Zucchini for the winter without vinegar and sterilization. Marinated zucchini for the winter without sterilization in a liter jar

Preserving vegetables for every housewife is an important seasonal activity. After all, it is difficult to imagine winter without such mouth-watering pickled or pickled cucumbers, tomatoes and, of course, zucchini. Undoubtedly, I want to choose only proven recipes so that the preservation preserves the taste and aroma of the products used. Today, you can find many different blanks, which will delight you not only with their simplicity, but also with excellent taste. We invite you to find out how delicious zucchini, canned for the winter like cucumbers, are prepared. Such blanks can be served on the table both on weekdays and on holidays.

Young canned zucchini like cucumbers

This recipe has already been tested by many housewives. Zucchini in circles in jars will be an excellent snack, because they are crispy and juicy, have a light spicy note.

Ingredients per liter jar:

1 zucchini;
1 head of onion;
3 cloves of garlic;
1 bay leaf;
5 hot peppercorns;
1 bunch of dill and parsley.

We preserve young zucchini in circles for the winter:

Canning for this recipe does not involve using exclusively white, yellow courgettes or zucchini. Choose the ones that you have. Cut the washed fruit into 1.5 cm thick circles. If the rings are large enough, cut them in two.
Thoroughly wash the liter jars, after sterilization it will be possible to lay vegetables in them.
First, put all the necessary spices on the bottom, then fill the jars to the top with zucchini.
Take a separate saucepan and prepare the brine. For 1 liter of water, you will need to take 50 grams. salt together with 25 gr. granulated sugar. For a liter jar, you will need 500 ml of such a brine. The amount of brine is recommended to be calculated from the number of cans used for preservation.
Add a tablespoon of 9% tablespoon vinegar to each jar of vegetables, then pour boiled brine over everything. Cover the jars with lids and proceed with sterilization, this will take about 10 minutes. Seal the workpiece tightly, wrap it up with a blanket.

After the conservation has cooled completely, you can transfer the jars to storage in the pantry.

Original canned zucchini for the winter

The light, spicy-sweet taste of zucchini will not leave anyone indifferent. Such a quick and original snack will be a godsend for every housewife.

Ingredients:

1 kilogram of young zucchini;
190 ml of refined vegetable oil;
60 grams of salt;
6 cloves of garlic;
5 grams of ground black pepper;
75 grams of granulated sugar;
½ bunch of dill greens;
35 milliliters of vinegar essence 70%;
1 hot pepper pod.

Preparing food and preserving delicious courgettes:

Rinse the courgettes thoroughly under running water, cut the fruits into thin oblong slices using a peeler.
Rinse the greens, shake them to get rid of excess water.
Now chop the dill.
Peel the garlic cloves, chop with a garlic press.
Cut the hot pepper in half, remove the existing seeds, then chop it finely.
Place the previously prepared zucchini slices in a deep bowl along with chopped herbs, garlic and hot peppers.
Next, you can start preparing the marinade. Pour the required amount of refined oil into a bowl, add vinegar, ground pepper, sugar and mix everything thoroughly.
The marinade is completely ready, pour the zucchini over it.
Close the container with zucchini and marinade tightly, shake well.
Place the appetizer in the refrigerator to marinate for about 2 hours.
Then spread the marinated zucchini in sterile jars, sterilize them for 15 minutes.

After rolling the workpiece, let it cool completely under the blanket.

Whole zucchini for the winter without sterilization

For the preparation of delicious pickled zucchini, you can use recipes for cucumber blanks, the taste of preservation will be excellent. Having tried this cooking option, you will be pleasantly surprised by the result you get.

Ingredients for one three-liter can:

young zucchini;
100 grams of salt;
6 cloves of garlic;
5 milliliters of 70% vinegar essence;
several inflorescences of dill;
horseradish roots;
currant and cherry leaves.

How to prepare whole zucchini for the winter:

First, prepare the jar, rinse it thoroughly with soda, pour over boiling water.
Put the herbs along with the garlic at the bottom of the glass container.
Now it's the turn of the small zucchini, place the fruits tightly inside the jar. Fill the jar with boiling water to the very top. Let the vegetables stand for 5-7 minutes, covering the workpiece with a lid.
Drain the water into a deep saucepan, add the required amount of salt and bring the liquid to a boil.
Fill the jar with boiling water a second time, drain the water after a few minutes. Pour in the cooked hot brine. If the brine is not enough, add boiling water.
Add the required amount of vinegar essence, roll up the jar.
Wrap the workpiece well, let it cool completely.

Such preservation can be stored in a pantry or cellar.

Canning delicious little zucchini for the winter with mustard

When choosing preservation recipes, you should pay attention not only to the complexity of preparation, but also to the list of products used. The proposed harvesting option is budgetary, although this does not affect the taste in any way.

Ingredients for three liter cans:

3 kilograms of small yellow or white zucchini;
1 bunch of green dill;
1 head of garlic;
135 milliliters of 9% vinegar;
125 milliliters of vegetable oil;
120 grams of granulated sugar;
75 grams of salt;
17 grams of dry mustard;
3 grams of ground pepper.

Canning delicious courgettes with mustard:

You can make a blank according to this recipe from both yellow and white zucchini, there is no fundamental value. Peel each fruit, cut into 2 parts. If there are large seeds inside, remove them.
Cut the vegetables into fingers, so you get thin strips. Thanks to this method of slicing, zucchini will look spectacular in a jar. Transfer the thinly sliced fruit to a bowl or saucepan.
Now start preparing the marinade. Finely chop the previously washed greens, add the required amount of vinegar, salt, vegetable oil and granulated sugar. Also add dry mustard with ground black pepper. Chop the chives with a grater or finely chop them with a knife.
Toss the marinade, then pour over the zucchini wedges.
Let the vegetables marinate for 3 hours. Press the zucchini with a plate, place a small weight on top.
For 3 hours, it is necessary to stir the vegetables in the marinade from time to time.
Wash the liter jars, then fill them with zucchini, pour the marinade that formed during marinating. If there is a lack of juice, add boiling water to the jars to the very top.
Place the filled cans in a large saucepan for further sterilization. Cover the bottom of the pan with a cotton cloth. After boiling the liquid, sterilize the workpiece for 20 minutes.
Roll up the jars of zucchini, turn it upside down, wrap it up well.

The easy way

Ingredients for 1 can of 3 liters:

2 kilograms of zucchini;
3 heads of onions;
4 cloves of garlic;
4 grams of citric acid;
3 aspirin tablets;
50 grams of granulated sugar;
90 grams of salt;
2 bay leaves;
7 peas of allspice;
leaves of currant, oak and cherry, dill inflorescences;
2 liters of boiling water.

Canning crispy zucchini for the winter:

Rinse the zucchini well, then soak them in water for about 4 hours.
While the courgettes are soaked, peel the onions and cut each head into 4 equal pieces.
Prepare jars, sterilize in the usual way for you.
Rinse the greens, peel the chives and cut into small pieces. Place a dill inflorescence inside each jar, a few cherry, oak and currant leaves, add the required amount of salt, granulated sugar and chopped garlic.
Cut the courgettes into medium pieces and place in jars.
Put aspirin tablets on top, add citric acid. Pour in boiling water slowly.
Cover the jars with sterile lids and roll them up immediately.
Turn the cans over, then wrap them up, wait until the conservation has cooled completely.

Canning zucchini for the winter (video)

The proposed recipes for canned zucchini are varied and at the same time simple. Each housewife will be able to create an original and incredibly tasty preparation for the winter from these seasonal vegetables. Preserve and enjoy delicious crispy courgettes for the whole family.

Ingredients

Zucchini small - 1.3 kg (slightly more or slightly less depending on the size of the zucchini).

For the marinade: (for a 3 liter jar).

Sugar-3 tbsp.
Salt-2 tablespoons (no slide).
Vinegar 70% -1 dessert spoon.
Peppercorns-7-10pcs.
Bay leaf-3-4 pcs.
Garlic-4-5pcs.

Moreover:

Horseradish leaf-1pc.
Dill umbrellas with a twig-1-2pcs.
Celery greens - 1-2 sprigs.

STAGE 1

Peel the garlic. Rinse the greens under running water.

STEP 2

Wash the zucchini and remove the stalks, dry them. Then cut into rings. If you are using ripe zucchini, then peel and seeds must be removed. Then chop.

STAGE 3

At the bottom of a sterilized jar, lay out a horseradish leaf, dill, and celery. Add garlic, bay leaf and pepper. Place the sliced zucchini tightly on top. On top of the zucchini, you can put an umbrella of dill or a sprig of celery.

STAGE 4

Boil water and add zucchini. Let us stand for 15-20 minutes. Then we pour the water through a nylon lid with holes into the pan, boil and again pour the zucchini. Let us stand for 15-20 minutes.

5 STAGE

Drain the water into the pot again, add salt and sugar. Bring the marinade to a boil and simmer for 5-7 minutes.

6 STAGE

Add vinegar to a jar of zucchini, then hot marinade. Let's roll up the jar with a sterilized lid. Then we turn the jar over onto the lid, wrap it in a warm one and leave it to cool completely.

Marinated zucchini cooked without sterilization are ready. BON APPETIT!

The summer cottage season is in full swing and the garden is already making us happy with its harvest. By the time the zucchini ripen in the beds, we begin to remember all sorts of recipes for cooking zucchini dishes. You can eat them fresh and cook hearty dinners, for example, with zucchini it turns out simply amazing. As well as a side dish for a kebab. But sometimes the harvests are so good that you can't eat everything fresh. Therefore, I want to talk about how to prepare zucchini for the winter in order to preserve vegetables and make delicious snacks from them.

Zucchini is a very juicy vegetable, but with no distinct flavor of its own. In this they are somewhat similar to cucumbers. But this does not at all interfere with preparing delicious canned food from them, because it is amazingly tasty. Trust me, canned zucchini is just as great. After all, the whole point is how to prepare them. Everything matters, from a set of spices and herbs, to companion vegetables, which will make up a batch of zucchini inside jars.

Zucchini are harvested in pieces, in sauces, and in the form of vegetable salads. The options are countless. Let's look at a few different delicious recipes for winter zucchini in jars.

A great way to prepare homemade zucchini for the winter right in the country. Very simple and hassle-free, because you don't have to fiddle with the long sterilization of cans, but at the same time it is quite reliable. I closed zucchini many times according to this recipe and they have never spoiled with me. To make the marinated zucchini delicious, I use herbs and leaves from my own garden and vegetable garden. Your favorite spices are suitable, and currant and cherry leaves will also add an excellent aroma. You can take a small piece of horseradish leaves grown on the site of basil, thyme, tarragon, dill, parsley.

Usually, those who love very bright spicy marinades add to them those herbs that they themselves like the most to taste, and I think this is right, because this way you and your household will definitely like it.

I recommend closing zucchini for the winter in 0.5 or 1 liter jars according to this recipe, so it will be convenient to open and consume them in a short period of time, one or two doses. You can take jars of smaller volume, if there are such and sometimes you want a very small amount of snacks.

You will need:

young seedless zucchini (zucchini can be used) - about 2 kg;
dill umbrellas - 2-3 pcs;
fresh small leaf of horseradish;
tarragon, parsley, thyme, rosemary and other fresh herbs - several sprigs;
black peppercorns - 1 teaspoon;
whole coriander seeds - 1 teaspoon;
cloves - one piece per can,
black currant leaves - 1-2 leaves per jar;
cherry leaves - 1-2 leaves per jar;
berries of black and red currants (gooseberries are possible) - several berries per jar.

For the marinade:

water - 1.5 liters;
salt - 2 tablespoons;
sugar - 4 tablespoons;
vinegar 9% - 200 ml.

Preparation:

To prepare delicious crunchy pickled zucchini for the winter, it is best to take young, medium-sized vegetables, which still have a thin skin and have not had time to form large seeds. Seedless varieties like zucchini are also great. You don't even need to peel them.

If the zucchini have already overgrown a little, then the thick skin will need to be peeled off, and the seeds removed from the middle. For pickling, a dense, elastic pulp is suitable.

Prepare all vegetables and spices for pickling. Wash them thoroughly in running water.

Wash the cans well with hot water and baking soda. This will produce the minimum disinfection required for canning.

Arrange herbs, spices and berries. Arrange clean, open jars. Now start stacking the leaves in each jar. A piece of horseradish, 1-2 leaves of currants and cherries, 1-2 branches of fragrant herbs. Save the dill for the end.

Place a few black peppercorns and coriander at the bottom of the jar. If you like more spices in the marinade, then you can also take a few cumin or anise seeds each. Or add both spices, it will only make the aroma tastier.

Now cut the courgettes into pieces. Depending on the size of the zucchini and jars, they can be cut in different ways. Not too large fruits, slightly larger than a large cucumber, can be cut into cubes. To do this, cut it in half across, and then cut each half into four pieces lengthwise.

You can also cut the zucchini into circles, then do not make them too thick. The thickness of 1.5-2 cm is great for preparing zucchini for the winter and they are perfectly marinated.

Place the zucchini pieces tightly in the jar to fit as much as possible. Then put currant or gooseberry berries and dill sprigs on top.

Now we move on to filling the cans with liquid. In this recipe for making pickled zucchini for the winter, for the first time, ordinary, just boiled water is poured. Boil the kettle and as soon as you turn it off, bubbling and boiling, pour water into each jar of zucchini and herbs to the very edge.

Close the lids immediately, but do not tighten. Cover only slightly and leave to infuse for 15 minutes.

After the specified time, drain the water from each jar into one saucepan. To prevent the contents from spilling out, while draining, hold the lid on top. It is necessary that only the liquid poured out, from which we will prepare the marinade.

Thanks to herbs, spices and berries, the water will acquire aroma and even color. Drain it all, then place the saucepan on the stove and let it boil again.

After boiling, repeat the procedure again. Pour the hot, fragrant marinade back into the jars. It will turn out just as much as you need. Cover the jars with the lids again and let sit for another 15 minutes.

And now the most crucial moment. Once again, pour the water from the cans into the saucepan. Now you need to prepare the marinade in the correct proportion. To do this, you need to measure the volume of the resulting water in a saucepan. Take a measuring cup or jug and measure. Then calculate by proportion how much salt, sugar and vinegar you need.

For example, if you get 1 liter of marinade, you will need 1.3 tablespoons of salt, 2.5 tablespoons of sugar and about 130 ml of vinegar.

All this must be added one by one. As soon as you put the future marinade on the stove, add salt and sugar. Stir to dissolve completely. Once the marinade has boiled, add the vinegar and remove from the stove. Immediately pour hot into the jars to the very edge and cover with lids.

Now the covers need to be screwed on tightly. In order for the workpieces to stand for a long time, it is imperative to check the covers. They should be flat, clean and tightly curled. Air to pass through or have rust spots for the covers is unacceptable. Only in this way will zucchini for the winter without sterilization be safe from premature spoilage.

Now wrap the jars with a thick towel and leave to cool to room temperature. Then they can be safely removed to the closet or cellar. Zucchini will be marinated to the desired condition in about 2-3 months, that is, by winter they will be completely ready and tasty!

The recipe for instant zucchini in tomato sauce for the winter is perfect for those who like to prepare ready-to-eat meals. In this form, zucchini is practically a salad or side dish. You can eat it as an appetizer, or you can serve it with the main course. Even on a holiday, such an elegant salad will look great on the table. Here zucchini will be complemented with tomato paste, some spicy chili and onions with carrots for a richer taste. Preservation takes place by adding vinegar. That is, the zucchini will have a light pickled sourness.

You will need:

small young zucchini - 1.5 kg;
carrots - 2 pcs;
onions - 1-2 pcs;
garlic - 2-3 cloves;
sugar - 2 tablespoons;
salt - 1 tablespoon;
tomato paste - 3 tablespoons;
chili ketchup - 200 gr;
vinegar 9% - 50 ml;
vegetable oil - 80 ml.

Preparation:

Before you start cooking the zucchini themselves, it is best to sterilize the cans. Choose jars of a suitable volume, three-liter jars for harvesting zucchini for the winter are not very suitable, then it will be difficult to shove them in the refrigerator, and it is unlikely that anyone will succeed in eating so much at a time. The most suitable are 0.5-1 liter cans.

Steam or oven sterilize jars. You can do this the quick way in the microwave. Pour in a quarter jar of water and microwave it for 5 minutes. The water will boil and sterilize the inside of the jar. Remember to thoroughly wash the baking soda cans before sterilizing. Put the lids in a small ladle and boil in water on a regular stove. Leave the jars and lids to cool and start cooking.

Wash small young zucchini and cut off the stalk. DO NOT peel off the skins, cut them into 0.5 to 1 cm thick circles. Set the courgettes aside for a while.

Peel and grate the carrots on a coarse or Korean carrot grater to make thin pieces. Cut the onion into thin half rings.

In a separate plate, stir the tomato paste with water in a ratio of 3 tablespoons of the paste to 200 ml of water. You get something like tomato juice.

Place the taverns, onions, and carrots in a large saucepan. Pour the tomato sauce you just made. Add salt, sugar and hot chili ketchup. If you don't like it too hot, then you can put less ketchup. Mix everything well and place on the stove over medium heat. It is necessary to stew the zucchini in tomato paste with vegetables for about half an hour.

At first, the liquid may seem small, but the zucchini will let juice in the process and there will be enough delicious tomato sauce. Squeeze the garlic into a saucepan five minutes before cooking. Stir and simmer a little more. Before removing from the stove, pour the vinegar, boil for 1-2 minutes and remove from heat.

In prepared sterilized jars, spread the zucchini in tomato paste, filling to the brim. Cap each jar tightly.

Wrap the rolled jars in a thick towel or blanket and let cool completely. After cooling, ready-made zucchini for the winter with tomato paste can be stored in a convenient place. Feel free to put them in a closet, closet or cellar, where you have other workpieces stored. After a month, you can already get another one and taste delicious zucchini.

Marinated crispy zucchini rolls - recipe video

If you are looking for an original, new, but necessarily delicious way to close zucchini for the winter, then I suggest you familiarize yourself with the following video recipe. Marinated zucchini is very tasty, but how can you make them spectacular and beautiful? It's simple. It is necessary to cut the zucchini and carrots into thin long plates, and then twist beautiful rolls from them. Moreover, place bright orange carrots in the middle of a zucchini roll. In appearance, this appetizer is simply delicious. Imagine a festive table with such wonderful self-prepared snacks. But even on an ordinary day, it will be very pleasant to open a jar of such pickled zucchini and enjoy the taste and appearance.

Light sourness from vinegar, aromatic herbs and spices, a little garlic, that's what will complement the taste of zucchini. And of course, carrots. Let's see how to cook.

It is not difficult to find delicious recipes for preparing zucchini for the winter, it is difficult to choose from them. Especially when you want to try more and more varied things. With the next recipe, I suggest you preserve the zucchini like mushrooms. In a similar way, mushrooms are harvested, and specifically milk mushrooms, and therefore the finished zucchini will slightly resemble them. This is a very interesting way of pickling, and the result will make you use it next year. I got acquainted with the recipe a couple of years ago, when the harvest of zucchini in the country exceeded all my expectations.

You will need:

zucchini - 1.5 kg;
garlic - 1 head;
dill - 1 bunch;
allspice peas - 7-8 peas;
ground black pepper - 0.5 teaspoon;
cloves (optional) - 4-5 pcs;
salt - 1 tablespoon;
sugar - 2 tablespoons;
vinegar 9% - 70 ml;
vegetable oil - 70 ml.

Preparation:

The main secret of cooking zucchini for the winter according to this recipe is that you do not need to add any water to brew the marinade. All the liquid will be exclusively the zucchini's own juice, which will only make them tastier.

First, wash the zucchini and cut off both ends. If you have young zucchini with thin skin, you do not need to peel it off. As a result, marinated zucchini will be crisper thanks to the skin than the ones you will peel. It is better to peel zucchini if they are too large and overripe.

For pickling in this form, green zucchini and zucchini are more suitable. Yellow zucchini will become very soft and during cooking can completely boil down into porridge, this is not desirable as it will ruin the entire workpiece.

Cut the courgettes into cubes. To do this, divide them lengthwise into 4 parts, and then the resulting bars across from steps of 2-3 centimeters.

Rinse and dry fresh dill to remove excess water. Then chop it finely and place in a large saucepan along with the zucchini pieces.

Now peel and chop the garlic finely. You can grate it. Add garlic to the saucepan over the courgettes. Pour salt, sugar, vegetable oil and vinegar there. Put in the pepper. Now mix everything thoroughly so that all the ingredients are evenly distributed over the zucchini. Cover the pot with a lid and leave to infuse and marinate for at least 4 hours.

While the zucchini is pickling, sterilize the jars in a way that is convenient for you. After 4 hours, the zucchini in the pan will let the juice in and will already stand half in the liquid. This will be our marinade, consider that it is already completely ready.

Take clean jars and fill them with zucchini and their juice over the top.

Now you need to sterilize the zucchini in jars so that they are preserved for a long time. To do this, take a large saucepan, place a clean kitchen towel on the bottom, and place the jars on top. Jars should be covered, but not screwed on. Now pour cold water over the "shoulders" of the jars and place them on the stove.

The water should boil. Boil the jars in water for 20 minutes, if the jars are 0.5 liters and 25, if the jars are 1 liter. Even larger cans take even longer to boil.

After 20 minutes, turn off the stove and, carefully, so as not to burn yourself, remove the cans from the water. Screw the caps back on immediately. Turn over, check that no water is leaking and place together on a towel. Wrap the jars of zucchini on top with a thick towel or blanket and leave in this form for a day.

It's so easy to prepare zucchini for the winter like mushrooms. They will serve you as a great snack on winter days and will remind you of summer.

There is a very tasty and interesting carrot salad called Korean carrot. But at the same time, the Koreans have never heard of him. I don’t think they’ve ever heard of Korean zucchini, but this is not a reason for you to deny yourself this delicacy. Spicy, spicy, with sourness, marinated zucchini for the winter in Korean will become your winter joy at your home table. Well, it goes without saying that the zucchini will be thinly sliced, like the famous carrots. It’s not only tasty, but also beautiful.

You will need:

zucchini - 3 kg;
carrots - 0.5 kg;
sweet pepper - 0.5 kg;
garlic - 7-8 cloves;
vinegar - 170 ml;
vegetable oil - 150 ml;
sugar - 100 gr;
salt - 3 tablespoons;
hot peppers (optional) - 2-3 pcs;
seasoning for Korean carrots - 20 grams.

Preparation:

Harvesting zucchini for the winter in Korean is as simple as the other types that I have already covered.

Zucchini are suitable for both young and overripe large. The only difference is that young zucchini are cut whole, and old ones are cut without skin and seeds inside.

Take a Korean carrot grater and grate all the zucchini on it. Cut the large ones in half lengthwise, cut out the seeds, and grate the halves.

Wash the carrots, peel and also grate. Cut the onion into thin half rings or small cubes. Cut the bell peppers in half, peel the cores and chop them into very thin strips so that they look like those made with a grater.

Place everything in a large bowl or saucepan and squeeze the garlic into it. Mix all vegetables together until you get a salad.

Now let's make a marinade based on our own vegetable juice. To do this, add salt, sugar, vinegar, malos and spices for Korean carrots to the vegetables in a saucepan. Mix everything thoroughly and cover with a lid. Let it brew for 3 hours, during this time a very large amount of natural juice will stand out. Everything in it will marinate, since we have already added vinegar.

While the Korean zucchini is infused, sterilize the jars. Put the resulting vegetable mixture together with juice in ready-made clean and dry jars, filling the jars to the top.

Be sure to pour the marinade so that everything inside the cans is drowned in it. The quality of canning depends on this.

Now cover with sterilized lids and place the jars on up to the pan. Place a tea towel under the jars. Now fill them with water up to the "shoulders" and put on fire. Jars of zucchini should boil in water for at least 20 minutes (for 0.5 liter jars).

Zucchini is a versatile vegetable, from which delicious second and first courses are obtained, so there to speak - pastries are sweet and not sweet, they are also at their best. And how many blanks can be made with zucchini! And this is not only the famous squash caviar: they are pickled, salted, fermented, compotes are closed with it, jam is made, salads are rolled in Korean. There are a lot of options.

But today we will focus on pickled zucchini in circles for the winter. We suggest closing them in small 0.5 liter jars. It is very convenient - I opened the jar and everything was eaten at once and the jar does not walk around the refrigerator. But this is everyone's business. From the indicated ingredients, you get 4 cans of 0.5 liters each or 2 cans of 1 liter each. Can also be rolled into larger cans.

Seasonings for this blank can be selected in accordance with your taste preferences. You can add parsley sprigs, dill umbrellas, horseradish, hot peppers to the marinade.

Ingredients for 2 liter cans or 4 x 0.5 liters:

zucchini - 1.5 kg (4 medium pieces, one for each jar);
water - 600 ml;
table vinegar 9% - 12 tablespoons;
sugar - 4 teaspoons;
salt - 4 teaspoons;
allspice peas - 8 pcs.;
black peppercorns - 16 pieces;
garlic - 8 cloves;
bay leaf - 8 pcs.

The ingredients are listed in the spoons, as we will add the spices to each jar separately. Not everyone has a scale, but you need to measure the amount easier with spoons. All spoon measures are indicated without a slide.

Preparation

We prepare zucchini in 0.5 liter cans. Therefore, in each jar we put 1 teaspoon of sugar and salt and 3 tablespoons of vinegar. Also add 2 bay leaves, 2 cloves of garlic, 4 black peppercorns, 2 allspice peas. All these ingredients are sent to the jar first.

If the cans are larger, we double or triple everything. (In three liter jars, you will not marinate the zucchini, will you?)

My zucchini, cut off the edges. If the skin is thick or badly damaged, cut it off with a thin layer. We cut each zucchini into rings 1 centimeter thick. It can be thicker if you prefer plump zucchini.

We put the zucchini in jars. We immediately lay the turret, and fill the rest of the space with circles of different sizes, tightly stacking them to each other.

Fill the jars with boiling water. To prevent the jars from bursting, pour some water and stir it in the jar, the walls will heat up and the temperature drop will not be so great. Now feel free to fill the entire jar. You may need more or less water. It all depends on how tightly you put the zucchini.

Cover a comfortable saucepan with a towel. We put the cans in a saucepan and fill it with warm water (or hot). We put on fire. We are waiting for the water in the pan to boil. Cover the jars with lids and sterilize for 10 minutes.

We immediately roll up or tighten with screw caps. This blank does not need to be wrapped. But it is worth leaving to cool in a conspicuous place. There are different situations, and it is better to immediately see a swollen lid or a cloudy marinade (which should not be in this recipe in any way) than to contemplate an exploded can in a closet or basement. You do not need to do anything with a cloudy marinade if the lid is not swollen. If it is swollen, but the marinade is light, feel free to open the jar, pour in the solution and boil it again. Pour boiling water over the jar with the blank, and then fill it with boiling marinade (old).

Ready-made zucchini slices for the winter, will delight your whole family, and complement any dish - potatoes, meat, pasta.