Zucchini is a popular summer vegetable that is now available in stores all year round. Zucchinis from the garden usually ripen in masses, so that not all specimens can be eaten. So it's worth preserving the green relatives of the pumpkin in jars in advance.

Pickled zucchini can be deliciously seasoned

Canned zucchini sweet and sour

The green fruits are deliciously seasoned and can be boiled down in jars. In this way, any crop surplus is used sensibly and you can fall back on your harvest in the winter months. In addition to the ripe fruit, you will need onions, peppers and carrots to taste, apple juice, apple cider vinegar, sugar, salt, pepper and dill. You should also sterilize enough jars with twist-off lids or swing tops. To do this, boil the glasses or place them in the oven at 100 degrees for ten minutes. For the shelf life of the wake-up goods, germ-free glasses are absolutely necessary, as this prevents mold from forming.

Once the glasses are prepared, you can start waking them up.

  1. Wash the zucchini and remove the blossom and the thick stalk.
  2. Cut the zucchini into inch-thick slices.
  3. Peel the onions and cut them into rings.
  4. If you also want to add garlic, peel the cloves and cut them into thin slices.
  5. You can add other types of vegetables according to your taste. Clean the vegetables and cut them into bite-sized pieces.
  6. Heat the water with vinegar and sugar.
  7. When the broth is boiling, add the zucchini slices, the onion rings, any other vegetables and the garlic slices.
  8. Let everything boil up.
  9. Then add the remaining spices and let everything boil again.
  10. Reduce the heat to low and cook the vegetables for about 15 minutes.
  11. Now place the vegetables in the glasses and fill them up to the brim with the liquid. All vegetables must be covered with liquid. What sticks out of the brew becomes shriveled and dried up.
  12. Seal the jars and turn them upside down to create a vacuum. The contents will keep for about a year.
  13. Keep your zucchini jars cool and dark.

Cook zucchini in a kettle or in the oven

If you want to preserve the courgettes this way, you don't have to cook the vegetables beforehand.

  1. Wash and trim the zucchini.
  2. Cut these into bite-sized cubes.
  3. Also dice an onion.
  4. Salt both with 6 tablespoons of salt in a large bowl and let the whole thing steep for three hours so that excess water can escape.
  5. Prepare a brew of half a liter each of vinegar and oil, 1 tablespoon of pepper and 5 tablespoons of sugar.
  6. Also add spices such as 3 bay leaves, 3 allspice and 3 peppercorns. You can also pour in the water that pulled the salt out of the zucchini.
  7. Place the zucchini in the sterilized jars and pour the hot spice broth over them. The zucchini should be covered.
  8. Close the jars and cook them in the oven or preserving machine.

In the preserving machine

Place the glasses in the kettle so that they don't touch each other. Otherwise they could burst in the heat. Pour water up to half of the glasses. Cook the zucchini at 80 degrees for 15 minutes. Let the jars cool in the cauldron for about 20 minutes. Then take your wake-up goods out and let them cool down completely under a tea towel.

In the oven

Use the fat pan here. Do not put the glasses in too tightly and pour in 2 cm of water. Put the tray in the oven, heat up to 100 degrees and turn off the oven when the liquid in the glasses starts to bubble. Leave the jars in the oven for 15-20 minutes and then remove them. The glasses can cool down completely under a cloth.

If you have kept the equipment as germ-free as possible when preserving, the preserved zucchini can stay fresh in the jar for a few years.

Category:

Vegetable garden