Quick Pickled Zucchini without Sterilization for Winter in Jars
Spicy and aromatic - the perfect winter appetizer! Quick Pickled Zucchini without Sterilization in jars turns out tender, slightly sweet, and moderately spicy. Great for festive tables or as a side for family dinners.
Updated : 15 September, 2025
Easy
About 45 min.
Ingredients
1 kilograms
Zucchini
1 liter
Water
50 grams
Sugar
40 grams
Salt
50 milliliters
Vinegar
2 grams
Dill
2 grams
Horseradish
4
Garlic
6
Allspice
1
Laurel leaf
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use whole, undamaged zucchinis for pickling. Filtered or bottled water will affect the flavor.
Step 2
Wash and dry the zucchinis thoroughly. For young zucchinis, the peel can remain. For mature ones, peel and remove seeds. Slice into 1 cm thick rounds; halve them if too wide.
Step 3
For a spicier snack, increase the garlic. Peel and rinse the garlic cloves.
Step 4
Sterilize jars. Boil lids for 5 minutes. Wash horseradish leaves and dill umbrellas. Place spices and herbs at the bottom of each jar: one horseradish leaf, one dill umbrella, half a bay leaf, two garlic cloves, and three allspice berries. Increase proportionally for larger jars.
Step 5
Layer zucchini slices tightly over the spices without breaking them.
Step 6
Boil filtered water and pour into jars to the top. Pour in the center to avoid glass cracking. Cover with sterilized lids and leave for 10-15 minutes.
Step 7
Drain water into a measuring jug to determine quantity. Based on this, add salt and sugar. Boil the brine and add vinegar (dilute essence as needed). Re-boil lids.
Step 8
Pour boiling marinade into jars to the top and seal tightly. Turn jars upside down, wrap in a blanket, and leave to cool completely.
Step 9
Store pickled zucchini in a cellar or pantry. No long maturation is required, so they can be tasted in a few days. Serve with meat, poultry, or as a snack.