Pickled zucchini with cucumbers

Ingredients for Making Pickled Zucchini with Cucumbers

Essential vegetables

  1. Zucchini young 1 piece
  2. Fresh cucumber 1 piece (large)
  3. Young carrot 1 joke (small)
  4. Bulgarian pepper 1 piece (small)
  5. Bitter pepper 1-2 ringlets
  6. Garlic 3 cloves
  7. Horseradish leaf 1 piece
  8. Dill umbrellas 3 pieces
  9. Bay leaf 1 piece
  10. Black peppercorns 4 pieces

For marinade

  1. Pure water 1 liter
  2. Salt 2 tablespoons
  3. Sugar 1 tablespoon
  4. Vinegar 1.5 tablespoons
  • Main Ingredients Carrot, Cucumber, Pepper, Zucchini, Garlic


Sterilized jars with lids, a kitchen knife, cutting board, pan, wide funnel, kitchen towels.

Cooking marinated zucchini with cucumbers:

Step 1: prepare the vegetables.

Rinse all the vegetables properly, peel the carrots from the skin, and remove the stalk and seeds from the pepper. You will also have to peel the zucchini if ​​you have chosen not a young vegetable. In addition to the fact that you will need to remove a hard skin from a more mature zucchini, do not forget to clean the seeds from its core.
Cut the prepared vegetables into small thick circles. This does not apply only to pepper, it will need to be cut into thin strips.
In the end, rinse the dill and peel the garlic cloves.

Step 2: marinate the zucchini with cucumbers.

In the prepared and sterilized jars, put the cloves of garlic, horseradish leaf, dill umbrellas, a couple of rings of hot pepper and bay leaf. Lay the vegetables on top, you can layered to get beautiful, or you can just mix them.
Pour boiling water over vegetables, cover with lids and wrap with a kitchen towel. Leave on 10 minutes. Then drain the water from the cans, but immediately fill them again with boiling water. Insist now for 20 minutes. Also covered with lids and wrapped with a kitchen towel.

Prepare the marinade at the same time. To do this, put clean, spring or bottled water in a saucepan, adding salt and granulated sugar to it. Let everything boil for 1 minutes, then remove the pan from the heat and add the same vinegar.
That's all, now it's time to drain the water from the zucchini with cucumbers and pour them with the freshly prepared marinade. Fill so that there is absolutely no space left for air. Do not forget to add a few peas of black pepper and tightly close the jars of vegetables.
Wrap the blanks with a kitchen towel or blanket and let everything cool down for at least a day. After the banks and their contents have cooled, rearrange everything in a cool dark place where they will wait for their finest hour.

Step 3: serve pickled zucchini with cucumbers.

Pickled zucchini with cucumbers is very versatile, like most preparations. This is an excellent side dish for meat dishes, and a delicious salad, and a snack for all occasions. Pickled vegetables, in principle, add variety to your winter diet, so I recommend that you never neglect homemade preserves. Let you have a few of them, but the whole family will say a huge "thank you", and you yourself will be very happy to open another jar of mixed vegetables.
Enjoy your meal!

Recipe Tips:

- It is best to pickle young zucchini, which is only from the garden.

- Zucchini will go instead of zucchini. Especially if its skin is soft and easily scratched with a fingernail or fork.