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Pickled cucumbers with zucchini for winter

Pickled Cucumbers and Zucchini for Winter

A recipe for pickling cucumbers and zucchini in 1-quart jars. All summer long, cucumbers and zucchini grow at our country place — the most easygoing vegetables in our area — and I put up all sorts of preserves with them. Today I want to share a recipe for pickled cucumbers and zucchini canned together.

Natalia Vasilenko

Recipe author

Pickled cucumbers with zucchini for winter

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Composition / ingredients

Servings:

Cucumbers

Zucchini

Carrot

0.5

Bell pepper

0.5

Dill

Parsley

Garlic

Water

Sugar

Salt

Vinegar

120

Peppercorns

Allspice

Ground coriander

0.5

Cloves

Bay leaf

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 1 g

Fats 0 % 0 g

Carbohydrates 86 % 6 g

25 kcal

GI: 50 / 0 / 50

Cooking method

Cooking time: 50 min

Step 1:

Get everything ready for canning — sterilize the 1-quart jars however you like (in the oven, the microwave, or over steam), boil the metal lids for 2-3 minutes, and wash the vegetables well. Each quart jar takes 3 cucumbers and 1 zucchini. Prep the vegetables like this: trim both ends off the cucumbers and zucchini, then cut a piece of zucchini the same length as a cucumber and quarter it lengthwise.
Step 2:

Cut the rest of the zucchini into rounds, slice the carrot into thin rounds, cut the red or yellow bell pepper into strips, and peel the garlic. Into each sterilized jar put a sprig of parsley and dill, a few carrot rounds, some pepper strips, and a garlic clove. Stand the zucchini and cucumbers upright, alternating them. Each jar holds 3 cucumbers and 3 upright zucchini spears, with the 4th zucchini quarter tucked into the middle.
Step 3:

Since the jar isn't quite full, top it off with the zucchini rounds and any small cucumbers you have. Add a little more carrot, pepper, and garlic on top. Fill all the jars this way. Pour fiercely boiling water over the vegetables, cover the jars with the metal lids, and let them stand for 15 minutes.
Step 4:

Make the brine (I doubled these amounts): add the salt and sugar to the water and set it on the stove; once it has boiled for 3 minutes, pour in the vinegar and boil for 1 minute more. Drain the water from the jars, add all the spices, and pour in the boiling brine. Seal right away, turn the jars upside down, and leave them to cool completely. Once cooled, move them to the cellar or store them in the pantry.
Step 5:

The pickled cucumbers and zucchini for winter are ready! Have a delicious winter!

Of all the preserves out there, I really love a mixed-vegetable jar. I often can cucumbers with tomatoes, but today I wanted to share this winning recipe for pickling cucumbers and zucchini together in quart jars. Give it a try — it's delicious!