice will find it easy.
This amount will make 3 liter jars.
Ingredients:
- cucumbers - 1000 g,
- zucchini fruits – 1000 g,
- garlic – 4-5 cloves,
- parsley – 1 bunch.,
- bay leaf – 3 pcs.,
- allspice peas – 3 pcs.,
- black peppercorns – 3 pcs.,
- water – 3 l,
- salt – 2 tbsp.,
- sugar – 2 tbsp.,
- table vinegar - 90 ml.
How to make pickled cucumbers and zucchini
Place parsley, peppercorns, bay leaf and garlic in a clean, dry container.
Wash the vegetables, cut off the ends, and slice into rounds (approximately 0.2 cm thick). If the zucchini is very ripe, it is recommended to peel it.
Now fill the jars with sliced zucchini and cucumbers, remembering to alternate them. Try to pack them as tightly as possible.
Pour water into a saucepan and bring to a boil. Now pour it into jars and let it sit for 10-15 minutes.
Drain the water from the jars into a saucepan, add salt and granulated sugar. Once boiling, pour in the vinegar and remove from heat.
Pour the hot brine over the vegetables and seal with lids. Let the jars cool completely, covered and upside down.
Now we put the preserves in the cellar or store them in a cool pantry.
