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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
Cook Time 20 minutes
Total Time 40 minutes
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.