Pikle z cukinii (Pickled Zucchini) Recipe

Directions

Ingredients :

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

5 bay leaves

Methods :

Step 1

Peel and cut the zucchini into thirds. Remove seeds and cut into strips.

Step 2

Sterilize the jars and lids in boiling water for at least 5 minutes. Divide onion, carrot, garlic, and dill among hot, sterilized jars. Pack zucchini slices vertically into jars. Divide peppercorns, allspice berries, mustard seed, and bay leaves among jars.

Step 3

Bring water, vinegar, salt, and sugar to a boil in a saucepan, stirring until sugar and salt is dissolved, 1 to 2 minutes. Remove from heat and ladle evenly into jars, filling to within 1/4 inch of the top.

Step 4

Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

Step 5

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 7 minutes.

Step 6

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.