Recipes for quickly preparing pickled crispy zucchini for the winter in jars and barrels, storage rules and periods

Pickled young zucchini is one way to preserve vegetables for the winter. This product is popular among home cooks due to the ease of preparation and the availability of the ingredients. With a little time, you can get a natural, vitamin-rich product. To prepare, you'll need young zucchini, a full range of herbs and spices to taste, and plain coarse salt.

General information

Zucchini is one of the most popular vegetables among Russian gardeners. A versatile ingredient in a variety of vegetable dishes and appetizers, it's also a popular choice for winter preserves. Eating zucchini helps flush harmful substances and excess moisture from the body and lower cholesterol. It's also used in dietary meals, where it helps you feel full quickly and speeds up digestion.

Pickled vegetables are not suitable for people with gastrointestinal problems, so it's recommended to preserve them by fermenting or salting them for the winter. These recipes do not use vinegar.

Selecting and preparing the main ingredients

For canning, it is necessary to choose young vegetables with tender flesh and no large layer of seeds.

It is not recommended to use zucchini with mechanical damage or signs of pest activity. The taste and juiciness of your pickles depend on proper adherence to these simple rules.

Each zucchini is thoroughly washed, removing any dirt and trimming off the stems. After washing, the vegetables are allowed to dry and then cut into rounds or quarters, depending on the family's preferences. The slice thickness should be a maximum of 10 mm. In addition to the main ingredient, you will need to prepare a selection of herbs and spices. The choice depends on the recipe and the cook's taste. Currant, grape, horseradish, cherry, or raspberry leaves are recommended.

Allspice peas, garlic, dill scapes or greens, and hot pepper pods are added as seasoning. Zucchini pairs well with carrots, bell peppers, and cabbage.

Important! Regardless of the spices and flavorings used, they must be used strictly according to the recipe. This will preserve the natural flavor of the product.

Recipes for making pickled zucchini at home

Here are a few basic recipes for making pickled zucchini. You can add additional ingredients to suit your taste.

A simple recipe for the winter

This is the basic method for pickling vegetables:

• Wash 1500g of zucchini (if large), peel, and slice into 20-30mm thick slices, removing the core and seeds.
• Wash 2 bay leaves, a horseradish leaf, and a few sprigs of dill under running water. Peel 3 medium-sized garlic cloves and slice them into thin petals.
• Spread the zucchini slices evenly over the top, to a thickness of 20-30 mm, and sprinkle with salt and spices. For crispier zucchini, add a leaf and some chopped horseradish root.

• For extra spice, you can add a few hot peppers.
• After filling the containers with vegetables, they are topped with brine. To prepare it, dissolve 80-100 grams of coarse salt in a liter of water.
• After completely filling the jars, sterilize them in a water bath for 10-15 minutes.
• The hot jars are sealed tightly with steel lids and, wrapped in a blanket, left to cool completely. The finished product is then stored in the pantry and ready to be enjoyed in 5-7 days.

Quick pickled zucchini in a bag

To quickly prepare an appetizer just a few hours before guests arrive, use a special recipe without hot processing:

• 1 kg of young cylinders after preliminary processing are peeled and cut into circles 10-20 mm thick.
• 3-4 cloves of garlic are peeled and cut into thin petals.
• 1 bunch of dill or 5-8 umbrellas are washed under the tap and finely chopped.
• Place the zucchini in a bag, add 50-60 g of salt and spices and mix thoroughly by simply shaking the bag.

The appetizer will be salted in 6-8 hours, and your guests will appreciate the vegetable dish.

Without sterilization

You can quickly ferment zucchini using this recipe:

• 1 kg of vegetables are prepared according to the basic recipe, 4 cloves of garlic are additionally peeled and cut into thin petals.
• Finely chop a bunch of dill.
• To add a hint of spice, use blackcurrant, horseradish, cherry or oak leaves.

The rest of the process follows the basic pattern, but for this recipe, it's recommended to use large wooden barrels or jars, thoroughly washed and scalded with boiling water. The vegetables are layered, alternating with spices. The top is covered with horseradish, currant, or cherry leaves. Then, a natural napkin is placed over the top and a weight is applied.

Now, for seven days, pour boiling water over the gauze daily to remove the foam. Then, place the product in a cellar and keep it cool.

Zucchini with currant and cherry leaves

This appetizer recipe uses blackcurrant and cherry leaves in addition to the basic spices. The vegetables are placed in jars, then poured with boiling brine several times and sealed with lids.

Important! When preparing zucchini for jarring, it's best to use whole garlic.

Canned zucchini with carrots

For every 2 kg of vegetables, you'll need 200-250 g of carrots. Cut the vegetables into rounds. Finely chop a bunch of dill and 10 g of parsley root. Thinly slice 1 hot pepper, without removing the seeds, and peel 6-7 cloves of garlic and cut into thin petals. Add allspice to taste; a few currant or cherry leaves are also used in the recipe.

The jars are sterilized and layered with vegetables and spices. The tops are covered with currant leaves. Two heaping tablespoons of salt are sprinkled on top and boiling water is poured over them. A weight is placed on top and the jars are stored in the cellar. After 10-12 days, the product is ready for consumption.

Pickled zucchini with cucumbers

This recipe makes a delicious cold appetizer with just a few ingredients and some spices. Peel 4-5 zucchini, add a few young cucumbers, and a full complement of spices. For this recipe, dill, parsley, and celery are ideal.

The bottom of the barrel is covered with currant and cherry leaves. Then a layer of zucchini is added, sprinkled with spices. Top with a row of sliced ​​cucumbers, and sprinkle with more spices. Fill the jar completely using this method. Dissolve 60 grams of salt and 10 grams of granulated sugar in 2 liters of water and bring the brine to a boil. Then fill the jars completely with the marinade and apply pressure.

After 4-5 days, the product is ready for consumption. For storage, place it in a cool cellar or refrigerator.

This recipe allows you to cook quickly pickled cucumbers and zucchini Without the use of vinegar. This product is recommended for children and people with stomach problems.

Polish-style pickled zucchini

For this recipe, you'll need to slice 1 kg of zucchini and peel 4-5 cloves of garlic. Place the ingredients in sterilized jars.

To prepare the marinade, add a few bay leaves, salt, sugar, and a selection of spices and herbs to taste to the water. Simmer the brine for 15-20 minutes over low heat and pour into the jars containing the vegetables. Immediately seal them tightly with sterilized lids. After 3-4 days, after cooling in a blanket, store the vegetables in the cellar.

In a barrel

For barrel pickling, you can use any of the recipes provided, using a selection of spices tailored to your taste. The key is to thoroughly rinse the container with mustard powder and rinse all surfaces with boiling water. This method of pickling requires storing the product in a cool place, so be sure to decide where to store the snack before beginning.

Tips for storing canned food

Storing pickled vegetables without an airtight lid requires extensive experience and daily care. These products should only be stored in a cold cellar or a large refrigerator. Maintenance involves squeezing and rinsing the cheesecloth every 2-3 days, scalding it with boiling water, and removing foam and excess brine.

If pickled zucchini is sealed in glass jars, there are no special storage requirements. It won't spoil in the basement or on the shelves of an apartment pantry. However, you will need to monitor the condition of the pickles, no matter what method you use. At the first sign of fermentation or mold, remove the outer layer of the zucchini and pour vegetable oil into the jar.

Important! Regardless of the recipe and storage method, the maximum shelf life of homemade pickled vegetables is 9 months.

Conclusion

Preparing pickled zucchini for the winter doesn't require much time or effort. By properly preparing this healthy product, the family can enjoy a vitamin-rich supplement and a delicious cold snack throughout the cold season.