Pikle Z Cukinii (Pickled Zucchini)
Serves: 6
Amie Torphy
1 January 1970
Based on User reviews:
51
Spice
47
Sweetness
55
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
5 cloves
Garlic (peeled and sliced)1 bunch
Dill (chopped fresh)1 tbsp
Mustard Seed4 cups
Water1 cup
White Vinegar2 tbsps
Salt1.25 cups
Sugar (superfine)Directions:
1
Peel and cut the zucchini into thirds
2
Remove seeds and cut into strips
3
Sterilize the jars and lids in boiling water for at least 5 minutes
4
Divide onion, carrot, garlic, and dill among hot, sterilized jars
5
Pack zucchini slices vertically into jars
6
Divide peppercorns, allspice berries, mustard seed, and bay leaves among jars
7
Bring water, vinegar, salt, and sugar to a boil in a saucepan, stirring until sugar and salt is dissolved, 1 to 2 minutes
8
Remove from heat and ladle evenly into jars, filling to within 1/4 inch of the top
9
Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles
10
Wipe the rims of the jars with a moist paper towel to remove any food residue
11
Top with lids and screw on rings
12
Place a rack in the bottom of a large stockpot and fill halfway with water
13
Bring to a boil and lower jars into the boiling water using a holder
14
Leave a 2-inch space between the jars
15
Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars
16
Bring the water to a rolling boil, cover the pot, and process for 7 minutes
17
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool
18
Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all)
19
Store in a cool, dark area