Recipe for salted zucchini.
Salted zucchini for the winter
Many housewives are accustomed to preserving vegetables for the winter using classic marinades, where vinegar acts as the main preservative. However, this method is not suitable for everyone due to the specific sharp taste or dietary considerations. If you are looking for an alternative to traditional preserves, this recipe for salted zucchini with horseradish without a drop of vinegar will be a real discovery. Thanks to natural fermentation, the vegetables turn out surprisingly crunchy, with a pleasant spiciness that men usually like very much.
Ingredients for preparation
For the preparation of salted zucchini according to this recipe, you will need simple and affordable components. The product calculation is given for one liter of water:
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Zucchini – 1 kg;
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Garlic – 1 clove (for a brighter aroma, you can increase to 2-3 cloves);
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Horseradish leaf – 1 pc;
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Fresh dill (preferably with umbrellas) – 10 g;
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Rock salt – 2 tbsp. l.;
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Water – 1 l.
To create a unique flavor profile, you can add a few allspice peas, a bay leaf, or even a piece of chili pepper if you like spicy snacks.
How to prepare zucchini
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For pickling, it is best to choose young fruits with thin skin and immature seeds – they will ensure the signature crunch. If you are using zucchini or yellow varieties of zucchini, it is better to carefully peel their skin with a vegetable peeler, as it may remain too tough after fermentation.
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Before starting, thoroughly rinse the zucchini, dill umbrellas, and horseradish leaves under running water. Cut off the stems from the zucchini, then cut the vegetables into neat circles about 5 mm thick. For convenience, larger fruits can be cut into semicircles.
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Transfer the cut zucchini to a deep enamel or glass pot. Add the peeled garlic cloves, dill greens, and horseradish. Prepare the brine separately: boil a liter of water, add two tablespoons of salt, and stir until completely dissolved.
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Pour the vegetables in the pot with the hot brine. To ensure the zucchini are completely submerged in the liquid and salted evenly, cover them with an inverted flat plate, and place a small weight on top (e.g., a jar of water). Leave the pot at room temperature for two days for the natural fermentation process.
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After two days, when the zucchini have acquired a pleasant salty taste, you can proceed to the final stage. Drain all the brine from the pot into a clean container and put it on the fire. Discard the used dill umbrellas and horseradish leaves – they have already given their aroma and are no longer needed.
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In parallel, prepare glass containers. You can sterilize the jars in several convenient ways. In a microwave oven, pour a little water into the bottom of each jar and place them in the oven for 5 minutes at maximum power. In a conventional oven, place clean jars upside down in a cold oven, close the door, and set the temperature to 100°C for 20 minutes. Metal lids for sealing must be boiled in water for a few minutes.
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Arrange the prepared salted zucchini in sterile jars. Bring the drained brine to a boil and immediately pour the vegetables in the jars to the very top. Cover the jars with lids and tightly seal with a preserving key. Turn the finished preserves upside down, wrap them thoroughly with a warm blanket or cover, and leave until completely naturally cooled. Store such spicy appetizers without vinegar in a cool, dry place – a basement, cellar, or refrigerator.
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