Pickled zucchini quickly and for the winter. Zucchini pickled for the winter: cooking recipes Classic recipe for pickled zucchini for the winter

Good afternoon.

Let's talk again about how to stock up on this wonderful vegetable for the winter. And today I propose the topic of marinating in jars.

In this collection you will find 10 different ways to marinate them on their own and in combination with other vegetables, how to give them a mushroom flavor or highlight your own.

This vegetable generally goes well with others, enriching their taste. And it doesn’t matter which way you prepare them, they are equally good in both forms. And this explains my love for zucchini and a whole section of the site dedicated only to them.

And you will also see that zucchini can be given almost any shape, which will make the preparations not only incredibly tasty, but also interesting and beautiful. After all, in addition to classic cubes and circles, you can wrap rolls, make stars and even bagels with filling.

All these options are not a plowed field for your imagination, provided you have free time and enthusiasm.

Marinating zucchini for the winter in jars without sterilization

Let's start with the simplest recipe with a minimum set of ingredients so that you have an understanding of what general steps you need to follow.

Also, in this option we will do without sterilizing the filled jars, but this does not mean that the jars themselves do not need to be sterilized before use. This is absolutely necessary, otherwise the zucchini will turn sour and the lids will fly off over time.

Zucchini - depending on size 1-3 pieces
Dill umbrella
Garlic - 2 cloves
Bay leaf - 1 piece
Black peppercorns – 8 pcs.
Allspice – 1 piece
Bitter red pepper - 1 ring
Vinegar 70% - 1 tsp.

Marinade for 1 liter of water:

1 heaped tbsp salt
2 tbsp. l without a slide of sugar

Preparation:

1. Place a bay leaf, an umbrella of dill, a small ring of hot pepper (optional) and all other spices into pre-sterilized jars.

2. Fill the jars tightly with zucchini rings, cut a couple of centimeters thick. Somewhere in the middle add garlic.

3. Very carefully pour boiling water into the jars, trying to ensure that the stream hits the zucchini and not the walls. We do everything slowly so that the jars do not burst from a sudden temperature change. Fill them to the very top, cover with sterilized lids and leave for 20 minutes.

4. In the meantime, let's prepare the marinade. It is done simply: dissolve salt and sugar in water, put on fire and bring to a boil. All.

For 2 liter jars of zucchini you need approximately 1 liter of marinade.

5. Drain the water from the cooled jars and pour the marinade up to the hangers. Add 1 tsp to each jar. acetic acid and add marinade to the very top. Then we screw or roll up the lids, turn the jars over, cover them with a blanket and leave them like that until they cool completely.

In the future, store in a cool place.

A quick and tasty recipe for pickled zucchini in a jar

If you don’t like the hassle of pre-sterilizing jars, then you can skip this step. But then it will be necessary to sterilize the already filled jars. Decide for yourself which of these stages is easier for you.

Ingredients for 2 liter jars:

1 kg of young zucchini without seeds
50 g dill
4-6 cloves of garlic, 2-3 per jar
8 allspice peas, 4 per jar
30 black peppercorns, 15 per jar
1 liter of water for the marinade (and separately boiling water for heating)
2 tbsp sugar - 50 g
2 tablespoons without a slide of salt - 40g
3 tbsp vinegar 9% - 1.5 tbsp per jar

Preparation:

1. Take clean jars, preferably washed with soda, and fill them with spices and zucchini. At the bottom we put half of the cooked chopped herbs and half of the peppercorns and half of the garlic. Fill the jar with zucchini rings, half a centimeter thick. Place the second half of the spices on top.

Carefully fill the jars with boiling water to the brim, cover with clean metal lids and leave for 10 minutes.

2. At this time, prepare the marinade - dissolve salt and sugar in water, put on fire and bring to a boil.

3. After 10 minutes, drain the water from the jars, pour in vinegar and fill them with boiling marinade.

4. Take a deep pan, put a cotton towel on the bottom, put the jars and fill it with water so that it reaches the hangers of the jars.

Since the jars contain hot marinade, you need to pour hot water into the pan.

Bring the water to a boil and sterilize the jars in boiling water for 10 minutes.

5. Then screw the lids tightly and leave the jars to cool upside down, wrapped in a blanket for about 12 hours.

In the future, store the jars in a cool place.

Zucchini marinated for the winter with carrots in Korean

This method is perfect for overripe zucchini with large seeds.

Ingredients for 1 liter jar:

Zucchini - 1-2 pieces (200 g)
Carrots - 1 pc.
Dill umbrellas - 2 pcs.
Garlic - 2 cloves
Bay leaf - 1 piece
Peppercorns
Allspice
Hot capsicum - 1 small ring
Vinegar 9% - 2 tbsp. l

Marinade for 1 liter of water:

1 tbsp. l salt
1.5 tbsp. l sugar

Preparation:

1. Cut the zucchini into rings one centimeter thick and remove the core and seeds. You can remove it either simply with a knife or with any suitable object, for example, a glass.

We remove the peel only if it has become completely rough.

2. Grate the carrots on a Korean grater.

3. Further preparation almost repeats the first recipe. Place dill umbrellas, garlic, bay leaf, hot pepper ring and peppercorns in a pre-sterilized jar. Carrots are sent next, and then zucchini rings.

Fill a jar filled with vegetables to the brim with boiling water, cover with a sterilized lid and leave for 10-15 minutes.

4. After 10-15 minutes, drain the water, add vinegar to the jar and pour boiling marinade up to the neck. We wrap or roll up the lid tightly, turn the jar over and leave it under the blanket until it cools completely.

Store the finished snack in a cool place.

Photo recipe for appetizers with bell peppers

You can diversify the taste of pickled zucchini if you cook them together with other vegetables. In addition to carrots, bell peppers would be a good addition.

Ingredients:

Zucchini 1-1.5 kg
Garlic - 6 cloves
Dill - bunch
Bell pepper - 1-2 pcs
Hot pepper - a couple of rings
Carrot - 1 pc.

For the marinade:

1.5 liters of water
Apple cider vinegar – 80 ml
Salt - 60 g
Sugar - 60 g
Pickling mixture - 1 tbsp. with a slide

The indicated ingredients are enough for 1 jar of 1 liter and one jar of 0.7 liters.

Preparation:

1. Take sterilized jars and put dill on the bottom. It can be cut, or you can put it directly in twigs. Add garlic, cut in half, some carrots, grated on a Korean grater, and a ring or two of hot pepper.

2. Then we put zucchini rings into sterilized jars, and put strips of bell pepper in the remaining free space.

First remove the peel from the zucchini, cut them into rings one centimeter thick and remove the center with the seeds.

3. Fill the jars to the brim with boiling water (carefully), cover with lids and drain the water after 10 minutes.

We perform this operation twice.

The good thing about the pickling mixture is that it already contains spices in the required proportion, as well as grain mustard - an additional guarantee that the jars will not ferment.

5. Fill the jars up to the neck with hot marinade and close the lids tightly.

Leave them to cool, uncovered, at room temperature.

Video on how to marinate zucchini slices

What do you think of the idea of cutting zucchini not into pieces or rings, but into thin slices? Look how beautiful it turns out. But it’s also incredibly delicious.

Instant Crispy Zucchini Recipe

The main secret to crispy zucchini is adding a horseradish leaf to it. Horseradish is the key to an expressive crunch.

Ingredients for 3 liter jars:

1.7 kg zucchini
6 cloves garlic
9 sprigs of dill
6 cherry leaves
1 large horseradish leaf
3 sprigs parsley
6 bay leaves
15 pcs. black peppercorns
6 pcs. allspice peas
3 tbsp. l. heaped sugar = 75 g (1 heaped tbsp sugar = 25 g)
3 tbsp. l. salt without a slide = 45 g (1 tbsp. salt without a slide = 15 g)
3 tbsp. l. 9% vinegar = 45 ml (1 tbsp 9% vinegar = 15 ml)

Preparation:

1. Take sterilized jars, divide the leaves and spices into 3 parts and place them in the jars.

2. Wash the zucchini in running water, cut into rings one centimeter thick and place tightly in jars.

3. Fill the jars with boiling water, cover them with lids and leave for 10 minutes. Then drain the cooled water and pour boiling water again for 10 minutes.

The second time we pour the water into the pan and set it to boil - it will be used for the final filling.

4. Pour a tablespoon of salt, sugar and vinegar directly into the jars.

5. Pour boiling water into jars, roll up the lids, turn them over and leave them under the blanket until they cool completely.

Canned zucchini in tomato sauce

You can use more than just plain water as a marinade. It will turn out very tasty if you add tomato sauce to it. There will be zucchini in tomato sauce.

Ingredients:

3 kg zucchini
Spicy tomato sauce – 0.5 l
2 cups sugar (glass -200 ml)
2 tablespoons salt
250 ml 9% vinegar
1 liter of water
Ground red pepper - to taste

Thanks to the dense packing of vegetables, the specified amount of ingredients will yield 8 half-liter jars of pickled zucchini.

Preparation:

1. Cut the zucchini into lengthwise slices (like cucumbers) and place tightly in sterilized jars. The size of the slices should correspond to the height of the cans.

Leftovers that don’t fit can be cut into rings and placed in a separate jar.

2. Stir tomato sauce in 1 liter of water, add salt, sugar, literally half a teaspoon of red pepper and put on medium heat. Bring to a boil, add vinegar and cook for another 2-3 minutes. The marinade is ready.

3. Pour the hot marinade into jars with zucchini.

4. Place the filled jars in a large saucepan with a cotton towel at the bottom, pour hot water into it so that it reaches the narrowing of the jars and put it on the fire. When the water boils, count down another 10 minutes for sterilization. Jars must be covered with lids.

Then we take out the jars, roll them up, turn them over, cover them with a blanket and leave them like that until they cool completely. In the future, store in a cool place.

Marinated zucchini like mushrooms

The next two recipes are prepared in such a way that they are indistinguishable from mushrooms in taste. The difference between them is that in the first version no other vegetables are used (except garlic).

Ingredients for 7 half liter jars:

3 kg zucchini
3 heads of garlic
100 ml 9% vinegar
100 ml sunflower oil
100 g sugar
2 tbsp salt
1 teaspoon ground black pepper
10 pcs allspice peas
5 pcs bay leaves

Preparation:

1. In this recipe, there is no need to boil the marinade, which makes it somewhat simpler. Looks like cooking.

Peel the zucchini, remove the pulp and seeds and cut them into cubes measuring about 2 by 2 centimeters. Place in a large container. In the same container add chopped herbs, chopped garlic and all the spices, including vinegar and sunflower oil. Mix thoroughly and leave to marinate for 2 hours.

2. In 2 hours, the zucchini will release juice, which will mix with spices. This will be the marinade.

Taste the marinade and add salt, sugar or pepper to taste if necessary.

3. Take clean (not sterilized) jars and fill them with zucchini to the very top. Then add the marinade so that it reaches the middle of the jar. It is not necessary to go higher, since with further sterilization the vegetables will release more juice.

It is convenient to use jars of different sizes for different situations. Large ones for a feast, small ones for a family dinner.

4. Well, then we cover the jars with lids, put them in a saucepan, fill it with water up to the hangers of the jars (jars of different sizes are sterilized in different saucepans), bring to a boil and wait 15 minutes for half-liter jars and 6-7 minutes for jars with a volume of 0. 25 l.

Then we roll up the jars and leave them to cool upside down, covered with a blanket.

How to marinate zucchini so that they taste like milk mushrooms

In this recipe, in addition to zucchini, carrots and bell peppers are used, which makes the taste of the preparation more aromatic and richer.

Ingredients:

3 kg zucchini
6 small carrots (300 g)
3 bell peppers (300 g)
Bunch of dill
2 heads of garlic
1 tsp. ground black pepper
60 g salt (2 tablespoons with a small slide)
100 g sugar (4 tbsp)
150 ml table vinegar 9%
200 ml vegetable oil

Preparation:

1. Peeled and seeds removed zucchini, cut into cubes and place in a deep bowl. We also send carrots cut into rings, bell pepper into strips, chopped garlic and herbs.

2. Add spices, vinegar and vegetable oil. Mix thoroughly, cover with a lid and leave to marinate for 2-3 hours.

During this time, it is advisable to stir the vegetables a couple of times.

3. Place the prepared vegetables in clean jars, compacting them tightly.

4. Sterilize the filled jars in a saucepan with water for 10 minutes, then close the lids tightly and leave the jars to cool upside down under a blanket.

Marinating zucchini for the winter in jars with citric acid

Well, at the end of the collection, I propose another method of pickling without using vinegar.

This is such a broad topic today. But while I was collecting recipes, I noticed a few more interesting ways to preserve zucchini for the winter. So this topic will continue to grow and expand.

That's all for today, thank you for your attention.

Until I learned how to make super quick-cooking pickled zucchini, I associated this appetizer only with orderly rows of three-liter jars. As a child, I loved to take just such a jar from the shelf of the old cellar and pull it outside. With a quick, inept movement of the child, wipe away the thin layer of dust that has accumulated during the fall. Open and pull out a couple of fragrant zucchini rings directly with your hands. How delicious they were! And quick pickled zucchini somehow reminds me of those from childhood memories. Maybe I just want it that way. And maybe that's how it is. In general, enough of the lyrics. Let's move on to theory and then to practice.

Quick pickled zucchini with garlic and honey

Dedicated to all lovers of combining incongruous things and slightly crazy fans of culinary experiments. Can’t imagine how honey, garlic and vinegar ended up in the list of ingredients for one recipe? Don't rush to close it! Better read it and repeat! After all, the pickled zucchini described in it is prepared quickly and simply.

Ingredients for quick snacks:

How to cook pickled zucchini with garlic, dill and honey (quick recipe):

The primary task is to turn the young zucchini into neat thin slices. Even the sharpest knife cannot cope with this task better and faster than a vegetable peeler. Peeling off layer by layer, thinly slice the vegetable. The vegetable must be very young. With thin skin and small seeds.
Finely chop a clove, or better yet a couple, of garlic. Or put it through a press.
Rinse a small bunch of dill. Dry. Grind. You can also use cilantro or mint. But I like it better with dill.
Place thinly sliced zucchini in a container. Add aromatic chopped dill. Add a spoonful of honey. If it is thick, then melt it in a water bath. Add salt. Pour in a spoonful of vinegar and vegetable (olive or sunflower) oil. Close the container. Shake it vigorously. The marinade will be evenly distributed over the slices. Place the container with the snack in the refrigerator for 2-3 hours.
I do not give instructions on how to serve pickled spicy zucchini for quick cooking and instant eating. You can handle this yourself. And if you want to prepare spicy Korean-style zucchini for the winter, I suggest you look at these.

A quick way to marinate zucchini in soy sauce

To quickly marinate zucchini, one tasty and piquant marinade will not be enough. Good old boiling water will help you, it will make the snack softer. A drop of soy sauce + a pinch of aromatic spices + young juicy zucchini = an infectiously delicious snack. Let's check?

Zucchini snack in soy sauce is prepared from the following products:

Cooking pickled zucchini in soy sauce (quick method):

Cut the main ingredient into thin, almost transparent circles. But you can also “work” with a vegetable peeler, as in the previous recipe. I think there is no need to say that zucchini must be young. Old ones have rough skin and hard, large seeds. It is better to leave them for preparations for the winter.
Lovers of aromatic and piquant cilantro chop it. And those who prefer simple parsley use this herb.
Chop the garlic, peeling it. A knife with a plank or a special crush will help with this.
Place the zucchini in a jar or container with a lid. Add spices. Pour in vinegar. Add salt. It will play the role of a kind of abrasive rather than a flavor enhancer. When shaken, large grains will rub against the squash, promoting quick marinating. Add greens. Don't forget about sugar. It balances the taste of vinegar, soy sauce and salt. Add garlic.
Boil the kettle. Pour boiling water over the future pickled zucchini. Close the container with a lid. Shake. Wait for it to cool and put it in the refrigerator.
In principle, you can try it right away. But it’s better to marinate for as long as you can stand it. Preferably a couple of hours. Especially if you failed to cut the vegetables very thinly. Pickled zucchini with an interesting oriental touch is ready! Fast, simple and delicious! And for lovers of quick and tasty snacks, I suggest you look at the recipe for making it at home. Mushrooms are prepared in a matter of minutes, and they turn out great!

Don't miss out on squash season! Serve quick pickled zucchini with potatoes in any form. Delicious with fried or baked meat, fish or poultry. And don't be afraid to experiment! Bon appetit!

Zucchini is not only a tasty and healthy vegetable that makes wonderful fresh salads and savory snacks. How many different preparations for the winter can be made with zucchini! And this is not only the famous squash caviar: they can be salted, pickled, fermented and even fried for the winter. But today I will share with you a recipe for pickled zucchini that is crispy, savory and flavorful.

From the specified amount of ingredients used, you will get 2 half-liter jars of pickled zucchini for the winter. We always use young zucchini, with tender skin and not yet formed seeds. By the way, if you wish, you can safely add any seasonings to this vegetable preparation to your taste: use horseradish leaf, dill seeds or umbrellas, hot pepper... whatever your heart desires.

This tasty winter preparation is good on its own as a savory cold appetizer. But just imagine how such pickled zucchini will miraculously complement boiled or baked potatoes, fish or chicken, as well as all kinds of meat dishes!

In this recipe you will see that pickling zucchini at home is quite simple, so for novice cooks who decided to stock up for the winter for the first time, choosing this vegetable would be a great idea.

Ingredients:

Cooking step by step:

To prepare this cold appetizer for the winter, take young zucchini, water, vinegar (not necessarily apple vinegar - you can use wine or table vinegar), fresh garlic, bay leaf, allspice, salt and sugar. As I wrote above, the indicated amount of ingredients is designed for two jars, each with a capacity of 500 milliliters.

Wash the young zucchini, dry it and cut it into discs, about 1 centimeter thick. I removed a thin layer of skin from mine because I don’t like the state it’s in (a little clumsy).

Be sure to prepare jars and lids for this snack in advance. Personally, I find it most convenient to sterilize jars in the microwave. To do this, you need to wash them in a soda solution, rinse and pour about 100 milliliters of cold water into each. Steam in the microwave at the highest power for 5-7 minutes each (for 0.5-1 liter jars). Just boil the lids for about five minutes. At the bottom of 2 jars we put three peas of allspice, 1 bay leaf, a large clove of fresh garlic (cut into thin slices), and also sprinkle 1 teaspoon of salt and sugar.

All that remains is to sterilize our vegetable preparations for the winter. To do this, take a larger pan, put a piece of fabric on the bottom (to prevent the jars from bursting), place the blanks and fill them with water up to the hangers.

Place the pan on the fire, bring to a boil and with a slight gurgle, sterilize the pickled zucchini for the winter for 10 minutes, making sure to cover the jars with lids.

Zucchini is remarkable because it appears in the garden beds very first and bears fruit until autumn. Therefore, if you decide to stock up on zucchini for the winter, you can do this for three whole summer months. It is best to marinate zucchini - fresh ones have an absolutely neutral taste, and each new marinade will turn the preparation into a culinary masterpiece.

Zucchini for pickling - which ones are suitable

Only the youngest fruits, those that have not yet formed seeds inside, are suitable for pickling. The skin of the zucchini should be tender and thin so that it does not need to be cut off. The fruits must be intact - without dents, scratches or other damage.

What recipes are there for pickled zucchini?

Each housewife pickles zucchini according to her favorite recipe. Some cook them only with herbs, some with the addition of onions and garlic, and some even as an assortment with other vegetables. Any recipe requires the use of a sour or sweet marinade. Vinegar must be added to it.

Classic marinated zucchini

At the bottom of the canning container (one liter jar) place: parsley and dill (a sprig at a time), a large clove of garlic, a small piece of carrot, half a sweet pepper. Place sliced zucchini on top and pour boiling marinade over it. Boil it from 600 ml of water, 1 tbsp. l. salt, 125 g sugar and 125 ml vinegar 9%. Cover the jars with hot lids and place in a pan of boiling water. Sterilize for 10 minutes. Seal the lids with a special key. The marinade described above is enough to marinate 4 kg of zucchini. The yield of canned food is 6 cans.

Zucchini in Bulgarian

Place zucchini slices in jars and fill them with boiling water. Drain the water after 15 minutes and measure its volume. Now cook the marinade from 5 glasses of drained water, 250 ml of six percent vinegar, one dessert spoon of salt and half a glass of sugar. When cooking the marinade, add a few peas of allspice, a couple of bay leaves and a sprig of tarragon. Cook the marinade for 5 minutes so that it is saturated with spices. Pour the hot marinade into jars (remove the bay leaf and tarragon), roll up the jars and turn them upside down. The Bulgarian marinade is enough for 8 cans of canned food and 6 kg of fresh zucchini.

Assorted zucchini

This recipe will be useful for those housewives who like to prepare assorted vegetables for the winter:

Take equal parts zucchini, small tomatoes and small cucumbers. Cut the zucchini into half rings, cut off the ends of the cucumbers, pierce the tomatoes with a toothpick.
Place a clove of garlic, two onion rings, and a quarter of sweet pepper at the bottom of a liter jar.
Place the vegetables in a jar, making sure to mix them together.
Fill the jars with boiling water, cover with lids and let them stand for 20 minutes.
Drain the water and add 2 heaped tablespoons of salt, 4 heaped tablespoons of sugar, 2 heaped tablespoons of vinegar, 10 pieces of allspice, a couple of dill umbrellas and a large horseradish leaf. Place the marinade on the fire and cook for 5 minutes.
Pour the hot marinade into jars with vegetables, after removing the dill and horseradish from it.
Roll up the jars and cover with a blanket until cool.

This recipe makes 3 1 liter jars. You will need 600 g of vegetables.

Marinated zucchini for future frying

These zucchini can be fried in winter by first blotting them from the marinade and rolling them in flour and salt or dipping them in any batter:

Sterilize jars in boiling water for 15 minutes.
Cut the zucchini into thin long tongues.
Pour boiling water over them to make the tongues flexible.
Stack them on top of each other and roll them up.
Fill the jar with rolls and add boiling water. Also pour 2 tablespoons of vinegar into each liter jar.
Screw the lids on the jars.

In any recipe, except the last one, zucchini can be replaced with squash. Then it is better to cut them into cubes for preparation. To ensure that canned food lasts all winter, take care of high-quality sterilization of jars and lids.

Probably every housewife cans pickled zucchini for the winter. There is no family that doesn’t like to crunch pickled zucchini at the table in winter. After all, zucchini is a healthy, tasty and inexpensive vegetable, which, moreover, is completely low-calorie.

Many people love zucchini dishes. They are also baked and... Marinated zucchini for the winter turns out no worse than pickled cucumbers. They turn out just as tasty and crispy.

Therefore, pickled zucchini in winter can be offered to guests for a holiday as a tasty snack or put on the table for a quiet family dinner. Today on our website is the simplest recipe for pickled zucchini.

Cooked with garlic, spices, dill and herbs, zucchini has an amazing taste. The appetizer turns out excellent, you'll just lick your fingers! Write it down!

Crispy pickled zucchini for the winter

The ingredients for canning will be very simple, which can be found in any kitchen. This recipe for pickling zucchini turns out very tasty and crispy. Try it yourself!

Time: 1 hour. Finished product yield: 2 cans of 750 ml and 1 can of 0.5 l.

Products:

zucchini - 1.5 kg;
garlic - 2 cloves;
dill umbrellas;
parsley;
laurel leaves - 3 pcs.;
pepper (peas) - several pieces.
Marinade: 2 liters of water;
salt - 100 g;
sugar - 100 g;
vinegar 9% - 150 ml;
black pepper (peas) - 9 pcs.

How to pickle zucchini for the winter with garlic, herbs and spices - step-by-step recipe with photos:

According to this recipe, zucchini can be sealed for the winter in glass jars of any capacity: it doesn’t matter whether they are 3-liter jars or liter jars. Since sliced zucchini is pickled, for this purpose they are first cut into small slices.

We wash the containers for sealing the preserves in a soda solution. For this purpose, take baking soda and dissolve it in warm water.

After washing the jars in this solution, rinse them under the pressure of cool water. Next, we sterilize the jars along with the lids for winter preparation in a convenient way: over steam, in the oven or microwave.

To make the zucchini snack for the winter tender and tasty, we buy young zucchini fruits at the market or supermarket.

Having brought home the zucchini, wash them under running water. Then we cut off the tails of the young zucchini, and cut the fruit itself into circles (across), thickness - 7 mm. Although this is unimportant. If you like thicker slices, you can cut the zucchini to any thickness.

We wash the greens for preservation in running water. We chop the greens so that it is convenient to fold them.
Place the greens at the bottom of the jars. We also put chopped garlic cloves here, as well as bay leaves and peppercorns.

Now place the already chopped circles (zucchini) on a bed of greens. Place the zucchini slices carefully so that as many zucchini as possible fit into the jars.

Cover the zucchini placed in jars with herbs on top.

Now that the jars are completely filled, let's prepare the marinade for the zucchini. Place clean water in a saucepan on the stove. When the water boils, add salt and sugar in the dosage indicated in the recipe.

Boil the marinade for a few minutes and then pour in the vinegar. Then pour the boiled marinade for zucchini into jars, cover (but do not roll up) the jars with sterilized lids. Set the jars with pickled zucchini to sterilize for 10 minutes.

To do this, place jars of zucchini in a saucepan, placing a cloth folded in four under them. Pour hot water into the pan so that the water reaches the hangers of the jars. Then we sterilize the jars for 20 minutes from the moment the water boils.

We tightly screw the jars, if they have threads, or roll up the iron lids with a seaming wrench. Wrap the inverted (upside down) jars in a blanket for 12 hours.

As soon as they cool down, the most delicious pickled zucchini with garlic and herbs are ready and can be transferred to another place before the onset of winter.

We store the preserves according to this recipe in the apartment (in a cool and dark place).