12 Easy Recipes for Pickled Zucchini for Winter
Source: Qwartm, AdobeStockPickled zucchini for winter is a wonderful and versatile appetizer. In winter, they will constantly remind you of summer, and at the same time delight you with an interesting taste. We have collected for you a selection of 12 easy recipes, tested in practice!
1. Pickled Zucchini with Horseradish for Winter
Source: mirtesen.ruHorseradish leaves give the preserves a slight spiciness and piquancy.
You will need: 1 kg zucchini, 1 clove garlic, 1 horseradish leaf, 1 dill umbrella, 2 tbsp salt, 1 liter water.
Preparation: Slice the zucchini into rounds, add dill, garlic, and horseradish. Boil water with salt, pour it over the zucchini, and leave them under a press for two days. Discard the herbs, drain the brine, and transfer the zucchini to sterilized jars. Bring the brine to a boil, pour it over the zucchini again, and seal with lids.
2. Pickled Zucchini with Hot Pepper for Winter
Source: pinterest.comFor visual appeal, you can mix zucchini and summer squash of different shades.
You will need: 3 zucchini, 2 cloves garlic, 1 tbsp salt, 1 dill umbrella, 1 chili pepper, 500 ml water.
Preparation: Slice the zucchini into rounds, finely chop the chili, and place everything with garlic and dill in jars. Mix cool water and salt, pour it over the zucchini, and leave for 3-4 days at room temperature. After that, drain the brine, bring it to a boil, pour it over the zucchini again, and seal.
3. Pickled Zucchini with Vinegar
Source: dzen.ruBefore cooking, you can briefly soak the zucchini in cold water to keep them crispy.
You will need: 1.5 kg zucchini, 1 horseradish leaf, 1/2 bunch parsley, 1 dill umbrella, 1 tbsp mustard seeds, 1 tsp mixed peppercorns, 10 cloves garlic, 1 hot red pepper, 2 tbsp vinegar, 2 tbsp each salt and sugar.
Preparation: Place all the additions and sliced zucchini rounds into sterilized jars. Cover them with half a horseradish leaf, pour boiling water over them, and leave for 10 minutes with the lid on. Then drain this water and boil it again. Add salt, sugar, and vinegar to the jars, pour in the boiling water, and seal for winter.
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4. Pickled Zucchini with Sterilization
Source: luckykitchen.blogspot.comA quick recipe where zucchini doesn't need to be infused for a couple of days.
You will need: 2 kg zucchini, 4 horseradish leaves, 1 tsp dill seeds, 4 cloves garlic, 2 bay leaves, 3 clove buds, 1 tsp each black and allspice, 1 liter water, 50 g salt, 100 g sugar, 100 ml apple cider vinegar.
Preparation: Distribute all the additions and spices among the jars, then tightly pack the sliced zucchini rounds. Boil water with salt and sugar, add vinegar, and simmer for a couple of minutes. Pour this marinade over the zucchini, sterilize for another 15 minutes in boiling water, and seal.
5. Whole Pickled Zucchini for Winter
Source: pinterest.comThis recipe requires young, small zucchini that can be placed whole in a jar.
You will need: 4 zucchini, 1 liter water, 2 tbsp salt, 90 g dill, 30 g celery stalks, 1 chili pepper, 15 g horseradish, 5 cloves garlic.
Preparation: Trim the stems and place the zucchini in a clean jar with all the additions. Dissolve salt in water, pour this brine over the zucchini, and leave them for 8-10 days. Then add more brine up to the neck, close the jars, and store the preparation in a cool place.
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6. Pickled Zucchini with Mustard for Winter
Source: ok.ruDry mustard powder makes any brine or marinade come alive with new flavors.
You will need: 4 kg zucchini, 1 cup vinegar, 1 cup sugar, 1/3 cup salt, 1 cup vegetable oil, 1 tbsp mustard powder, 1 head garlic, 1 bunch each dill and parsley, spices.
Preparation: Cut the zucchini into sticks, finely chop the garlic and herbs, and mix all ingredients together. Leave the mixture to marinate for 1 hour, then tightly pack into jars and add the remaining marinade. Sterilize them for 20 minutes in boiling water and seal.
7. Barrel Pickled Zucchini for Winter
Source: pinterest.comProportions can be adjusted depending on the size of the barrel.
You will need: 10 kg zucchini, 3 hot peppers, 2 heads garlic, 20 celery leaves, 20 dill sprigs, 20 horseradish leaves, 80 cherry leaves, 5 tarragon sprigs, 15 parsley sprigs, 5 liters water, 1.5 cups salt.
Preparation: Boil a brine from water and salt, and let it cool. Place a portion of the herbs and leaves in the prepared barrel. Then layer half of the coarsely chopped zucchini, and then more additions.
Then more zucchini, and on top, the remaining leaves and spices. Pour the brine over everything, leave for 2 days at room temperature, and then add fresh brine. Transfer the zucchini to a cellar for further pickling and storage.
8. Crispy Pickled Zucchini for Winter
Source: rutube.ruOptionally, add your favorite spices and herbs.
You will need: 1.5 kg zucchini, 4 sprigs parsley, 4 cloves garlic, 3 tbsp each sugar and salt, 6 tbsp vinegar, 2 bay leaves, 1 tbsp mixed peppercorns.
Preparation: Slice the zucchini into rounds and cover them with cold water for a couple of hours. Place all the additions and spices in clean jars, tightly pack the zucchini, and pour boiling water over them. Leave the preparation for 20 minutes with the lids on. Drain this water, add sugar and salt to it, bring it to a boil again, and add vinegar. Pour the marinade over the zucchini and seal with lids.
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9. Pickled Zucchini with Pattypan Squash for Winter
Source: attuale.ruThis preparation can be pickled both in a barrel and in jars.
You will need: 5 kg zucchini, 5 kg pattypan squash, 3 bunches herbs, 5 liters water, 400 g salt, spices.
Preparation: Cut the pattypan squash and zucchini into equal pieces, then place them in jars, layering with herbs. Boil water with salt, simmer for 5 minutes, and let the brine cool. Pour it into the jars and seal the preparation.
10. Pickled Zucchini Like Milk Cap Mushrooms
Source: pro-orehi.ruSurprisingly, ordinary zucchini can indeed taste like milk cap mushrooms.
You will need: 2 kg zucchini, 500 g carrots, 1/2 cup vegetable oil, 1 tbsp sugar, 1.5 tbsp salt, 70 ml vinegar, 1 bunch herbs, 1 head garlic, spices.
Preparation: Arbitrarily cut the zucchini, garlic, and herbs. Slice the carrots into rounds and fry them in oil until golden. Mix all ingredients together and leave them for 8-12 hours at room temperature. Distribute the mixture into jars, sterilize for another 20 minutes, and seal for winter.
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11. Pickled Zucchini with Cucumbers for Winter
Source: nash-pogrebok.ruThanks to the original brine, the vegetables have a very rich flavor.
You will need: 6 cucumbers, 1 zucchini, 1/2 bunch dill, 2 currant leaves, 2 cloves garlic, 4 allspice berries, 10 black peppercorns, 2 tbsp each salt and sugar, 3 tbsp vinegar, 1 liter water.
Preparation: Cut the cucumbers and zucchini into pieces, and place them in a sterilized jar with leaves, dill, garlic, and pepper. Pour boiling water over everything, leave for 10 minutes with the lid on, and then drain this water. Boil 1 liter of clean water with salt and sugar, add vinegar, pour this marinade over the vegetables, and seal with lids.
12. Fried Pickled Zucchini for Winter
Source: liveinternet.ruThis recipe requires a little more cooking time, but the result will definitely delight you.
You will need: 2 kg zucchini, 1 head garlic, 4 sprigs each dill and parsley, 2 dill umbrellas, 2 tbsp salt, 2 tbsp vinegar.
Preparation: Slice the zucchini into rounds and fry them without salt or spices in vegetable oil on both sides. In prepared jars, layer garlic, herbs, and zucchini. Add a spoonful of salt and vinegar, and sterilize the preparations for 30 minutes in boiling water.
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