Marinated Zucchini and Carrot Rolls for Winter
A gorgeous pickled appetizer to put up for winter! These marinated zucchini-and-carrot rolls have such an eye-catching look they'll impress even the most seasoned home canner. Tender young zucchini are rolled up around carrots, tucked in with spices, and sealed in jars — a standout starter for any holiday spread.
rachel
Recipe author
Marinated Zucchini and Carrot Rolls for Winter
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 %
4 g
15 kcal
GI:
67
/
0
/
33
- Young, tender zucchini work best for canning — pick ones with few seeds or seeds that are still very soft. Rinse the zucchini thoroughly under running water and pat dry with paper towels. Trim off both ends. Using a mandoline or a vegetable peeler (anything that gives you long, even ribbons), slice the zucchini lengthwise into thin, long strips. 2. Rinse and dry the carrots, then cut them into thin matchsticks. 3. Rinse the horseradish leaves and dill heads, scald them with boiling water, then drain. Peel the garlic, separate the cloves, and rinse. 4. Next, prep your canning jars. Wash them well with dish soap, then sterilize them over steam or in the oven. Boil the lids for 5 minutes. 5. In the bottom of each sterilized jar, lay down horseradish leaves and dill heads, then add the peppercorns and garlic. Scatter the carrot matchsticks on top. 6. Roll each thin zucchini strip into a small coil and pack the rolls snugly into the jars, layering them on top of one another. 7. Separately, bring a pot of clean water to a boil. Pour the boiling water over the zucchini in the jars, cover with a sterilized lid, and let stand about 20–25 minutes, until the water cools. Drain the water back into the pot and bring it to a boil again. Repeat the boiling-water soak one more time, then drain the water back into the pot. 8. For the final round, bring that drained water to a boil again (top up with fresh water if needed). Add the salt, sugar, and table vinegar to the boiling water and stir until the salt and sugar dissolve. Pour this hot brine over the zucchini and carrots and immediately seal the jars with the lids. 9. Turn the jars upside down and wrap them in a blanket. Leave them like that until completely cool, then move them to a dark, cool spot to store for up to a year. Happy canning!
Caloric content of the products possible in the composition of the dish
- Zucchini - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Horseradish - 49 kcal/100g
- Grated horseradish with lemon - 117 kcal/100g
- Grated horseradish with garlic - 72 kcal/100g
- Horseradish grated table - 117 kcal/100g
- Dill greens - 38 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Table vinegar - 11 kcal/100g
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