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Pikle z cukinii (Pickled Zucchini)
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Prep Time:
20 minutes
Cook Time:
8 minutes
Total Time:
508 minutes
Pickled garden zucchini with dill, garlic, and spices - a delicious way to preserve summer flavors for the winter months.
Ingredients:
  • 5 bay leaves
  • 4 cups water
  • 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
  • 1 cup white vinegar
  • 2 tablespoons salt
  • 1.6666667461395 cups white sugar
Instructions:
  • Peel the zucchini, cut into thirds, remove seeds, and slice into strips.
  • Boil jars and lids for 5 minutes to sterilize. Evenly distribute onion, carrot, garlic, and dill in the hot jars. Stand zucchini slices upright inside jars. Distribute peppercorns, allspice berries, mustard seed, and bay leaves evenly among jars.
  • In a saucepan, sweeten the water with vinegar, salt, and sugar by bringing it to a quick boil for 1 to 2 minutes. Take the pan off the heat and evenly pour the mixture into jars, leaving a 1/4-inch space at the top.
  • Smooth a clean knife or thin spatula around the inside edges of the jars to eliminate any air bubbles. Use a damp paper towel to wipe the jar rims clean of any food residue. Seal with lids and secure with rings.
  • In a large stockpot, position a rack on the bottom and fill halfway with water. Once it boils, carefully lower jars into the water with a holder, leaving a 2-inch space between them. Add more boiling water if needed to ensure the water level is at least 1 inch above the tops of the jars. Cover the pot, bring to a rolling boil, and process for 7 minutes.
  • After cooking, let the jars cool on a cloth-covered or wood surface, spaced apart. Gently press the center of each lid to ensure a secure seal. Store in a cool, dark place.

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