Pickled Zucchini for Winter
Preserves • Russian
Description
Pickled Zucchini for Winter
Ingredients
- Water 0 qt
- Salt 5 oz
- Young zucchini 10 lbs
- Celery salt 5 oz
- Garlic 1 head
- Horseradish Leaves 5 pieces
- Dill 0 oz
- Allspice berries to taste
Step-by-Step Guide
Step 1
Prepare all the ingredients.
Step 2
Prepare the brine: dissolve the salt in water, bring to a boil, and let it cool completely.
Step 3
Sterilize the jars and lids.
Step 4
Thoroughly wash the zucchini to remove any dirt. Wipe with a towel or let them air dry.
Step 5
Cut off the stems of the zucchini and slice them into 1 cm thick rings. Very small young zucchinis can be pickled whole.
Step 6
Peel the celery and cut it into small pieces.
Step 7
Cut the horseradish leaves into strips.
Step 8
Pack the zucchini into jars, layering them with celery, garlic, horseradish, and dill. Sprinkle with allspice berries.
Step 9
Pour the cold brine over the zucchini, close with lids, and store in a cool place: the zucchini will keep well without sealing, as lactic acid fermentation will occur.
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