Pickled zucchini will lick your fingers

The fastest, simplest, mouthwatering, delicious! Pickled zucchini "You'll lick your fingers " it's not for nothing that they got such a name — vegetables turn out incredibly tasty. Due to the fast processing, the zucchini remain crispy, a set of spices make them very fragrant.

Maria

Recipe author

Watch the video

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

For 3 cans of 860 g:

Zucchini

900

Garlic

Carnation

Bay leaf

Allspice

Dill (3-4 twigs per jar)

to taste

For brine:

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

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to pickle zucchini "Lick your fingers "? Prepare the products. Which zucchini will work best? Choose young fruits with tender skins. In such zucchini, you do not need to cut off the skin and cut out the seeds. Wash the zucchini and cut into 5 mm wide circles.
Step 2:
Peel the garlic, cut each clove in half lengthwise.
Step 3:
Prepare jars and lids for preservation. They will need to be sterilized in any way possible. To learn how to do this, follow the link at the end of the recipe. Put 3-4 sprigs of dill, 4-5 cloves of garlic, 6 peas of allspice, 3 buds of cloves, zucchini, 3 bay leaves in each jar.
Step 4:
Fill the jars with zucchini with boiling water, cover the jars with lids and leave for 20 minutes.
Step 5:
Prepare the brine.
Step 6:
How to make brine? Pour water into a saucepan, add sugar, salt and table vinegar. Bring the brine to a boil.
Step 7:
Drain the zucchini.
Step 8:
Fill the jars to the top with hot brine. Close the jars with lids.
Step 9:
Turn the jars over, wrap them up and leave to cool completely. This way you will additionally sterilize the covers and check the tightness. After that, remove the blanks to a dark, cool place for storage. In a couple of weeks, the billet can be served to the table. Enjoy your meal!

I didn't have liter cans at hand, but there were 3 860 g. For 1 liter of jar, you need: 600 g of zucchini, 3 cloves of garlic; 3-4 buds of cloves; 3 bay leaves; 7 peas of allspice. Brine: 500 ml of water; 65 g of sugar; 50 ml of vinegar; 25 g of salt.

How to calculate the number of cans, why banks explode and how to avoid it, as well as secrets and life hacks, read the article about preparations for the winter.

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).