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Pickled zucchini will lick your fingers

Finger-Licking-Good Pickled Zucchini

The fastest, simplest, most appetizing, most delicious! These finger-licking-good pickled zucchini earned their name—they turn out incredibly tasty. Thanks to the quick processing the zucchini stay crisp, and the blend of spices makes them wonderfully aromatic.

Maria

Recipe author

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Composition / ingredients

Servings:

Zucchini

900

Garlic

Cloves

Bay leaf

Allspice

Dill (3-4 sprigs per jar)

Water

1.5

Sugar

130

Vinegar (9%)

130

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 8 g

32 kcal

GI: 38 / 0 / 63

Cooking method

Step 1:

How do you pickle finger-licking-good zucchini? Prep the ingredients. Which zucchini are best? Choose young ones with tender skin—you won't need to peel them or scoop out the seeds. Wash the zucchini and cut them into rounds about 1/4 inch (5 mm) thick.
Step 2:

Peel the garlic and cut each clove in half lengthwise.
Step 3:

Prep the jars and lids for canning—they'll need to be sterilized however you can (see the link at the end of the recipe). Into each jar put 3–4 sprigs of dill, 4–5 garlic halves, 6 allspice berries, 3 whole cloves, the zucchini, and 3 bay leaves.
Step 4:

Pour boiling water over the zucchini in the jars, cover with lids, and let stand for 20 minutes.
Step 5:

Make the brine.
Step 6:

How do you make the brine? Pour water into a pot and add the sugar, salt, and vinegar. Bring the brine to a boil.
Step 7:

Drain the water off the zucchini.
Step 8:

Fill the jars to the top with the hot brine and seal them with lids.
Step 9:

Turn the jars over, wrap them up, and leave them until completely cool—this gives the lids extra sterilizing and checks the seal. Then store the jars somewhere dark and cool. In a couple of weeks they'll be ready to serve. Enjoy!

I didn't have liter jars on hand, but I had three 860 g ones. For a 1-liter jar you need: 600 g zucchini, 3 garlic cloves, 3–4 whole cloves, 3 bay leaves, and 7 allspice berries. Brine: 500 ml water, 65 g sugar, 50 ml vinegar, 25 g salt.
For how to figure out how many jars you'll need, why jars blow and how to prevent it, plus more tips and tricks, see a guide on putting up food for winter.
It's best to use filtered or bottled water with a neutral taste. If you use tap water, keep in mind it can give the dish an off, characteristic flavor.
Since everyone's tolerance for salty, sweet, bitter, sharp, sour, and hot is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, remember that some are especially easy to overdo (chili pepper, for example).