A simple marinade recipe for crispy zucchini for the winter
The end of summer is always marked by the preservation of stocks for the winter. Cucumbers, tomatoes, and other vegetables are especially popular for twisting.
Here is a recipe for pickled zucchini that will be spicy and crispy. You will definitely like them. This recipe is so simple and quick that in just a few minutes you will have delicious crispy zucchini in jars.
Read also: They resemble mushrooms: How to preserve pickled zucchini for the winter
For three liter jars you will need:
- 2 kg of zucchini
- 21 cloves of garlic
- Dill inflorescences - one in each jar
- 3 bay leaves
- 15 allspice peas
- 15 pieces of cloves
- ground coriander - to taste.
How to cook
Thoroughly wash and sterilize the jars in which you will close the zucchini. Also boil the lids for the jars.
Zucchini should be washed and cut into slices, about 1 cm thick.
Put herbs, garlic, bay leaf, 5 allspice peas and the same amount of cloves at the bottom of each jar, and optionally add coriander to each jar with the tip of a knife.
Then tamp the zucchini firmly in the jars and pour boiling water over them.
Read also: Suitable for everyone: a universal recipe for preserving any vegetables for the winter
Now prepare the marinade for the zucchini. To do this, pour the water from the zucchini jars into a large saucepan and add another 100 ml of water. Add 2 tsp of salt with a slide and 70 g of sugar.
Put the pot on the fire and bring to a boil. As soon as the water boils, add 80 ml of 9% vinegar and boil for a minute. Then immediately pour the marinade into jars with zucchini and roll up the lids.
Here's how to make cucumbers for the winter with grapes instead of vinegar.
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