Canned Zucchini with Carrot and Onion
Young zucchini has almost no flavor of its own, and that’s exactly the point of this preserve. Cut into cubes, it behaves like a sponge, soaking up the acidity of the brine, the sweetness of carrot, and the bite of garlic sitting at the bottom of the jar. Over a few weeks a bland vegetable turns into a firm, tangy little appetizer.
Texture comes down to the age of the squash. Use zucchini no longer than about 8 inches (20 cm): the skin is thin and the seeds tiny, so peeling is barely necessary, and the flesh stays firm and crisp even after sterilizing. Overgrown zucchini will go mushy.
Worth Knowing
- Cut the cubes the same size so they pickle evenly and hold their shape.
- A classic brine ratio is roughly a tablespoon each of salt and sugar plus a splash of vinegar per liter (about 4 cups) of water; adjust to your taste.
- Instead of garlic and peppercorns, try a dill umbel or a bay leaf for an entirely different aroma.
Sealed jars keep for several months in a cool spot; once opened, refrigerate and finish within a week. These are lovely alongside boiled potatoes or roasted meat.
Part of Ukrainian cuisine — 447 more recipes in the section.
You might also like
Ingredients
Instructions
Peel the zucchini and cut into cubes, slice the carrot into rounds, and the onion into rings.
Put a little garlic and a few peppercorns on the bottom of the jars.
Pack the zucchini into the jars, layering it with carrot and onion.
Combine all the brine ingredients and bring to a boil.
Pour the brine into the jars up to the top, sterilize for 10 minutes, and seal.
Reviews
There are no reviews yet.