Crispy marinated zucchini for the winter without sterilization

Of the many vegetables on our tables, cucumbers, tomatoes and zucchini are most often present. These vegetables are very affordable in season and they can not only be cooked in any form, but also canned for the winter. Today we will prepare pickled zucchini without sterilization. The recipe is very simple, step-by-step photos will help to repeat the cooking process, and the taste of zucchini will surely please you. They turn out crispy, moderately salty and with a pleasant acidity. Zucchini can be preserved in containers of any volume: from 0.5 l to 3 l. Choose banks that are convenient for you.

Once having tried pickled zucchini, many housewives canned them for many years in a row. This suggests that the vegetables come out delicious, and ease of preparation is another big plus. Few people want to bother with vegetables if they need to be cooked, fried or stewed. There is not always time and energy for this. But zucchini for the winter without sterilization is a suitable recipe for busy housewives. One little tip: it’s better to buy zucchini young, they have a thin peel and there are no large seeds.

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Ingredients:

How to prepare pickled zucchini for winter without sterilization

At the bottom of a clean jar, we’ll send all the spices: bay leaves, dill, peeled garlic cloves and peppercorns. If you like savory foods, then put a slice of chili pepper on the bottom of the jar - it will make zucchini more piquant.

Zucchini cut into circles with a thickness of not more than 1 cm and lay in layers in a jar with spices.

Pour the vegetables with boiling water and leave for 10 minutes, covering with a lid.

We drain the water from the courgettes and prepare the marinade. After boiling water, add sugar, salt and vinegar. After adding vinegar, immediately remove from heat.

Pour zucchini in jars with a hot marinade and roll the lids all the way. We immediately warm the jars with zucchini, cover with a blanket and leave it in this form for 6-7 hours. If seaming was done in the evening, then we safely leave the banks until the morning. We rearrange the cooled zucchini in the pantry and store until the winter.