Pikle z cukinii (Pickled Zucchini)

May 10, 2023May 10, 20230 3
Pikle z cukinii (Pickled Zucchini)
in Pickles

Prep

20 min

Cook

5 min

Ready In

25 min

Level

Very easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

5 half-pint canning jars with lids and rings , sterilized
1 extra large zucchini , sliced
1 onion , sliced
1 carrot , sliced
5 cloves garlic , peeled and sliced
1 bunch chopped fresh dill
15 whole black peppercorns
15 whole allspice berries
1 tablespoon mustard seed
5 bay leaves
Brine :
4 cups water
1 cup white vinegar
2 tablespoons salt
1 1/4 cups superfine sugar

Nutrision Information

Servings Per Recipe
5
Calories
84
Sugar
19g
Fat
0g
If you have an abundance of zucchini in your garden or simply love the taste of pickled vegetables, Pikle z cukinii is the perfect recipe for you. The zucchini is sliced with onion, carrot, and garlic, and then submerged in a mixture of vinegar, sugar, salt, and spices to create a tangy and flavorful pickled vegetable. The pickles can be enjoyed as a snack, sandwich topping, or condiment for up to 1 month after preparation. The pickling process not only adds flavor, but also helps to preserve the vegetables for long-term storage, preventing waste and saving money in the long run.

Instructions

1.In a pot, bring the water, vinegar, salt, and sugar to a boil, and stir until the salt and sugar have dissolved.
2.Divide the sliced zucchini, onion, carrot, garlic, dill, peppercorns, allspice, mustard seed, and bay leaves between the sterilized jars.
3.Pour the hot brine over the vegetables, leaving 1/2 inch of headspace.
4.Tap each jar gently to remove any air bubbles, and top with additional vinegar to fill the 1/2 inch headspace.
5.Wipe the rims of the jars with a clean damp cloth, and place the lids and rings on the jars, tightening until finger-tight.
6.Store in the refrigerator for at least 24 hours before serving. The pickled zucchini will last for up to 1 month in the fridge.

PROS

Pikle z cukinii is a flavorful and easy way to use up an abundance of zucchini during the summer.

The pickling process also helps to preserve the zucchini, preventing waste.

CONS

This recipe requires canning jars and a water bath canner to safely preserve the pickles for long-term storage.

The pickles also have a high vinegar content, which may not be suitable for those with sensitive stomachs.

HEALTH & BENEFITS

Zucchini is a nutritious low-carb vegetable that is high in vitamin C, potassium, and antioxidants.
Pickling vegetables can also increase their vitamin and probiotic content, aiding in digestion and overall gut health.

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