Lightly salted zucchini is an excellent seasonal preparation, which in taste is in no way inferior to the salted cucumbers that are familiar to us. The preparation is very easy to prepare. In it, zucchini, which have a neutral taste, are perfectly combined with a trio of fragrant dill, fragrant horseradish leaf and spicy garlic. But, this is a basic set of spices. If desired, you can add cherry and blackcurrant leaves, as well as horseradish root, to the preparation.
For pickling, both young zucchini and mature fruits are suitable. And dill is better to use with umbrellas, as it is more fragrant.
Ingredients:
- Zucchini – 1 kg.
- Garlic – 1 head.
- Dill with umbrellas – 5-6 branches.
- Horseradish leaf – 1 pc.
- Salt – 40 g.
- Water – 1 l.
Cooking time: 30 min. + 2-3 days for salting. Servings Per Container: 8-10.
How to cook:
1. Wash the zucchini, cut off the stalks. Cut the fruit crosswise into circles about 7-8 mm thick.
2. Disassemble the head of garlic into cloves. Clean and rinse.
If you are using young garlic, then do not disassemble it into cloves, but only peel and then cut into pieces.
Wash the horseradish leaf and dill well and shake off the water. Cut the garlic cloves lengthwise into several pieces. Cut the dill into pieces 4-5 cm long. And cut the horseradish leaf into thin strips.
3. Put half the norm of garlic, dill and horseradish on the bottom of an enameled pan.
4. Place the zucchini tightly on top.
5. Cover the zucchini with the remaining spices – garlic, dill and horseradish leaf.
6. Boil water with salt in another saucepan. Pour the still warm brine over the zucchini. In this case, the brine should completely cover the contents of the pan.
7. Cover the zucchini with an inverted plate.
8. Place a weight on top. It can be a jar of water or, for example, a stone – as in the proposed recipe.
9. Put the pot with zucchini in a warm place, soak for 2-3 days. Remove the finished zucchini from the pan and place in jars washed with a solution of soda and scalded with boiling water. Strain the brine, bring to a boil, then cool to room temperature and pour over the zucchini.
Close the jars with lids and store in the refrigerator. Salted zucchini retain their taste and firmness for 5-6 days.
You can serve lightly salted zucchini as an independent snack, as well as an addition to boiled, fried potatoes or mashed potatoes.
Harvest season – end of June – August.
Enjoy your meal!