Recipe for pickling zucchini in Bulgarian style for the winter

Preparing Bulgarian-style zucchini for the winter doesn't take much time or effort. What's more, this interesting dish doesn't require any expensive ingredients. The zucchini has a unique flavor, with sweet and sour notes. It's sometimes added to pies, pizza, as a topping, or eaten plain.

Any variety of zucchini can be pickled, as long as it's ripe and mature. Peeling the skin is optional. There are many recipes for pickled vegetables for the winter, varying in ingredients and other details. However, the preparation technique for each recipe is similar, and it's recommended to study it beforehand.

The specifics of preparing Bulgarian-style zucchini for the winter

Some people don't sterilize jars and lids before pickling vegetables. Whether or not to do this is entirely up to the cook. This procedure is recommended, but not required.

To ensure the final dish is delicious and tender, it is recommended to remember the following simple rules:

1. Before preparing the dish, it's important to choose the right zucchini. Both ripe and young vegetables are ideal for this purpose. However, using smaller zucchini will result in a more flavorful and tender dish.
2. Zucchini must be thoroughly washed under water using a sponge, then allowed to dry and trimmed on both sides. It is not necessary to peel the skin, but some housewives do remove it. The seeds and pulp must be removed.
3. Marinating zucchini occurs by cutting it into cubes, rings, circles and half rings.
4. There is no need for additional sterilization, since the vegetables have already undergone this procedure when they were heat treated. Boil the marinade, place the zucchini in it and cook (or stew) for 6 minutes.
5. The sterilization procedure for jars and lids involves first washing them with baking soda and then sterilizing them by boiling or another method. It is recommended to use metal, airtight lids. Ignoring this step will significantly reduce the shelf life of vegetables.

The storage area for the blanks should be cool and dark.

Ingredients for the appetizer

To prepare tender and delicious zucchini, it's recommended to prepare all the necessary ingredients in advance. For one three-liter jar, you'll need:

• granulated sugar: one hundred fifty grams;
• a small bunch of dill or parsley;
• zucchini: one and a half kilograms;
• black peppercorns;
• water: one liter;
• hot pepper: a pinch;
• bay leaf;
• a few cloves of garlic;
• raspberry and currant leaves;
• salt: two tablespoons;
• vinegar: one hundred thirty grams.

The greens and zucchini are thoroughly washed and sorted, removing any rotten or severely yellowed ones. The garlic cloves are peeled and washed as well. For disinfection, it's recommended to treat the vegetables with baking soda and water while rinsing, which is readily available in any kitchen.

It's important to peel the skin off mature zucchini, as it becomes tough and tasteless over time. The principle of preparing zucchini preserves is simple. The main thing is to follow the instructions and recipe.

Cooking instructions

The appearance of the finished zucchini resembles a Soviet snack, which isn't sterilized everywhere. Because the vegetables aren't sterilized, this recipe takes only a short time to prepare.

After rinsing the zucchini under water with a rough sponge, peel off the skin. Next, cut the vegetables in half, slice them into rounds, cubes, or rings (optional), and let them dry for a while. Apply vegetable oil to a frying pan and fry the zucchini.

After frying the vegetables, prepare the jars and lids, specifically sterilize them thoroughly. First, rinse them under hot water, then pour boiling water over them. Let them dry.

It's recommended to sort the parsley or dill, rinse it thoroughly, and dry it. Peel the garlic cloves and fill the bottom of the jar with them. Then, tightly fill the jar with zucchini.

To prepare the marinade, boil water, add granulated sugar, pepper, currant and raspberry leaves, herbs, and salt, and simmer for 8 minutes. After this time, let the brine steep for a while before pouring it into the jars.

How to make Bulgarian-style marinated zucchini without sterilization

Before cooking, you should prepare the ingredients in advance and sterilize the jars and lids.

The vegetables are washed, peeled, and sliced. The dill and parsley are washed and sorted. The garlic is peeled and then used to line the bottoms of sterilized jars.

To prepare the marinade, pour water into a wide saucepan, add granulated sugar, pepper, bay leaf, salt and bring to a boil. Wait a bit and repeat the boiling again, this time adding vinegar..

Place the vegetables in the brine, cover the pan, and let marinate for 5 minutes. Carefully place the zucchini in jars, which are then filled with the prepared marinade after it returns to a boil. Seal the jars and turn them upside down.

How and how long are the blanks stored?

Provided the necessary rules, recipe, and a few other things are followed, zucchini preserves can be stored for a long time. Store zucchini preserves in a dark, cool cellar or refrigerator. The temperature should not fall below 0°C.^ABOUTFrom and above 20^ABOUTWITH.