How to pickle zucchini quickly - proper preparation of pickled zucchini for the winter.

How to pickle zucchini for the winter quickly and correctly.

Young vegetables are suitable for this preparation. Overripe zucchini with ripened large seeds are not suitable for pickling.

If desired, peel the zucchini (young zucchini will be tasty even with skin), cut into pieces, depending on the size of the zucchini.
Next, cut the zucchini into small slices and place them vertically in jars, with herbs and spices placed at the bottom.

For a half-liter jar, take 1 bay leaf and horseradish leaf, 10 leaves of parsley and celery, a couple of mint leaves, a few black peppercorns, a piece of red hot pepper and add finely chopped garlic.

All this is poured with hot marinade, which should be 1.5 cm lower than the neck of a half-liter jar, and in a 3-liter jar the marinade level should be lower — 5-6 cm than the level of the jar neck.

Preparing the marinade.

Dissolve 50-60 grams of salt in 1 liter of water. The solution is brought to a boil, filtered through gauze folded in 2-3 layers and vinegar is added.

The jars are covered with lids and placed in a container with hot water for pasteurization: half-liter jars for 8 minutes, liter jars for 10 minutes, and three-liter jars for 20 minutes.

At the end of the pasteurization process, roll up the jars and turn them over. When the jars have cooled, they should be taken out into the cold for storage.

That's all the subtleties! Now you know how to pickle correctly and the process of preparing pickled zucchini for the winter will always be easy and simple.