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Pickled Zucchini with Garlic

Rosi TrifonovaRosi Trifonova
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Pickled Zucchini with Garlic
14/03/2014
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Preparation30 min.
Cooking15 min.
Тotal45 min.
Servings3-4 jars
"Don`t rush to stuff and fry all your zucchini because you can also make some tasty preserves for the winter with them!"

Ingredients

  • zucchini - 2 lb (1 kg), young
  • garlic - 5.5 oz (150 g)
  • vinegar - 1 2/3 cups (400 ml)
  • salt
  • dill - fresh bunches
  • black pepper - peppercorns
measures

How to make

Clean the zucchini, wash them and dry them. Cut them into circles about 1/2″ (1 cm) thick.

Put a large pot on the stove, add 10 2/5 cups (2.5 liters) of water and salt to taste. Allow the mixture to boil for 5 minutes to melt the salt. Remove from the heat and mix the vinegar in.

Begin to stack the zucchini in jars and every 2-3 rows add coarsely chopped dill, cleaned garlic cloves and peppercorns. Pour marinade into each jar, close them with caps and sterilize for 10 minutes.

Store the pickled zucchini in a cool place.

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