Pickled Zucchini

12 servings

210 minutes

Pickled zucchini is a true embodiment of summer flavor and European culinary tradition. This recipe preserves the tender texture of zucchini while adding a tangy-sweet note from vinegar, sugar, and spices. The rich garlic aroma combined with refreshing dill makes pickled zucchini an ideal complement to meat dishes, fish, or even as a standalone snack. Historically, pickling vegetables was common in Europe as a way to preserve them for long periods. Today, this recipe not only allows you to enjoy the taste of fresh zucchini year-round but also brightens up the table with its vibrant colors. Try this simple yet elegant way to keep summer in a jar!

Energy value per serving

• Calories: 362.4
• Proteins: 2.6g
• Fats: 23.8g
• Carbohydrates: 33.4g

Ingredients

• Zucchini: 3 kg
• Garlic: 170 g
• Dill: 1 bunch
• Sugar: 1 glass
• Salt: 2 tbsp
• Ground black pepper: 1 tbsp
• Vegetable oil: 1.5 glass
• Vinegar 9%: 1 glass

Cooking steps

1. We wash the zucchini, peel the skin, and remove the seeds. We clean the garlic, rinse the dill, and dry it.

   Required ingredients:

   • Zucchini: 3 kg
   • Garlic: 170 g
   • Dill: 1 bunch

2. We cut the zucchini into medium cubes, crush the garlic, and chop the dill. We mix everything.

   Required ingredients:

   • Zucchini: 3 kg
   • Garlic: 170 g
   • Dill: 1 bunch

3. Add: sugar, salt, pepper, vegetable oil, and vinegar. Mix everything thoroughly. Let it steep for 3 hours.

   Required ingredients:

   • Sugar: 1 glass
   • Salt: 2 tablespoons
   • Ground black pepper: 1 tablespoon
   • Vegetable oil: 1.5 glass
   • Vinegar 9%: 1 glass

4. We place the jars, put them in a deep pot, fill the pot with water so that the jars are half submerged. We put it on the fire, wait for the water to boil, and sterilize for 5 minutes.

5. Remove from heat and seal the jars, place under a warm blanket for 12 hours, then take out and let sit for another 12 hours.