Spicy zucchini for the winter with horseradish leaves: how to cook

Pickled zucchini is the perfect holiday appetizer. The vegetable can be eaten instead of salad, with any porridge and meat. Zucchini will turn out very spicy if you put horseradish leaves in a jar.

The idea of cooking pickled zucchini for the winter with horseradish leaves was published on the Instagram page of food blogger Olga with the nickname olgaobizna. The vegetables are perfectly stored.

Ingredients:

• zucchini - 1.5 kg

• garlic - 6-8 cloves
• horseradish leaves, dill umbrellas
• water - 1 liter
• salt - 1.5 tbsp
• sugar - 100 g
• vinegar - 120 g
• allspice, bay leaf, cloves - 2 pieces each

Method of preparation:

1. Cut the zucchini into 1 cm thick slices.

2. Rinse the greens, pour boiling water over them.

3. Cut the garlic into large pieces.

4. Put the garlic and herbs in a sterilized jar.

5. In a large saucepan, dilute the marinade (water, salt, sugar, vinegar), add bay leaves, pepper and cloves.

6. When the marinade boils, add the chopped zucchini and bring to a boil. Boil for a little more than 5-7 minutes.

7. Put the zucchini in jars, bring the marinade to a boil and pour it over the zucchini, roll up (add a bay leaf before pouring).

8. Turn the lid down and place under a warm blanket.

You can also find recipes on OBOZ.UA:

• Pickled zucchini without sterilization

• Zucchini in batter
• Marinated zucchini in 20 minutes