7 step-by-step recipes for pickling young zucchini for the winter

Zucchini is an underrated vegetable by many housewives, rarely used in cooking. This is a big mistake, as it contains numerous nutrients, and its rich, pleasant flavor can surprise many novices. Let's figure out how to properly marinate young zucchini for the winter and what special considerations are important.

Peculiarities of harvesting young zucchini for the winter

When preparing young zucchini for pickling, pay attention to the following features:

• It is recommended to use zucchini varieties that have few seeds;
• the skin of the fruit should be thin and tender;
• Give preference to zucchini whose flesh has a dense, crispy texture.

Please note! The quality of the ingredients used in the pickling process greatly affects the final taste and shelf life of the preserves.

Selection and preparation of vegetables and containers

When choosing suitable products for preparing a recipe, it is necessary to remember:

• Zucchini with damaged skin or signs of disease are not suitable for use in our recipes;
• overripe fruits with pliable, loose pulp are best used in other dishes;
• All other ingredients must also be fresh.

Preparing vegetables and containers:

• vegetables are washed under water, this will remove all dirt and small insects from their surface;
• The jars must be sterilized, otherwise the preparation will quickly become unusable.

The best recipes for young marinated zucchini

Below are the best recipes for preparing young marinated zucchini, which are easy to repeat for both novice housewives and experienced homemakers.

Finger-licking good recipe

Ingredients:

• zucchini – 2 kilograms;
• bay leaf – 2 pieces;
• garlic – 5 medium cloves;
• salt – 2 tablespoons;
• granulated sugar – 6 tablespoons;
• citric acid – 1 teaspoon;
• dill – 2 sprigs;
• allspice – 4 peas.

Cooking algorithm:

• cut the washed zucchini into 1.5 cm thick rings;
• put garlic, herbs and spices on the bottom of the jar;
• pour boiling water over the zucchini and wait for about 2 minutes;
• we transfer them to a jar and fill it with the water in which they were blanched;
• wait 10 minutes, then drain the marinade into a saucepan;
• add sugar and salt;
• boil for 5 minutes;
• pour into a jar with vegetables;
• add citric acid and roll up the lid.

A quick way to prepare vegetables

Peel 500 grams of zucchini and place them in a jar. Add 50 grams of granulated sugar, 70 grams of chili, and 50 milliliters of vinegar. Pour 350 milliliters of boiling water into the jar, then seal the lid.

Crispy assorted gherkins

If you'd like, you can enhance the "Finger-Lickin' Good" recipe by adding a few gherkins. They pair beautifully with the zucchini and create the perfect crunchy duo on the table.

Marinate together with squash

Squash is a great addition to the basic recipe. Add it to the preserves in equal proportions with the zucchini. Everyone in the family will appreciate this appetizer.

Spicy pickled appetizer

Mustard and garlic will add a spicy kick to the marinade. For each jar, add 1 head of garlic and 0.5 tablespoon of whole grain mustard.

Those who like it spicier can add a couple more horseradish leaves to the basic recipe.

Marinate the salad in Korean

Chop the zucchini, carrot, pepper, and onion. Place all ingredients in a jar. Fill the pan with water. Add 60 milliliters of oil, spices, salt, and sugar. Bring to a boil, then pour the marinade over the vegetables. Add 60 milliliters of vinegar and seal the lid.

Preparation with citric acid without sterilization

If you don't have time to sterilize the container, use citric acid in the recipe. Just 1 teaspoon per jar of pickled zucchini will ensure it retains its beneficial properties for a long time.

Rules for storing the finished product

The finished product is stored in a cool, dark place. A cellar or basement is used for this purpose. The shelf life of the preserved product ranges from 12 to 18 months, depending on the recipe used.