Recipes for pickling zucchini with dill for the winter will lick your fingers

Zucchini is not only a delicious vegetable, but also a dietary product that is recommended even for children. You can prepare many delicious dishes from them. Recipes for zucchini with dill for the winter will help decorate your daily or holiday table throughout all seasons.

Features of preparing zucchini with herbs for the winter

The resulting product can not only be used for winter preparations, but also served for food at any time. It keeps well through the long winter months.

Selection and preparation of main ingredients

Zucchini with dill for the winter will be the most delicious if you use young vegetables for cooking.

How to properly prepare containers

The product made for the winter is placed in prepared jars. Before doing this, they must be thoroughly washed and dried.

How to cook pickled zucchini with herbs

There are many delicious recipes. Here are the most popular ones.

Recipe with dill “You'll lick your fingers”

This recipe makes a meal that can be stored throughout the winter months, or eaten the same day. In the latter case, it is recommended to use young vegetables, to which vinegar should be added in smaller quantities than usual.

To make zucchini for the winter according to the “Finger-lickin’ good” recipe, you need to prepare the following ingredients:

• take 0.5 kg of zucchini;
• carrots 250 g;
• you will need one sweet pepper;
• you need 100 g of onions;
• a quarter cup of granulated sugar;
• You will need a quarter cup of vegetable oil;
• the same amount of vinegar 9%;
• half a large spoon of salt;
• you need to prepare the spices that are used for Korean salads.

Although the list above indicates that you need to use a ready-made set of spices, you can nevertheless replace it with something made at your own discretion. For this, the following can be used: coriander, paprika, ground pepper (red or black), cloves and cardamom.

The prepared dish can be eaten with meat or used as a filling for pita bread.In the latter case, it will be useful to add deli meats or soft cheeses.

The procedure for creating finger-licking pickled zucchini consists of the following steps:

1. Vegetables need to be washed and then peeled.
2. It is recommended to grate the zucchini on a special grater so that they are in the form of long straws. Carrots are cut into cubes. Parsley needs to be finely chopped and added to the vegetables in a bowl.
3. Cut onions and bell peppers into thin, long pieces. Add to the rest of the ingredients in a bowl.
4. Pour spices into a separate bowl, add vinegar and vegetable oil and mix.
5. Place the prepared mixture in the marinade and leave for three hours. During this time, the dish will gain juice.

After this, the product is placed in jars and filled with the released juice. The salad must be sterilized by boiling for 20 minutes. After cooling, store in a cool place.

Option with parsley and garlic

For this delicious dish you will need the following ingredients:

• zucchini you need to take 1.3 kg;
• you need dill and parsley, one bunch each;
• you will need a head of garlic;
• bay leaves in the amount of 4 pieces.

For the brine you will need:

• liter of clean water;
• acetic acid 15 g;
• coarse salt 55 g.

The cooking process includes:

1. Zucchini is cut into slices. Their size should be such that they can be conveniently stored in prepared jars. Usually they are cut into circles first, and large ones are cut into two or four parts.
2. Peel and wash the garlic. The teeth need to be cut into two halves. Bay leaves are kept in boiling water for one minute.
3. Jars and lids are sterilized with steam.
4. If using half-liter jars, place two bay leaves and half a garlic clove on the bottom of each.
5. The greens need to be scalded with boiling water, then put half a sprig of dill and parsley into the jars. Then zucchini is added there. Place the remaining greens on top.
6. You need to prepare the brine. Add salt to the water and boil for 5 minutes. After this, filter through cheesecloth and add acetic acid.
7. Vegetables are poured with brine and sealed.

After sterilization and cooling, the product can be stored in a cool place.

How to properly store workpieces

After cooking, zucchini with dill is sterilized in boiling water. Then turn it over, wrap it in a blanket and leave it to cool. Store in a dark and cool place.