How to pickle zucchini for the winter without sterilization

Crispy zucchini in a marinade can be an independent dish or become a savory snack. To taste, they are absolutely not inferior to pickled cucumbers and mushrooms. Read about the features of preparing such an appetizer below.

How to choose and prepare zucchini

For pickling, specimens from 10 to 25–30 cm in length are suitable. The former can be rolled up entirely in liter jars, like cucumbers, the latter will have to be chopped into circles or slices. There will be more fuss with overripe fruits – they need to be cleaned of the skin, seeds and the viscous part of the pulp.

Select vegetables for pickling, adhering to the following criteria:

• appearance assessment – the skin has a uniform color, without flaws of natural or mechanical origin;
• varietal affiliation – it is better to take varieties with a minimum number of seeds and thin skin;
• pedicel condition – length is about 5 cm, has a rich green color and a dense structure.

Zucchini does not require special preparation. They must be thoroughly washed and dried, and then, depending on the recipe, crushed or used whole.

Recipe for pickled zucchini for the winter without sterilization

To make delicious pickles from zucchini, it is not necessary to stand at the stove for a long time, sterilizing the products, which is especially exhausting in the summer heat. There are several recipes that allow you to preserve a snack without this process.

Important! All kitchen utensils, including jars, must be washed with baking soda and boiled over before use. Neglecting the rules of sterility will lead to bloating and tearing off the lids from the cans.

A simple recipe

For this amount of containers you will need:

2 jars of 1 liter

Steps

8 ingredients

Video recipe

• medium length zucchini

  4 piece.

• 
  cloves of garlic

  4 piece.

• 
  black pepper

  16 peas

• 
  red pepper

  2 small pieces
• 
  allspice

  2 peas

• 
  dill

  6 umbrellas

• 
  Bay leaf

  2 piece.

1. Boil water.
2. Cut the zucchini into rings.
3. Put spices, dill, garlic in jars.
4. Pack zucchini tightly into jars.
5. Pour boiling water over the zucchini and set aside for 20 minutes.
6. At the same time, dissolve sugar and salt in 1 liter of water, put on fire and boil for 3 minutes.
7. Drain the water from the jars, replace it with freshly cooked marinade.
8. When the marinade is filled, add 1 tsp to each jar. vinegar and roll up.

Video: pickled zucchini without sterilization

Triple filled

To prepare this appetizer you will need:

For the marinade, take:

Choose vegetables that are about the same size so that they marinate evenly.

• 
  sugar

  150 grams

1. Cut the washed vegetables into several pieces (if necessary).
2. Put spices, herbs in jars and put vegetables on top of them.
3. Boil water and pour it over the vegetables, covering the jars with lids. Soak for 20 minutes, then drain the water and boil again.
4. Perform the same manipulation twice more.
5. After decanting the liquid for the third time, dissolve sugar and salt in it, boil for 5 minutes.
6. As soon as the marinade is removed from the heat, you need to add vinegar to it and stir.
7. Fill jars with marinade and roll up.

Sweet

Sweet zucchini “You’ll lick your fingers” are prepared quickly and easily.

Important! The number of jars you need to cook zucchini depends on the size of the fruit. Prepare a container with a margin so that all the vegetables fit in jars.

Steps

11 ingredients

• 
  fresh dill and parsley

  big beam
• 
  garlic

  1 head

• 
  corn oil

  150 ml

• 
  sugar

  150 grams

• 
  mustard seeds

  20 grams

• 
  black and allspice

  10 peas each
• 
  Bay leaf

  5 piece.

• 
  clove

  10 buds

1. Prepare the vegetables, remove the skin from them and take out all the seeds. Cut small specimens into strips vertically, large ones – first horizontally in half, and then into vertical stripes.
2. Peel, chop or crush the garlic.
3. Put greens with spices, garlic, and zucchini strips on top in an enameled pan.
4. Boil the marinade from water, salt and sugar.
5. Add vinegar to the marinade and pour over the prepared vegetables with liquid.
6. Put oppression in a saucepan and send it to a cold place for 3 hours.
7. After this time, arrange the products in jars and pour over the marinade. If it is not enough, add boiling water and roll up.

Additional tips

It is necessary to store such products in darkened rooms at a temperature not higher than + 10 ° C and a relative humidity of about 60%. Shelf life is 24 months.

Did you know? In Greece, the most popular dish is zucchini florets stuffed with rice and cheese, baked in tomato or fried in batter.

Cooking recommendations:

1. It is best to take young fruits for pickling. Their seeds do not spoil the taste of dishes at all, so there is no need to remove them.
2. If in the last recipe the fruits are cut into small cubes, and not stripes, then after 3 hours of pickling they can be freely eaten.
3. In jars with zucchini, in addition to spices, you can add carrots and bell peppers. In winter, such a platter will be very useful for boiled potatoes.

In terms of eating, pickled zucchini can be a standalone snack or act as a delicious addition to turkey meat, chicken and fish dishes. It goes well with boiled and baked potatoes in different interpretations.

Zucchini pickled according to the first recipe will be an excellent substitute for pickled cucumbers in a hodgepodge if they are not at hand. In addition, the marinade can be used as an additive to sauces.

Did you know? In Europe, zucchini appeared in the XNUMXth century, but they were not used for food, but were grown as ornamental flowering plants. People were more attracted to large bright flowers than the taste of fruits.

Zucchini can be prepared for the winter not only in the form of caviar. Pickled vegetable goes well with a variety of products and has an interesting spicy taste.