Salted zucchini for the winter
10 servings
60 minutes
Salted zucchini for winter is an ancient Russian method of preserving harvests, allowing enjoyment of the delicate taste of these vegetables even in cold months. The recipe uses brine that supports the natural process of lactic acid fermentation, giving the zucchini a slightly crunchy texture and a savory salty flavor. Horseradish leaves, garlic, and dill fill the snack with the aroma of Russian cuisine, while allspice adds subtle spicy notes. Salted zucchini pairs perfectly with meat dishes, potatoes, or traditional bread, becoming a tasty and healthy snack. This salting method does not require sealing, ensuring natural storage and rich flavor in every jar.
1
Prepare all the ingredients.
2
Prepare brine: dissolve salt in water, boil, and let it cool completely.
- Water: 2 l
- Salt: 80 g
3
Sterilize jars and lids.
4
Wash the zucchini thoroughly to remove any dirt. Wipe them with a towel or let them dry in the air.
- Baby courgettes: 4 kg
5
Cut off the stems from the zucchini and slice them into 1 cm thick rings. Very small young zucchinis can be salted whole.
6
Clean the celery and cut it into small pieces.
- Celeriac: 200 g
7
Cut the horseradish leaves into strips.
8
Pack zucchini in jars, layering with celery, garlic, horseradish, and dill. Sprinkle with fragrant pepper.
- Garlic: 1 head
- Horseradish leaves: 5 piece
- Dill flower heads (umbels): 30 g
- Allspice berries: to taste
9
Pour with cold brine, close with lids, and keep in a cool place: zucchini will store well without sealing, as lactic acid fermentation occurs there.