Crispy pickled zucchini for the winter in jars: instant recipes with photos

Sauerkraut zucchini for the winter is a simple and tasty snack that goes well with any dish as a side dish. The main condition under which vegetables can be stored for a long time is that the jars should be in a cool room. It can be a cellar or a refrigerator. You can prepare such an appetizer on everyday days to treat your loved ones with delicious pickles.

Zucchini with currant and cherry leaves

You can ferment vegetables for every day without sterilization when the zucchini season has begun. The recipes for this preservation are quite simple.

Required ingredients:

• 1 kg small zucchini;
• 3 garlic cloves;
• Bunch of fresh dill;
• Currant leaves;
• Cherry leaves;
• Horseradish leaves;
• Boiled filtered water;
• 30g coarse s alt.

Cooking method without sterilization:

The vegetables are fermented according to this recipe, usually in a barrel. First you need to prepare vegetables and herbs. Rinse everything thoroughly under running water, cut the zucchini into large circles, finely chop the dill. Zucchini is best taken young and without seeds. Peel the garlic.

Next, we cook in this way: first you need to prepare a container. Currant and cherry leaves, horseradish leaves and peeled garlic are laid at the bottom.Then, you need to tightly lay out the chopped zucchini. Place chopped dill on top. Then, pour s alt and pour boiling water over everything.

Put the barrel in the refrigerator. After 3 - 4 days, the appetizer can be served at the table. Vegetables according to this recipe will turn out incredibly tasty.

Canned zucchini with carrots

Sauerkraut zucchini is ideal as a side dish for second courses, especially mashed potatoes or fish. What other recipes are there? For example, the way to prepare this carrot appetizer is quite simple.

Required ingredients:

• 2 kg zucchini;
• 200g carrots;
• Fresh dill;
• 10g horseradish root;
• Pod of hot pepper;
• Head of garlic;
• 55g s alt;
• 1L filtered water;
• Black peppercorns;
• Fresh currant and cherry leaves.

Instant pickled vegetables:

Zucchini must be thoroughly washed and cut off the stem, then cut into large rings. Peel the head of garlic, separate the cloves from each other and cut them into slices. Wash greens. Peel and grate the horseradish root. Chop the hot pepper into circles along with the seeds. Carrot cut into rings.

To ferment zucchini in jars, the jars must first be sterilized. This is necessary so that the fermented zucchini stand longer.

Put greens and hot pepper on the bottom of the jar. Lay out some of the zucchini. Then add garlic, carrots and some greens. Put the zucchini back in. When the jar is full, you should lay out the grated horseradish root, dill and cover everything with s alt. Pour boiled water over.

Cover with a lid and put something heavy on top. Leave for 10 days. At this time, brine will flow out of the jar, so it is recommended to put a deep cup under it. After 10 days they can be rolled up and sent to the cellar.

This crunchy appetizer is the perfect accompaniment to any meal.

Sauerkraut zucchini with cucumbers

There are various recipes for pickled zucchini, for example, with cucumbers. This is a light snack that the whole family will love.

Required ingredients:

• 4 medium sized young zucchini;
• Small cucumbers;
• 2 sprigs and fresh parsley root;
• Bunch of fresh dill;
• Celery;
• Horseradish leaves;
• Currant and cherry leaves;
• Sprig of tarragon;
• Black peppercorns;
• Head of garlic;
• Hot pepper (optional);
• 2 liters of filtered water;
• 55g s alt;
• 10 gr granulated sugar.

Method of preparing sourdough starter for the winter:

Marinated zucchini prepared as follows: Rinse the vegetables thoroughly under running water. Cut cucumbers from the side of the stalk. Cut zucchini into rings. Wash greens, cut parsley and dill. Finely chop the parsley root. Sliced garlic.

To avoid too sour vegetables, you can not add acetic acid. How to prepare a brine? To do this, sugar and s alt must be diluted in boiling water.

Put currant and cherry leaves, some greens, parsley root and garlic on the bottom of the pot or any other container.Then put the vegetables to the middle. Then put the remaining greens, hot peppers and peppercorns and lay out the vegetables. When the container is full, you can pour the marinade over the vegetables.

Cover the container with a lid or cloth. Leave the zucchini to ferment for 4 days. After 4 days, vegetables can be put into jars and sent to the refrigerator.

According to this recipe, zucchini can be rolled up for the winter. To do this, drain the brine after 4 days, strain it and boil it. Rinse zucchini and cucumbers under water along with spices, and then arrange in clean jars. Pour everything with marinade, after 7 minutes pour it again and boil again. Repeat two more times. After that, the jars can be sterilized. When the jars have cooled, they can be sent to the cellar.

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