Zucchini Pickles
And another recipe that I was looking for a long time ago, still having the memory of how good the zucchini in a jar are, sweet and sour as my grandmother used to make them in Ukraine. Their climate does not allow them to cultivate tomatoes, eggplants and peppers and the main canned vegetables are cucumbers and zucchini. I don't know if you've ever tasted it, but I guarantee you won't give up until all the zucchini in the jar are finished :)
I tested the recipe, I made it a month ago and last week I took the test, my husband was very impressed, he didn't know about marinated zucchini either. So I'm definitely going to show you the recipe and I really recommend you try it, it's not hard at all.
Let me tell you what it tastes like - they are crispy, sweet-sour, very similar to some successful canned cucumbers. I go for any food that requires pickles.
The zucchini are washed and allowed to drain.
Peel the garlic.
The jars are washed and drained well.
The zucchini are cut into slices about 1 cm thick, I cut them with a smeker knife that cuts them nicely, jagged.
Fill the jars with zucchini, put 3-4 cloves of garlic and 0.5 teaspoon of black peppercorns in each jar.
Pour the 7 glasses of water into the pan - put it to boil, when it starts to boil add salt, sugar and vinegar. Let them all boil together and then pour them into jars.
To be honest, I don't remember if I got this quantity for all 8 jars or I did before, if it won't be enough, calculate how much you need and make a little more marinade, just respect the proportions.
Staple the jars and sterilize them in a larger pot, 10 minutes from the moment the water starts to boil in the pot.
After they have boiled, carefully remove them from the pot, check the lids again for air and place them on a towel upside down until they cool well. They are ready in about 2-3 weeks, then you eat them with any favorite food, it went very well with a bean dish.
Good appetite!
