Pikle z cukinii pickled zucchini –Discover the delightful taste of pickled zucchini with this easy-to-follow recipe. Perfect for enhancing salads, sandwiches, or simply enjoyed as a snack, pickled zucchini adds a crunchy, tangy flavor to your meals. This recipe will guide you through the process of creating your own homemade pickled zucchini that is sure to impress family and friends.
Pikle z cukinii (Pickled Zucchini)
Below is a tempting image of the pickled zucchini, showcasing its vibrant colors and textures.
### Ingredients:
- 4 medium zucchinis, sliced into thin rounds
- 1 cup white vinegar
- 1 cup water
- ¾ cup granulated sugar
- 2 tablespoons salt
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 2 cloves garlic, minced
- 1 teaspoon dill weed (optional)
### Instructions:
- Begin by sterilizing your jars. Place them in boiling water for 10 minutes, then let them air dry.
- In a large saucepan, combine the vinegar, water, sugar, and salt. Stir over medium heat until the sugar dissolves completely. Add the mustard seeds, peppercorns, garlic, and dill weed if you are using it. Bring the mixture to a boil, then remove it from heat.
- Place the sliced zucchini into the sterilized jars, packing them tightly but leaving some space at the top.
- Pour the hot pickling liquid over the zucchini slices, ensuring they are completely submerged. Seal the jars tightly with lids.
- Let the jars cool to room temperature before transferring them to the refrigerator.
- Allow the pickles to sit for at least 24 hours for the flavors to meld before enjoying; the longer you let them sit, the more flavorful they become.
These pickles can be stored in the refrigerator for up to one month. Enjoy your homemade pickled zucchini as a delicious addition to your meals or as a crisp, refreshing snack!