Pickled zucchini without sterilization for the winter in jars

Step-by-step cooking

1. Step 1:

   

   How to make pickled zucchini without sterilization for the winter in jars? Prepare the necessary products. For pickling, take whole zucchini without damage. Take filtered or bottled water, the taste of the snack itself will depend on it.

2. Step 2:

   

   Wash and dry the zucchini thoroughly. If you use young zucchini, then you can not remove the skin. Peel mature specimens and remove the seeds. Cut the zucchini across in circles about 1 cm thick . If the mugs are too wide, then cut them in half.

3. Step 3:

   

   Peel the garlic from the husks and films, rinse. If you prefer a more spicy snack, increase the amount of garlic.

4. Step 4:

   

   Sterilize the jars in a convenient way: over steam, in the oven or microwave. Fill the lids with water and boil for 5 minutes. Rinse horseradish leaves and dill umbrellas in running water. Put spices and herbs on the bottom of the jars. In each jar, put one horseradish leaf, an umbrella of dill, half a bay leaf, two cloves of garlic and three peas of allspice. If the jars are larger than mine in volume, then increase the amount of spices and herbs.

5. Step 5:

   

   Place the zucchini slices tightly on top of the spices. Try to fill as much space as possible. But so as not to break the zucchini.

7. Step 6:

   

   Boil purified water in a kettle or saucepan and pour it into jars to the very top. Pour water into the center of the jar, otherwise the glass may burst from the temperature drop. Cover the jars with sterile lids and leave for 10-15 minutes.

8. Step 7:

   

   Drain the water from the jars into a measuring jug to determine the amount of liquid. Be careful, the cans are hot! Use dry towels and potholders. Based on the amount of drained water, add salt and sugar. To calculate, use the website calculator. Boil the marinade and pour in the vinegar. I have the essence, so I diluted it to the right concentration. The vinegar concentration calculator is also available on the website.

9. Step 8:

   

   Boil the lids again. Pour the boiling marinade into the jars all the way to the top and tighten the lids tightly. If you do not have screw caps, then use a special key. Turn the jars upside down and wrap them in a warm blanket or blanket. Leave to cool completely.

10. Step 9:

    

    Store the finished pickled zucchini in the cellar or pantry. They do not need much time to mature, so you can try a delicious snack in a few days. Serve zucchini with meat, poultry or just for a snack. Enjoy your meal!