Canned Zucchini

These are the exact same "store-bought" style canned zucchini - so good you'll want to eat them straight from the jar. The zucchini are packed into jars with spices, and the salt, sugar and vinegar are added directly to each jar, measured per liter. A solid recipe for preserving - highly recommended!

Canned Zucchini

"Store-bought style" zucchini for winter: chunks of zucchini with horseradish, dill and garlic, with the marinade measured directly into a one-liter jar.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 1 jar (1 l)

Course: Preserves and canning

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

Per jar

• zucchini in chunks
• dill
• horseradish
• allspice peppercorns
• garlic

Marinade, per 1-liter jar

• 2 tbsp sugar
• 1 tbsp salt
• 1 tbsp vinegar

Method

 

1. Put horseradish, dill, allspice peppercorns and garlic into clean, one-liter jars.
2. Pack the jars with chunks of zucchini almost to the top, without pressing down.
3. Add sugar, salt and vinegar to each jar.
4. Pour in boiling or cold water, cover with lids, and sterilize for 15-20 minutes in boiling water.
5. Carefully remove the jars and seal them. If the salt and sugar haven't fully dissolved, gently swirl or shake the jar.
6. Let the jars cool completely and store in the cellar. Happy preserving!
   

Notes

The amount of salt, sugar and vinegar is given per one-liter jar - multiply by the number of jars you're making.