5 best recipes for pickled zucchini like cucumbers for the winter

Zucchini can be used to make a wide variety of pickles. For example, pickled zucchini for the winter can taste like cucumbers. Any variety of zucchini can be used for canning.

Taste features of the appetizer

Zucchini is a unique vegetable. Depending on the recipe, the resulting preserves can take on an unusual flavor. For example, you can preserve zucchini, and it will taste like pineapple. You can also make preserves that taste just like cucumbers.

Selecting and preparing vegetables

First, the fruits are washed to remove any dirt and the stems are trimmed. If necessary, any damaged flesh is trimmed. Both unripe and overripe vegetables can be used for canning.

Sterilization of containers

The first sterilization option is steam sterilization. The second option is hot water sterilization. Place a towel on the bottom of the pan, then fill it with water. Place the jars so they don't touch each other. Sterilize the jars in boiling water for 15 minutes.

Original and delicious pickling recipes

Unusual recipes for canning zucchini.

We preserve young zucchini like cucumbers

What you will need:

• zucchini;
• onion;
• head of garlic;
• bay leaf;
• black pepper;
• salt;
• sugar;
• vinegar;
• water;
• fresh herbs.

How to cook canned zucchini:

1. Cut vegetables into thin slices, no more than 1 cm thick.
2. Chop the greens.
3. Peel the garlic and leave the cloves whole.
4. Chop the onion into half rings.
5. Place all the spices at the bottom of the jar, then fill it with vegetables.
6. Pour boiling water over.
7. After 15 minutes, drain and add brine.

Recipe with mustard

Canning Zucchini and Mustard Seed Appetizer:

• Cut the zucchini into circles.
• Place spices on the bottom of the prepared jars.
• Prepare the brine.
• Fill the containers with vegetables and pour hot marinade over them.
• Leave for 10-15 minutes, then you can close the jars.

The snack is sent to the cellar once it has cooled. Hot jars are prohibited from being placed in the cellar.

A simple way without sterilization

To close the appetizer, you will need the same ingredients as for the classic recipe.

A proven recipe for zucchini without sterilization:

1. Place vegetables and spices in jars.
2. Prepare the marinade and boil clean water separately.
3. Pour boiling water over the snack.
4. After 15 minutes, drain the water.
5. Repeat again.
6. Pour the marinade over it for the third time.

Add citric acid

What products will you need:

• zucchini;
• garlic cloves;
• fresh dill with seeds;
• horseradish leaf;
• hot pepper;
• table salt;
• sugar;
• citric acid;
• water.

How to roll up an appetizer:

1. You can roll up the zucchini with the addition of red pepper to make the pickle spicy.
2. Grind the garlic and pepper through a meat grinder.
3. Add chopped dill to the mixture and stir.
4. Place some of the dressing in the jar, then add some of the vegetables.
5. Alternate layers until the container is full.
6. Prepare a brine with salt and sugar. Pour it over the appetizer, then add citric acid.
7. Close the banks.

Delicious zucchini slices without vinegar: salt like cucumbers

What you will need for cooking:

• young zucchini;
• fresh horseradish root;
• greens (any);
• a few cherry leaves;
• boiled water;
• coarse salt.

How to marinate:

1. First, prepare the brine. Bring the water to a boil and stir the salt into the boiling water until it dissolves completely.
2. Cut off the stems of the vegetables.
3. Pierce the pulp on both sides so that it is salted better.
4. Place greens (you can chop them or leave them whole) and cherry leaves on the bottom of the container.
5. Cut the horseradish into thin strips and add to the greens.
6. Fill the containers with vegetables.
7. After which you can pour brine over the snack.
8. Leave it for 12 days.
9. Then add the marinade and put it in the refrigerator.
10. After a few days, transfer the zucchini into sterilized jars and fill with new brine.
11. Close with lids.

Terms and conditions for storing winter preparations

The shelf life of sterilized preparations for the winter is almost 2 years. If the jars haven't been sterilized, it's best to eat the snack within the first few months. Store the preserves in a dark, well-ventilated area at a cool temperature. Avoid exposing the jars to sunlight.