Pickled zucchini for the winter is a simple and tasty appetizer that goes well with any dish as a side dish. The main condition under which vegetables can be stored for a long time is that the jars must be kept in a cool room. This could be a cellar or a refrigerator. You can prepare such a snack on everyday days to pamper your loved ones with delicious pickles.
Zucchini with currant and cherry leaves
You can ferment vegetables for every day without sterilization when the zucchini season has begun. The recipes for this preservation are quite simple.
Required ingredients:
- 1 kg of small zucchini;
- 3 cloves of garlic;
- A bunch of fresh dill;
- Currant leaves;
- Cherry leaves;
- Horseradish leaves;
- Boiled filtered water;
- 30 grams of coarse table salt.
Preparation method without sterilization:
Vegetables are fermented according to this recipe, usually in a barrel. First you need to prepare the vegetables and herbs. Everything needs to be washed thoroughly under running water, zucchini cut into large slices, dill finely chopped. It is better to take zucchini young and without seeds. Peel the garlic.
Next, we prepare in this way: first you need to prepare the container. Currant and cherry leaves, horseradish leaves and peeled garlic are placed on the bottom. Then, you need to tightly lay out the chopped zucchini. Place chopped dill on top. Then add salt and pour boiling water over everything.
Place the barrel in the refrigerator. After 3 - 4 days, the appetizer can be served. Vegetables according to this recipe will turn out incredibly tasty.
Canned zucchini with carrots
Pickled zucchini is ideal as a side dish for main courses, especially mashed potatoes or fish. What other recipes are there? For example, the method for preparing this carrot snack is quite simple.
Required ingredients:
- 2 kg zucchini;
- 200 g carrots;
- Fresh dill;
- 10 grams of horseradish root;
- Hot pepper pod;
- Head of garlic;
- 55 grams of table salt;
- 1 liter of filtered water;
- Black peppercorns;
- Fresh currant and cherry leaves.
Instant pickled vegetables:
The zucchini must be thoroughly washed and the stem trimmed, then cut into large rings. Peel the head of garlic, separate the cloves from each other and cut them into slices. Wash the greens. Peel and grate the horseradish root.Chop the hot pepper into slices along with the seeds. Cut carrots into rings.
To ferment zucchini in jars, the jars must first be sterilized. This is necessary so that the fermented zucchini lasts longer.
Place herbs and hot peppers at the bottom of the jar. Place some of the zucchini. Then add garlic, carrots and some of the herbs. Place the zucchini again. When the jar is full, add grated horseradish root, dill and cover everything with salt. Pour boiled water.
Cover with a lid and place something heavy on top. Leave for 10 days. At this time, brine will flow out of the jar, so it is recommended to place a deep cup under it. After 10 days they can be rolled up and sent to the cellar.
This crunchy snack is the perfect addition to any meal.
Pickled zucchini with cucumbers
There are various recipes for pickled zucchini, for example, with cucumbers. This is an easy snack that the whole family will love.
Required ingredients:
- 4 medium-sized young zucchini;
- Small cucumbers;
- 2 sprigs and root of fresh parsley;
- A bunch of fresh dill;
- Celery;
- Horseradish leaves;
- Currant and cherry leaves;
- A sprig of tarragon;
- Black peppercorns;
- Head of garlic;
- Hot pepper (optional);
- 2 liters of filtered water;
- 55 grams of table salt;
- 10 grams of granulated sugar.
Method for preparing zucchini starter for the winter:
I prepared the pickled zucchini as follows: rinse the vegetables thoroughly under running water. Trim the cucumbers from the stem side. Cut the zucchini into rings. Wash the greens, chop the parsley and dill. Finely chop the parsley root. Cut the garlic into slices.
To prevent the vegetables from being too sour, you can omit adding acetic acid.How to prepare brine? To do this, you need to dilute sugar and salt in boiling water.
Place currant and cherry leaves, some greens, parsley root and garlic on the bottom of a pan or any other container. Then lay out the vegetables to the middle. Then add the remaining greens, hot peppers and peppercorns and lay out the vegetables. When the container is full, you can pour the marinade over the vegetables.
Cover the container with a lid or cloth. Leave the zucchini to ferment for 4 days. After 4 days, the vegetables can be put into jars and placed in the refrigerator.
According to this recipe, zucchini can be rolled up for the winter. To do this, after 4 days, drain the brine, strain it and boil. Rinse the zucchini and cucumbers under water along with the spices, and then place them in clean jars. Pour the marinade over everything, after 7 minutes pour it out again and boil again. Repeat two more times. After this, the jars can be sterilized. When the jars have cooled, they can be sent to the cellar.
