Pickled zucchini is a product that is obtained by canning zucchini with the addition of vinegar, salt and spices. Preserving products is a method of long-term storage, which has been known to mankind since ancient times. The first mention of canning is found in ancient Egypt, where honey and salt were used to preserve food.
Pickled vegetables became popular in Europe in the Middle Ages
.
At that time, vinegar, salt, sugar and various spices were used for their preparation. Zucchini began to grow in Europe in the XVI century. They quickly became popular due to their unpretentiousness and yield. However, marinating zucchini began much later. There is no exact data on when exactly this happened. In the XIX century, they began to prepare them for the winter, using various recipes.
Ingredients:
- Zucchini – 2 kg;
- Dill sprigs – 3 pcs;
- Garlic – 6 cloves;
- Black pepper – 15 pieces;
- Allspice – 9 pcs;
- Mustard (seeds) – 3 tsp.
Ingredients for the marinade:
- Water – 1.5 liters;
- Salt – 50 g;
- Sugar – 180 g;
- Vinegar 9% – 180 ml.
Preparation of pickled zucchini:
Cut thin circles of zucchini and thin plates cut garlic cloves. In each jar put a dill pickle, a couple of garlic cloves, 5 peas of black pepper, 3 of oregano.
Add a spoonful of mustard to the jars, put zucchini on top.
Pour
boiling water over zucchini and leave for 15 minutes under the lid
. Repeat the procedure several times.
For the marinade in a pot of water pour salt and sugar, stir. Pour vinegar into the water, bring the mixture to a boil.
Pour the marinade into jars with zucchini, close tightly with lids and leave to cool under a towel.
Do not forget to turn the jars upside down in advance.
You get excellent marinated zucchini for the winter.
