Canned Zucchini

Canned zucchini – recipe with photo, food preservation for the winter
Rating: 4.3 Votes: 15
Cooking Time:
45 min.
Recipe Yield:
1 l
Difficulty:
Simple recipe

Canned zucchini – a food preservation recipe for the winter, for canning you can take both small and medium zucchini, dill can be used dry or fresh. As for hot peppers, this is a matter and the taste of everyone, if you like – put it, if you want – not, and you can also control the amount of pepper to your taste. In winter, canned zucchini serve as a good side dish for meat or fish dishes, and you can also make various salads and vinaigrettes from them.

Recipe Ingredients

Hot Pepper 0.5 pcs
Garlic 2 cloves
Dill 20 g
Currant Leaves 2-3 pcs
Salt 35 g
Vinegar 9% 50 ml
Water 400 ml

Cooking Recipe

To cook a canned zucchini recipe, wash the zucchini and cut into 10-15 cm long. Peel and chop the garlic, wash the currant leaves, wash the dill and chop finely.

Pour water into a saucepan and heat to a boil, add salt, stir and boil for one minute, pour in vinegar and let it boil. Next, pour the dressing carefully into a jar of zucchini and cover with a lid.

Pour water into a saucepan and heat to a boil, add salt, stir and boil for one minute, pour in vinegar and let it boil. Next, pour the dressing carefully into a jar of zucchini and cover with a lid.

To prevent the zucchini from fermenting, they still need to be sterilized. Sterilize the jars of zucchini in a large saucepan filled with water so that it reaches the shoulders of the jar. The water temperature should be no more than 50-60°C (120-140°F), and a towel or a wooden grate should be placed on the bottom of the pan. By time – 0.5 liter cans are sterilized for 8-9 minutes, 1 liter – 12 minutes, 3 liters – 14-15 minutes. After sterilization, jars of canned zucchini immediately roll up, turn over, wrap and let cool, and then store in the pantry.