Pickled zucchini for the winter

Marinated zucchini for the winter is a great snack for any festive table and not only.

Cooking time 30 minutes


Zucchini 4-5 pcs

Dill umbrellas to taste

Head of garlic 1 pc

Bay leaves 4-6 pcs

Allspice peas 10-12 pcs

Vinegar 6% to taste

Sugar to taste

Salt to taste


Wash and dry the courgettes well.

Wash the jars well, put dill, 2-3 cloves of garlic, 2 bay leaves and 4-5 black peppercorns in each umbrella.

Cut the squash into slices and place tightly in the jars.

Pour boiling water over and cover, leave for 10-15 minutes.

Drain the water into a saucepan from cans, add 2 tbsp for 1 liter. tablespoons of salt, 2 tbsp. tablespoons of sugar.

Boil the marinade, add 2 tbsp. tablespoons of 6% vinegar per 1 liter and pour into jars with zucchini.

Roll up the lids and put in heat until it cools completely. Marinated zucchini are ready for the winter. Store in a cellar.

Bon appetit!