Pickled Cucumbers with Zucchini for Winter
A vibrant and juicy vegetable medley with a summer vibe! Pickled cucumbers with zucchini for winter are simple to make and don’t require sterilization. The vegetables can be used in salads, snacks, main or side dishes, or served on their own. A perfect decoration for any festive table.
Updated : 11 August, 2025
Easy
More than 1 hour.
Ingredients
Base
9
Cucumber
3
Zucchini
1
Carrot
1
Bell pepper
to taste
Dill
to taste
Parsley
9
Garlic
Marinade
1 liter
Water
4 tablespoon
Sugar
2 tablespoon
Salt
120 milliliters
Vinegar
15
Peppercorns
3
Laurel leaf
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use 1-liter (1 qt) or 1.5-liter (1.5 qt) jars.
Step 2
Trim the ends off both sides of the cucumbers. Cut the zucchini lengthwise to match the size of the cucumbers - this makes them easier to stack in the jar. Cut the bell pepper in half, remove the core and seeds. Peel the carrot and garlic. Rinse everything thoroughly.
Step 3
Cut the zucchini lengthwise into four parts. Slice any remaining zucchini into rounds.
Step 4
Wash and sterilize the jars and lids using any preferred method. Place a sprig of parsley and a dill umbel (flower head) on the bottom of each jar. Then tightly stack the cucumbers and zucchini vertically inside.
Step 5
Add the remaining herbs.
Step 6
Slice the carrot into rounds. Cut the bell pepper into strips or half-rings. Add 2–3 garlic cloves and some of the bell pepper to each jar.
Step 7
Next, add a layer of carrot slices.
Step 8
Fill the remaining space in the jar with zucchini rounds.
Step 9
Pour boiling water into the jars, cover with lids, and let them sit for 15-20 minutes.
Step 10
In a suitable pot, combine salt and sugar. Add black peppercorns and a few bay leaves. Pour in water.
Step 11
Bring to a boil over high heat. Boil for a couple of minutes, then add vinegar. Let it simmer for just under a minute more.
Step 12
Drain the water from the jars and immediately pour in the boiling marinade up to the brim.
Step 13
Seal the jars with a special canning key. Turn them upside down, wrap in a warm blanket, and let them cool completely. Store in a cellar or pantry for long-term keeping.