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Zucchini Pasta for the Winter
Zucchini dishes are very popular in central Russia. Although this vegetable does not have a pronounced and memorable taste, absolutely any dish can be prepared from it. Very often, large harvests of vegetables in the fall are stored for the cold season in the form of preserves!
How to cook Zucchini Pasta for the Winter
Step 1
Grate the zucchini on a coarse grater.
Step 2
Boil water, add vinegar, salt and sugar. Boil the marinade for 1 minute.
Step 3
Take a sterilized jar, put the grated zucchini in it. Pour the marinade into the jar and sterilize the preparation for 15 minutes. Close the jar with a lid using a seaming machine. Put the jar in a warm place with the lid down for 24 hours.
Zucchini Pasta for the Winter - FAQ About Ingredients, Baking Time and Storage
Yes, apple cider vinegar works well as a substitute and adds a slightly fruity flavor. Use the same quantity as white vinegar.
Properly sealed and sterilized jars can last up to 6 months in a cool, dark pantry. Once opened, refrigerate and consume within 1 week.
Yes, zucchini is naturally low in carbs, but omit sugar from the marinade or use a keto-friendly sweetener for strict low-carb diets.
Absolutely! Thinly sliced carrots, bell peppers, or onions can be added for extra flavor and texture. Adjust sterilization time if needed.
Drain and toss with olive oil, garlic, and Parmesan for a quick side dish, or use it as a base for salads or cold pasta alternatives.
Freezing isn’t recommended as it may alter the texture. For longer storage, stick to canning and proper sterilization.
Peeling is optional—the skin adds nutrients and color. Remove it if you prefer a smoother texture.
This helps create a vacuum seal and ensures the lid is properly secured for long-term storage.
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