Zucchini for Winter: “Finger-Liking Delicious.” It tastes like pickled porcini mushrooms.

Choose young vegetables and deseed older ones. Rinse and chop into small pieces. Place the zucchini in a deep bowl.

Add the pressed garlic. Add the sugar, salt, oil, vinegar, and black pepper to these ingredients.

Finely chop the parsley and dill, and slice the chili pepper into thin strips. Add them to the zucchini.

Mix gently. Let them sit for 3 hours, washing the jars in the meantime.

After 3 hours, place the zucchini in the jars. Pack them tightly into the jars. Fill them with the juice.

Then, process for 15 minutes after the water boils. Place the lids on top of the jars, but do not screw them on.

Remove and tighten the lids, invert, and set aside to cool.

When the jars have cooled completely, transfer them to a cool place: a pantry or basement.

This zucchini tastes like pickled porcini mushrooms.

It’s delicious on its own, great as a side dish for a potato and meat dinner, but also works wonderfully in salads. I recommend it.