Salted zucchini for winter

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary products. Take small, thin, young zucchini. Both white-fruited zucchini and zucchini will do. If you have zucchini or yellow zucchini, I recommend that you peel them (after all, the skin of these types of zucchini is thick enough) - thinly cut the peel with a vegetable peeler.

2. Step 2:

   

   If you have Young zucchini, then you don't need to clean them - just cut off the stalk and be sure to wash them well. Cut the zucchini into circles about 5 mm thick. If you have a thick zucchini, slicing in semicircles is suitable. Make sure that the zucchini does not have large seeds - in this case they will need to be removed!

3. Step 3:

   

   For salting, take a sufficiently deep pan. Put the zucchini in it Also put the garlic cloves to your liking.

4. Step 4:

   

   Then dill umbrellas.

5. Step 5:

   

   And a horseradish leaf. According to your taste, you can add some of your favorite herbs or seasonings: allspice, bay leaf, chili pepper and other spicy herbs to your taste.

6. Step 6:

   

   For brine, boil water with salt at the rate of 1 liter of water 2 tbsp.spoons of salt.

7. Step 7:

   

   Fill the zucchini with spices with brine.

8. Step 8:

   

   Cover with a lid or plate, put the load and leave to saline for two days.

10. Step 9:

    

    Then drain the brine into a separate container, discard the herbs.

11. Step 10:

    

    Sterilize the jars in any convenient way. I pour water into cans and put it in the microwave for 5-7 minutes. You can also hold the jars over steam or sterilize them in the oven at 100 degrees for 20 minutes. You can also put a spoon in each jar so that it does not burst, pour in a little boiling water and leave for 5 minutes, then drain the water. It is enough to boil the lids for 5 minutes.

12. Step 11:

    

    Put zucchini in sterilized jars.

13. Step 12:

    

    Bring the drained brine to a boil.

14. Step 13:

    

    Pour boiling brine over the zucchini.

15. Step 14:

    

    Close tightly with screw caps or roll up with a typewriter. Turn the jars over and leave to cool completely. Sterilization is not required, storage is preferably in a cool place.

16. Step 15:

    

    Such zucchini can be served as an appetizer, as well as used in salads. Bon appetit!