They look like mushrooms: how to preserve pickled zucchini for the winter
![How to make crispy pickled zucchini for the winter](https://i.uaportal.com/news/2023/7/5/filestoragetemp-21.jpg?size=375x250)
Many housewives like to experiment with their cooking skills in the summer, especially with fresh seasonal vegetables. In July, when the zucchini harvest is bountiful, it provides a great opportunity to try something new. If you've already cooked Korean-style zucchini or canned a few jars of chili ketchup for the winter, this time you should try pickled zucchini, which tastes like mushrooms.
Read also: Suitable for everyone: a universal recipe for preserving any vegetables for the winter
Ingredients:
- Water (0.5 liters);
- Sugar (2 tablespoons);
- Salt (half a tablespoon);
- Vinegar (80 ml);
- Vegetable oil (40-50 ml);
- Ground black pepper (half a teaspoon);
- Zucchini (2 pieces);
- Garlic (4 cloves);
- Dill (to taste).
For cooking:
- Rinse the young zucchini thoroughly under running water and cut them into medium cubes;
- Prepare the marinade by adding 0.5 liters of water, sugar and salt to a saucepan. Stir until sugar and salt dissolve. Add vinegar. Put the chopped zucchini into the boiling marinade;
- Stir the zucchini in the marinade and turn off the stove. Cover the pan with a lid and leave the zucchini in this state for 15-20 minutes;
- After the allotted time, drain the zucchini in a colander or sieve to drain the excess liquid;
- Peel the garlic, press or chop it finely with a knife. Rinse the dill in running water and chop it on a paper towel to absorb excess moisture.
- In a separate bowl, combine the garlic, chopped dill, ground black pepper, and vegetable oil. You can add other spices, such as turmeric or chili, if desired;
- Sprinkle the zucchini with garlic marinade, herbs, spices and serve this appetizing salad that tastes like mushrooms.
Alternatively, you can put the salad in pre-prepared sterilized jars and fill them with the marinade. Sterilize the jars of lettuce on the stove top in a large pot of water for about 30 minutes, then close the lids or seal. Turn the jars upside down until they cool completely (within about a day), and then store the pickled zucchini in a cool and dark place.
Earlier, we wrote about how to properly preserve sorrel for green borscht. We also advise you to pay attention to the recipe for battered cucumbers.
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