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Zucchini with greens for the winter

Author
Cookinero 28 Mar 2025
5860
Zucchini with greens for the winter

The preparation of zucchini with greens is incredibly aromatic and juicy. Zucchini, due to its rather neutral taste, easily combines with other products. They are easily digested and rarely cause an allergic reaction. Marinated zucchini will decorate any table and complement familiar dishes.

How to cook Zucchini with greens for the winter

Step 1

Zucchini with greens for the winter

Sterilize the jars. To do this, place them on a rack in an oven preheated to 100 °C. Keep them there for 10 minutes.

Step 2

Zucchini with greens for the winter

Cut the zucchini into small pieces. Finely chop the dill. Chop the garlic in a way convenient for you.

Step 3

Zucchini with greens for the winter

For the marinade, fill a saucepan with a liter of water. Add salt, sugar, pepper, and bay leaf to the saucepan. Boil for 2 minutes.

Step 4

Zucchini with greens for the winter

In a deep plate, mix the zucchini, garlic and dill, mix everything well. Cover the salad with cling film and leave in the refrigerator for 12 hours. Then fill the jar with salad, add the marinade and roll it up. Wrap the jar in a blanket. Turn it over and put it in a place protected from the sun. Keep it like this for 24 hours. After that, you can put the zucchini away for storage.

Zucchini with greens for the winter - FAQ About Ingredients, Baking Time and Storage

Yes, you can use yellow squash or cucumbers as a substitute for zucchini, though the texture and taste will vary slightly.
Properly sealed and stored in a cool, dark place, the jars can last up to 12 months. Once opened, refrigerate and consume within a week.
Yes, this recipe is low in carbs. Just ensure you monitor the sugar added to the marinade or use a sugar substitute if needed.
Absolutely! Parsley, cilantro, or basil can be great additions or substitutes for dill, depending on your flavor preference.
No, the zucchini skin adds texture and nutrients. Just wash them thoroughly before cutting.
While 12 hours is ideal for flavor absorption, you can marinate for at least 6 hours if pressed for time, though the taste may be less intense.
It pairs well with grilled meats, as a side salad, or even on crusty bread as a tangy topping.
Freezing is not recommended as it will alter the texture of the zucchini, making it mushy when thawed.
Add red pepper flakes or a chopped chili pepper to the marinade for an extra kick.
Wrapping the jar helps ensure an airtight seal by allowing it to cool slowly, preserving the contents for long-term storage.

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