Deliciously Tangy Pickled Zucchini for Year-Round Enjoyment

Savor the taste of summer all year with this simple yet incredibly tasty pickled zucchini recipe. These tangy, fragrant zucchini slices make a perfect appetizer that's both spicy and refreshing! The preparation is straightforward, offering a delightful homemade snack that brings warmth and zest to your winter meals.

Step-by-Step Preparation

Total preparation time: 4 days

1. Step 1:

   

   Gather all necessary ingredients. Choose small, tender zucchinis with thin skins—both white zucchini and standard green or yellow varieties work well. For yellow or zucchini types with thicker skins, peel them thinly using a vegetable peeler to ensure crispness. Rinse fresh dill umbels and horseradish leaves thoroughly.

2. Step 2:

   

   If using young zucchinis, peeling isn’t necessary. Trim off the stem ends and wash them well. Slice the zucchinis into approximately 5 mm thick rounds. For larger zucchinis, cutting into half-moons works best. Remove any large seeds to maintain a pleasant texture.

3. Step 3:

   

   Use a deep pot for salting. Layer the zucchini slices inside, adding garlic cloves according to your taste preferences.

4. Step 4:

   

   Add fresh dill umbels to the pot for a burst of herbal aroma.

5. Step 5:

   

   Include horseradish leaves and, if you like, other favorite herbs and spices such as black peppercorns, bay leaves, or chili peppers to enhance the flavor profile.

6. Step 6:

   

   Prepare the brine by boiling water with salt—use 2 tablespoons of salt per 1 liter of water.

7. Step 7:

   

   Pour the hot brine over the zucchini and herbs in the pot, ensuring they are fully submerged.

8. Step 8:

   

   Cover the pot with a lid or plate, place a weight on top to keep the zucchini submerged, and let it sit for two days at room temperature.

9. Step 9:

   

   After two days, strain the brine into a separate container and discard the herbs.

10. Step 10:

    

    Sterilize jars using your preferred method: fill jars with water and heat in the microwave for 5–7 minutes, steam sterilize, or bake in the oven at 212°F (100°C) for 20 minutes. Boil the lids for 5 minutes. For guidance on jar quantities and canning tips, refer to our comprehensive preservation article linked at the end.

11. Step 11:

    

    Fill the sterilized jars with the pickled zucchini slices.

12. Step 12:

    

    Bring the reserved brine back to a boil.

13. Step 13:

    

    Pour the boiling brine over the zucchini in the jars, covering them completely.

14. Step 14:

    

    Seal the jars tightly with screw caps or use a canning machine to secure the lids. Turn the jars upside down and allow them to cool fully. No additional sterilization is needed after sealing. Store the pickles in a cool, dark place for best preservation.

15. Step 15:

    

    Enjoy these flavorful pickled zucchinis as a tasty appetizer or a zesty addition to salads. Bon appétit!

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