Pickled zucchini with garlic can be easily rolled into jars for the winter. They turn out very tasty, crispy and quite fragrant. To prepare this type of preservation, it is worth using non-old vegetables so that there are no seeds inside. In addition to garlic, you need to add dill or parsley, peppercorns to the jar. In addition to these components, you can also add bell pepper, bay leaf, clove buds.
Banks must be sterilized first. It is most convenient to do this procedure using a conventional microwave, but you can do it the old fashioned way – you need to pour water into the pan (almost half). Then put a special metal circle with a hole on top, install a jar on it. Boil the jar for 2 minutes, and then use it for its intended purpose.
Ingredients:
For a 0.5 l can:
- Zucchini – 2-3 pcs.
- Garlic – 2-3 cloves.
- Dill – 1 bunch.
- Peppercorns – 3-5 pcs.
- Salt – 1 tsp
- Vinegar 9% – 1 tbsp. l.
How to cook:
1. In a clean and sterilized jar, put peppercorns, peeled garlic cloves, washed dill sprigs.
2. Wash, peel and slice the zucchini.
If the zucchini is large in size, then be sure to cut them into half rings. If the zucchini is young, it is not necessary to peel them.
3. Put them tightly in a jar, but do not specifically ram them so that they do not lose their appearance.
4. Pour water into the jar, then drain it into a ladle or bowl (this is necessary in order to know how much water will be needed to prepare the marinade), add salt.
5. Bring the marinade to a boil, pour in the vinegar, mix.
6. Pour the marinade very carefully into the jar.
7. At the end, simply screw the jar with a metal lid using a special key. Cover the jar of marinated garlic zucchini with a warm blanket. Leave it for 1-2 days in this state. After that, put the jar in a dark and cool place for storage.
These are pickled zucchini for the winter with garlic!
Enjoy your meal!