Pikle z cukinii (Pickled Zucchini)

This pickled zucchini is a great addition to cold cuts, picnics and buffets. This is a great way to use up the summer zucchini bounty and preserve it for winter. Store in a cool, dark place, then once opened store in the fridge.

• Preparation Time: 20 mins
• Cooking Time: 8 mins
• Total Time: 28 mins
• Calories: 84 Calories

Ingredients

• 1 ⅔ cups white sugar
• 4 cups water
• 2 tablespoons salt
• 1 carrot, sliced
• 5 bay leaves
• 1 onion, sliced
• 1 tablespoon mustard seed
• 1 cup white vinegar
• 1 bunch chopped fresh dill
• 5 cloves garlic, peeled and sliced
• 15 whole black peppercorns
• 5 half-pint canning jars with lids and rings, sterilized
• 1 extra large zucchini, sliced
• 15 whole allspice berries

Recipe Instructions

Step 1

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 2

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 3

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.

Step 4

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

Step 5

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 6

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.