Salted zucchini

Salted zucchini

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  1. Young zucchini (weighing about 150-200 grams each) optional

In every liter can

  1. Horseradish 2 sheets
  2. Dill umbrella 1 piece
  3. Garlic 2-3 cloves
  4. Horseradish Root 1 slice
  5. Water 1 liter
  6. Salt 2 tablespoons
  • Main ingredients: Horseradish, Garlic, Greens


cans, knife, pan, lids


Step 1: Prepare Zucchini

Rinse the zucchini thoroughly and cut off the ends on both sides. Vegetables must be of such a size that they enter the whole jar.

Step 2: put the spices on the bottom of the jar.

In a sterile jar, put the leaves and horseradish root, peeled garlic cloves and dill umbrella. Then lay zucchini tightly and cover them on top with another leaf of horseradish.

Step 3: salt the zucchini.

Dissolve the salt in cold filtered or well water, and then fill the jars with brine and cover them with lids.
During salting, the cans may leak, and the brine will become unclear. Leave them in the room for several days, and then, when they stop playing, you can put them in a cold storage room.

Step 4: serve the salted zucchini.

Serve the zucchini in the same way as the pickles, that is, literally everything. This is delicious! You’ll just lick your fingers! Cut them into circles and put as a snack on the festive table, use as a side dish or as an ingredient for sandwiches.
Enjoy your meal!

Recipe Tips:

- In the early days, banks can leak due to fermentation, so keep them wrapped and on a stand to prevent a possible disaster and damage to the kitchen.

- The salt must not be iodized.