How to cook pickled zucchini for the winter. Crispy pickled zucchini for the winter. Quick pickled zucchini with garlic and honey

27.08.2024 Electrics

Zucchini is not only a tasty and healthy vegetable that makes wonderful fresh salads and savory snacks. How many different preparations for the winter can be made with zucchini! And this is not only the famous squash caviar: they can be salted, pickled, fermented and even fried for the winter. But today I will share with you a recipe for pickled zucchini that is crispy, savory and flavorful.

From the specified amount of ingredients used, you will get 2 half-liter jars of pickled zucchini for the winter. We always use young zucchini, with tender skin and not yet formed seeds. By the way, if you wish, you can safely add any seasonings to this vegetable preparation to your taste: use horseradish leaf, dill seeds or umbrellas, hot pepper... whatever your heart desires.

This tasty winter preparation is good on its own as a savory cold appetizer. But just imagine how such pickled zucchini will miraculously complement boiled or baked potatoes, fish or chicken, as well as all kinds of meat dishes!

In this recipe you will see that pickling zucchini at home is quite simple, so for novice cooks who decided to stock up for the winter for the first time, choosing this vegetable would be a great idea.

Ingredients:

Cooking the dish step by step with photos:

To prepare this cold appetizer for the winter, take young zucchini, water, vinegar (not necessarily apple vinegar - you can use wine or table vinegar), fresh garlic, bay leaf, allspice, salt and sugar. As I wrote above, the indicated amount of ingredients is designed for two jars, each with a capacity of 500 milliliters.

Wash the young zucchini, dry it and cut it into discs, about 1 centimeter thick. I removed a thin layer of skin from mine because I don’t like the state it’s in (a little clumsy).

Be sure to prepare jars and lids for this snack in advance. Personally, I find it most convenient to sterilize jars in the microwave. To do this, you need to wash them in a soda solution, rinse and pour about 100 milliliters of cold water into each. Steam in the microwave at the highest power for 5-7 minutes each (for 0.5-1 liter jars). Just boil the lids for about five minutes. At the bottom of 2 jars we put three peas of allspice, 1 bay leaf, a large clove of fresh garlic (cut into thin slices), and also sprinkle 1 teaspoon of salt and sugar.

All that remains is to sterilize our vegetable preparations for the winter. To do this, take a larger pan, put a piece of fabric on the bottom (to prevent the jars from bursting), place the blanks and fill them with water up to the hangers.

Place the pan on the fire, bring to a boil and with a slight gurgle, sterilize the pickled zucchini for the winter for 10 minutes, making sure to cover the jars with lids.

Zucchini is remarkable because it appears in the garden beds very first and bears fruit until autumn. Therefore, if you decide to stock up on zucchini for the winter, you can do this for three whole summer months. It is best to marinate zucchini - fresh ones have an absolutely neutral taste, and each new marinade will turn the preparation into a culinary masterpiece.

Zucchini for pickling - which ones are suitable

Only the youngest fruits, those that have not yet formed seeds inside, are suitable for pickling. The skin of the zucchini should be tender and thin so that it does not need to be cut off. The fruits must be intact - without dents, scratches or other damage.

What recipes are there for pickled zucchini?

Each housewife pickles zucchini according to her favorite recipe. Some cook them only with herbs, some with the addition of onions and garlic, and some even as an assortment with other vegetables. Any recipe requires the use of a sour or sweet marinade. Vinegar must be added to it.

Classic marinated zucchini

At the bottom of the canning container (one liter jar) place: parsley and dill (a sprig at a time), a large clove of garlic, a small piece of carrot, half a sweet pepper. Place sliced zucchini on top and pour boiling marinade over it. Boil it from 600 ml of water, 1 tbsp. l. salt, 125 g sugar and 125 ml vinegar 9%. Cover the jars with hot lids and place in a pan of boiling water. Sterilize for 10 minutes. Seal the lids with a special key. The marinade described above is enough to marinate 4 kg of zucchini. The yield of canned food is 6 cans.

Zucchini in Bulgarian

Place zucchini slices in jars and fill them with boiling water. Drain the water after 15 minutes and measure its volume. Now cook the marinade from 5 glasses of drained water, 250 ml of six percent vinegar, one dessert spoon of salt and half a glass of sugar. When cooking the marinade, add a few peas of allspice, a couple of bay leaves and a sprig of tarragon. Cook the marinade for 5 minutes so that it is saturated with spices. Pour the hot marinade into jars (remove the bay leaf and tarragon), roll up the jars and turn them upside down. The Bulgarian marinade is enough for 8 cans of canned food and 6 kg of fresh zucchini.

Assorted zucchini

This recipe will be useful for those housewives who like to prepare assorted vegetables for the winter:

Take equal parts zucchini, small tomatoes and small cucumbers. Cut the zucchini into half rings, cut off the ends of the cucumbers, pierce the tomatoes with a toothpick.
Place a clove of garlic, two onion rings, and a quarter of sweet pepper at the bottom of a liter jar.
Place the vegetables in a jar, making sure to mix them together.
Fill the jars with boiling water, cover with lids and let them stand for 20 minutes.
Drain the water and add 2 heaped tablespoons of salt, 4 heaped tablespoons of sugar, 2 heaped tablespoons of vinegar, 10 pieces of allspice, a couple of dill umbrellas and a large horseradish leaf. Place the marinade on the fire and cook for 5 minutes.
Pour the hot marinade into jars with vegetables, after removing the dill and horseradish from it.
Roll up the jars and cover with a blanket until cool.

This recipe makes 3 1 liter jars. You will need 600 g of vegetables.

Marinated zucchini for future frying

These zucchini can be fried in winter by first blotting them from the marinade and rolling them in flour and salt or dipping them in any batter:

Sterilize jars in boiling water for 15 minutes.
Cut the zucchini into thin long tongues.
Pour boiling water over them to make the tongues flexible.
Stack them on top of each other and roll them into a roll.
Fill the jar with rolls and add boiling water. Also pour 2 tablespoons of vinegar into each liter jar.
Screw the lids on the jars.

In any recipe, except the last one, zucchini can be replaced with squash. Then it is better to cut them into cubes for preparation. To ensure that canned food lasts all winter, take care of high-quality sterilization of jars and lids.

Zucchini is a tasty, low-calorie vegetable. The abundance of vitamins, proteins, and potassium salts that are important for the body in the product adds to its special popularity. Zucchini caviar, lecho, various compotes, preserves and jams are a small assortment from the huge list of zucchini preparations for future use. Fans of spicy dishes will undoubtedly enjoy pickled zucchini, moderately salted, with a rich sweet and sour taste. People of the older generation probably remember that unforgettable taste of crispy zucchini in liter and half-liter jars, which were sold in abundance in stores during Soviet times. So, pickled zucchini for the winter according to this recipe are very similar - just as tasty and crispy.

It’s not that difficult to prepare pickled zucchini quickly, but the result is simply excellent! For harvesting, take the youngest fruits with thin, delicate skin. The degree of ripeness can be checked by pressing the surface with a fingernail; if the top layer is easily pierced, then the zucchini is suitable for pickling. In addition, pay attention to the tail of the fruit - it should not be dried out.

To prepare zucchini, be sure to use spices and herbs; the more of them, the more aromatic the marinade will be and the tastier the zucchini itself will be. In addition to garlic, cloves, bay leaves, pepper and green parsley, which are indicated in the recipe, you can put dill, tarragon, blackcurrant leaves, cherries and horseradish in jars.

The recipe for pickled zucchini is given for 8 jars with a capacity of 0.5 l

step-by-step photo recipe for pickled zucchini with vinegar

Ingredients:

water – 2 l,
young zucchini – 3 kg,
vinegar (9%) – 240 ml,
granulated sugar – 1 tbsp.,
salt – 3 tbsp.,
greens – 1 bunch,
cloves – 5 pcs.,
black peppercorns 6 - 8 pcs.,
bay leaf – 4 pcs.,
garlic – 8 cloves.

Cooking process:

To ensure that pickled zucchini is stored for a long time and does not “explode” or spoil, the canning jars should be carefully prepared. Wash them with detergent or baking soda. Place wet in a cold oven, close the door and set the temperature to 150 degrees. Sterilize the glassware in this way for 10 minutes (until the moisture on the walls has completely evaporated).

Fill the prepared jars with herbs - just put a few branches in a jar.

Then add a clove of garlic and cloves to each jar.

Wash the zucchini under running water, dry it, cut into 1 cm discs.

Pour vinegar into the boiling marinade. Then place the chopped zucchini in it and boil for 5 minutes, stirring from time to time so that all the vegetables are equally cooked.

As soon as the zucchini has changed color, immediately place them in prepared jars. Boil the marinade again, pour it over the zucchini and roll up with metal lids.

Turn hot jars of pickled zucchini upside down, cover with a warm blanket, and leave until completely cool.

How to pickle zucchini for the winter: recipe and photo from Ksenia

In vain, many housewives, when preparing for the winter, bypass zucchini and look at them as a culinary ingredient.

Undoubtedly, zucchini is delicious fried, stewed and baked. But canned zucchini turns out no worse than cucumbers: dense, with crispy flesh and a pleasant taste.

The peculiarity of zucchini is that they can be combined with any vegetables and, like chameleons, acquire their taste. Therefore, it will not be difficult for the housewife to prepare pickled zucchini to her taste, adding her favorite spices, herbs and vegetables.

Subtleties of cooking

Zucchini ripen very quickly, so the main condition is not to miss the harvest time. They are cleaned every 3-4 days. For pickling, use zucchini no more than 20 cm long, with thin skin and a small seed chamber. It is better not to preserve zucchini 30 cm long, but to leave it for cooking.
Wash the zucchini, trim the stalk, capturing some of the pulp. The skin of young zucchini is not cut off. But to make pickled zucchini look more attractive, the skin can be peeled off.
Small zucchini - greens, the length of which does not exceed 10 cm, are pickled whole, placed vertically in a jar. Other zucchini are cut crosswise into circles 1-2 cm thick.
To give a pleasant aroma, herbs and spices are needed. Many of them not only improve the taste of zucchini, but are also an excellent preservative. Zucchini is marinated with such common herbs as dill, parsley, celery, tarragon, horseradish, and basil. Cloves and allspice are also added to the marinade.
Zucchini has virtually no acid of its own, so when canning it is necessary to use vinegar, vinegar essence or citric acid. The safety of canned food depends on the amount of acid in the marinade.
If the marinade is slightly acidic, then the jars with zucchini must be sterilized. Zucchini in a spicy marinade stores well without sterilization. It is enough to pour boiling marinade over them twice and immediately seal them. But in this case, the container is washed well and then sterilized. When using sterilization or pasteurization, it is better to place zucchini in half-liter or liter jars, which fit into the pan in height. For zucchini that is cooked without sterilization, you need to take two-liter or three-liter jars so that the products in them cool longer, which is a kind of pasteurization.
Usually, zucchini is blanched before pickling. If they are preserved without heat treatment, it is recommended to soak the fruits for 1-2 hours in cold water. The same as with cucumbers. This must be done so that the zucchini is saturated with liquid and subsequently does not absorb part of the marinade. If the housewife puts the zucchini in jars without soaking, then after pouring the marinade, she should wait a few minutes and then add the missing amount of marinade. Otherwise, in the cooled jars of zucchini there will be a lot of free space that can fill with air. This is what causes canned food to swell.
The amount of marinade required for sliced and whole zucchini differs significantly. Zucchini, cut into circles, are placed in jars very tightly, so there is very little space left for filling. For example, a liter jar will hold only 200-300 ml of marinade.
If the zucchini is canned whole, then there is a lot of free space between them in the jar, which needs to be filled with spices and marinade. In this case, proceed in the same way as when pickling cucumbers: take half the volume of the total volume of the jars. For example, for one three-liter jar with whole zucchini you need to take 1.5 liters of filling.
To calculate how much marinade is needed in each case, you need to fill a jar with chopped or whole zucchini and fill it with water. Then pour this water into a measuring cup and multiply the amount of water by the number of jars.

Marinated zucchini: recipe one

zucchini – 7-8 kg;
black peppercorns – 50 pcs.;
bay leaf – 10 pcs.;
parsley - 10 small branches.

For the marinade:

water – 2 l;
salt – 100 g;
sugar – 100 g;
6% vinegar – 150 ml.

Cooking method

Wash liter jars with baking soda and rinse with hot water. Sterilize by immersing the jars in a pan of boiling water, or hold them over steam by placing them on a kettle without a lid. The jars can also be heated in the oven.
Select young zucchini up to 4 cm in diameter with dense pulp and thin skin. Trim the stems.
Cut into slices 1-1.5 cm thick.
Place the slices in boiling water and blanch for 5 minutes. Then cool in cold water.
Place spices in sterile jars. Pack the zucchini tightly.
Pour water into the pan, add salt and sugar. Boil for 5 minutes. Filter through linen cloth. Add vinegar.
Pour the hot marinade over the zucchini. Cover with lids.
Place the jars of zucchini in a pan of hot water. At 85°, pasteurize for 25 minutes.
Remove them from the water and immediately seal them tightly.
Turn the jars upside down, wrap them in a blanket and let them cool in this position.

Recipe two

Ingredients (for 10 liter jars):

zucchini – 7-8 kg;
dill – 100 g;
red hot pepper – 10 small pods;
garlic – 4 heads;
parsley, mint, celery - 1 bunch each;
horseradish - 3 leaves.

For the marinade:

water – 2 l;
salt – 100 g;
6% vinegar – 150 ml.

Cooking method

Prepare sterile liter jars with lids in advance.
Select medium-sized zucchini with thin skin and strong flesh. Trim the stalks, capturing some of the pulp. Wash in cold water. If you want the zucchini to be light in color when cooked, cut off the skin.
Cut the fruit into easy-to-eat discs.
Place them in boiling water and blanch for 5 minutes. Then cool quickly in cold running water.
Sort through the greens, remove any yellowed or rotten branches, and wash thoroughly in plenty of cold water. Trim off the dried ends. Cut the horseradish leaves into strips. Chop the dill greens.
Peel and wash the garlic, chop. Wash the pepper pods. Trim off part of the stalk without touching the pulp, otherwise the zucchini will turn out very sharp.
When the water has drained from the zucchini, mix them with chopped garlic and dill.
Place some herbs at the bottom of the jars. Place the zucchini tightly on top of it. Cover with remaining herbs.
Prepare the marinade by boiling water with salt. When it cools down a little, add vinegar and stir.
Pour the marinade over the zucchini. Cover with lids. Place in a wide-bottomed saucepan. Fill the container with hot water up to the hangers of the jars. Sterilize jars of zucchini for 10-15 minutes.
Remove them from the water and immediately seal them tightly with sterile lids. Turn over, placing the lids down on a flat surface covered with a warm cloth. Wrap yourself in a blanket. Cool it like this.

Recipe three

zucchini – 400-600 g;
dill - 1 umbrella;
celery leaves and petioles – 20 g;
bay leaf – 1 pc.;
cloves – 1 bud;
black peppercorns – 3 pcs.;
allspice – 1 pea;
marinade filling – 200-350 ml.

For the marinade:

water – 1 l;
salt – 1 tbsp. l.;
sugar – 1 tsp;
9 percent vinegar - 2 tbsp. l.

Cooking method

Wash small zucchini, cut off the stalks along with some of the pulp, but no more than 1 cm. Cut into circles 1-1.5 cm thick.
Place the chopped zucchini in boiling water and blanch for 3-5 minutes. Cool quickly under running cold water. Wait for the liquid to drain.
Prepare sterile liter jars with lids.
Place the zucchini tightly in jars, topping with spices and herbs.
Prepare the marinade filling. To do this, pour water into the pan according to the norm, add salt and sugar. Bring to a boil and simmer for 5 minutes. Strain the filling. Add vinegar.
Pour the marinade over the zucchini to the very top of the jars. Cover with sterile lids.
Line a wide-bottomed pan with a soft cloth or place a wooden circle. Install the jars. Fill with hot water up to the hangers.
Place the pan on the fire. From the moment the water boils, sterilize the zucchini for 20 minutes.
Seal the jars with lids, turn them upside down, wrap them in a blanket, and let cool.

Recipe four

This method is good because there is no need to calculate the total amount of marinade. Everything is done in the process of putting zucchini and spices into jars.

Ingredients (for 1 liter jar):

zucchini - approximately 400-600 g;
salt – 1 tbsp. l.;
sugar – 2 tbsp. l.;
9 percent vinegar – 50 ml;
dill - 1 umbrella;
black peppercorns – 5 pcs.;
allspice – 2 pcs.;
currant and cherry leaves - 2 pcs.;
garlic – 2 cloves.

Cooking method

Soak young zucchini for 1-2 hours in cold water and then wash. Trim the stems. If the peel is thick, peel it.
Wash the greens. Cherry and currant leaves should be green, free from damage by diseases and insects.
Peel the garlic and rinse. If the cloves are large, cut in half.
Prepare clean and dried quart jars. Wash and boil the lids too.
Place some of the herbs, pepper, and a clove of garlic at the bottom of the jar. Cut the zucchini into slices 1-1.5 cm thick and place tightly in a jar. Place the remaining herbs and garlic on top of the zucchini.
Pour salt and sugar into each jar according to the norm. Pour in vinegar. Pour boiling water over the zucchini. Wait 1-2 minutes and add more boiling water if there is less water.
Take a wide pan and place a soft cloth on the bottom. Place the jars. Pour warm or hot water up to the hangers of the jars. Put it on fire. From the moment the water boils, sterilize the zucchini for 10 minutes.
Remove the jars from the water and immediately seal them tightly. Turn it upside down and wrap it in a blanket. Leave in this position until completely cooled.

Zucchini marinated for the winter without sterilization

Ingredients (for 1 three-liter jar):

zucchini – 1.5-2 kg;
dill - 2 umbrellas;
garlic – 5 cloves;
black peppercorns – 10 pcs.;
bell pepper – 1 pc.;
horseradish leaf – 0.3 pcs.;
black currant leaves – 2 pcs.;
bay leaf - optional;
parsley - 1 sprig.

For the marinade:

water – 1 l;
salt – 2 tbsp. l.;
sugar – 2 tbsp. l.;
vinegar essence – 1 des. l.

Cooking method

Soak small zucchini in cold water for 1 hour. Wash. Trim the stems.
Wash all the greens. Peel the garlic and rinse under running water.
Wash the bell pepper, cut in half, remove the seeds. Cut the halves lengthwise into long slices.
Prepare a sterile jar with a lid.
Cut the fruits into slices 1-1.5 cm thick.
Place some of the greens and peppercorns on the bottom of the jar. Fill the jar with zucchini. Place garlic between them. Spread the bell pepper around the edges of the jar. Cover the zucchini with the remaining herbs.
Boil water and pour it over the zucchini. Cover with a lid and leave for 20 minutes. During this time, the zucchini will be saturated with water and warm up.
Close the jar with a lid with holes, through which you pour the cooled water into a measuring container.
Pour this liquid into a saucepan. Add salt and sugar according to the norm. Bring to a boil and simmer for 5 minutes. Pour this marinade over the zucchini again. Add a dessert spoon of vinegar essence to the jar. Cover with a sterile lid and seal immediately.
Turn the jar upside down and cover it with a blanket. In this position it should cool completely.

Video: Marinated zucchini slices. Blanks

Note to the hostess

The spices indicated in the recipe can be replaced at your discretion, taking into account your taste preferences. The main thing is that they are combined with each other.

Zucchini is also marinated with other vegetables: peppers, cucumbers, carrots, onions. The composition of the marinade can be left the same.

Pickled zucchini is stored in the same way as all canned vegetables: in a cool place, away from light.

A vitamin-rich, juicy product needed by adults and children, a frequent element of dietary and therapeutic nutrition, zucchini is good in any form. Frozen vegetables are often stewed and baked, and fresh harvest from the garden is good for salting or pickling. Find out how to quickly and deliciously cook zucchini in a marinade, so you can whip up any dish later.

How to pickle zucchini

The general principle of this preparation of the product is soaking in an acidic environment, which is created by either vinegar or its essence. In rare cases, housewives resort to citric acid, which is less harmful to the gastric mucosa. The mildest option is fresh fruit juice. However, any pickled product has a negative effect on the gastrointestinal tract, so it should be used with caution and excluded from the menu for gastritis or ulcers. The quality of the dish depends on the following conditions:

Only fresh, barely ripe vegetables. Young zucchini has thin, soft seeds that do not need to be cut out, so the whole mass will be used for work. A significant plus is that cooking takes less time.
If you want very dense pieces that will crunch even after soaking for a long time, take zucchini: they have firmer flesh.
A light, quick snack without the pronounced spiciness inherent in marinated vegetables can be obtained if you take only 1 tsp. 9% vinegar per liter jar. You should not reduce this indicator, especially if you put pickled zucchini for the winter without sterilization - otherwise the product will not last long.
The amount of salt is calculated based on the volume of the container in which you put the vegetables, regardless of whether you took 2 zucchini or 10. The standard option is 35 g per liter.
The duration of sterilization depends on the volume of the container: liter jars require 30 minutes, half-liter jars require 12-15 minutes.

Quick pickled zucchini

The set of ingredients is very simple - the juicy pulp of the vegetable is set off only by the piquantness of garlic and the tenderness of vegetable oil, and salt and vinegar will preserve the products. Nothing extra, so you can use homemade preparations anywhere. The composition of this dish is as follows:

summer fresh zucchini – 0.6 kg;
salt – 1/2 tsp;
vegetable oil – 1/2 tbsp.;
table vinegar 9% - 2 tbsp. l.;
garlic clove – 1 piece;
spices and herbs.

Preparation:

If the zucchini is not young, the shell and core are removed. Fresh summer ones are cut immediately after washing, making thick circles - at least 2 cm.
Salt the zucchini and squeeze out after half an hour. Pour out the juice.
Chop the garlic, combine with oil and spices. Professionals advise adding a sprig of dry rosemary for 3-5 minutes, and then removing it - this will give the marinade a bright, unique aroma.
Pour vinegar over the zucchini, then the oil mixture, cover with herbs.
After half an hour, you can remove the workpiece for storage.

Korean marinated zucchini

This dish is an ideal pairing for meat recipes and can be used for sandwiches and salads. Spicy taste, rich bright aroma, golden hue - it will be very difficult to resist. The ideal recipe for pickled zucchini for the winter for lovers of spicy taste sensations:

dry red pepper – 1.5 tbsp. l.;
onion – 1 pc.;
large carrots – 300 g;
strong ripe zucchini – 700 g;
vegetable oil – 1/3 tbsp.;
soy sauce – 1 tbsp. l.;
vinegar essence – 1 tsp;
sugar, salt - 1 tsp each;
sesame - on the tip of a knife;
Korean seasonings - optional;
greens (any).

Preparation:

Wash and cut the zucchini into strips. Season with salt and press down with a heavy plate or pan.
Peel the carrots and grate.
Chop the onion and sauté in a spoonful of oil.
Squeeze the zucchini and combine with carrots and onions.
Dissolve sugar in the remaining vegetable oil with soy sauce, pour this liquid over the vegetables.
Chop the garlic and season with the Korean mixture. Add seasonings, vinegar essence, herbs.
Distribute the workpiece into jars and sterilize.

Instant pickled zucchini

The highlight of this dish is the cheese mass, which makes it nutritious and tender. Whether it cooks quickly is an open question, but it is swept off the table in the blink of an eye. Professionals recommend immediately doubling the volume of components. For 2 large servings you will need:

young zucchini – 500 g;
Adygei cheese – 70 g;
apple cider vinegar – 100 ml;
grated garlic – 3 tbsp. l.;
parsley - a bunch;
olive oil – 150 ml;
salt – 1 tbsp. l.

Preparation:

Salt the vinegar, throw in a torn bunch of parsley, mix with oil.
Grate the cheese, cut the zucchini into cubes. Pour in the liquid obtained above.
Season the dish with garlic and put it in the refrigerator.

Marinated zucchini with honey and garlic

An absolutely independent dish with a delicate sweet taste and amazing aroma. Grilling vegetables before eating makes the perfect snack for weight watchers. Instant pickled zucchini is made from the following products:

Buckwheat honey – 2 tbsp. l.;
zucchini – 3 pcs.;
garlic clove – 1 pc.;
fresh apple juice – 200 ml;
fresh purple basil - several leaves.

General fast cooking technology:

Boil apple juice and mix with honey.
Pass the garlic through a press.
Slice the zucchini thinly. Rub the basil between your fingers to enhance the aroma.
Mix all ingredients and leave in the cold.

Marinating zucchini squash

Lovage deserves special attention in the recipe: housewives prefer to add it to all zucchini preparations for the winter for the purpose of long-term storage. It is recommended to add dill umbrellas with seeds. The vinegar indicated in the recipe for quick-cooking pickled zucchini can be easily replaced with essence (1 tsp per liter jar).

bell pepper – 3 pcs.;
eggplant – 1 pc.;
carrots – 2 pcs.;
zucchini – 4 pcs.;
various peppercorns – 6-7 pcs.;
lovage, currant leaves - to taste;
salt – 2 tbsp. l.;
vinegar - 3 tsp.

Preparing pickled zucchini:

Peel the vegetables, cut them, place them on a wire rack. Bake on the grill until significantly darkened.
Boil a liter of water, add salt, and drain through cheesecloth. Add vinegar to hot liquid.
Distribute the vegetables into jars, sprinkle with peppers and herbs. Pour in slightly cooled (80 degrees) marinade.
Boil the lids and sterilize the jars with the preparation.
Roll up the finished dish.

Video: recipe for quick marinated zucchini

From the videos below from professionals, you will learn how to get a canned product that looks and tastes no different from fresh, but can last all winter. Everyone can easily learn to calculate the optimal amount of salt and vinegar when working with long-term storage products, and get acquainted with quick recipes for instant consumption.