Summer passes quickly, and there are more and more zucchini on the beds. If the usual recipes have already become boring, try one interesting preparation. After a few weeks in the jar the zucchini acquire an unexpected taste and aroma that many people associate with pickled white mushrooms. That is why such preserves often disappear from the table first.

What you will need:

• 2 kg of young zucchini
• 120 ml of vegetable oil
• 120 ml of vinegar 9%
• 2 tbsp of salt
• 3 tbsp of sugar
• 1 large head of garlic
• a bunch of dill and parsley
• 1 tsp of ground black pepper

How to prepare:

Wash the zucchini well. If the skin is tender — leave it, if it is already tougher — peel it. Cut into pieces approximately 2–3 cm.

Finely chop the garlic, finely chop the greens.

In a large bowl mix the zucchini with salt, sugar, pepper, garlic, greens, oil and vinegar. Mix well and leave to marinate for 3 hours. During this time the vegetables will release a lot of juice.

Put the zucchini together with the marinade into sterilized jars.

Place the jars in a pot with warm water, bring to a boil and sterilize for approximately 15–20 minutes (for 0.5 l jars).

Immediately seal tightly, turn upside down, wrap with a towel or blanket and leave until completely cooled.

In a few weeks the zucchini will be fully saturated with spices. They taste wonderful with potatoes, meat dishes, porridges or simply as an independent appetizer. Many people, having tasted them for the first time, do not even guess that the main ingredient is ordinary zucchini.

If this year the harvest is especially generous, be sure to seal at least a few jars. There is a high probability that next summer this recipe will become one of your favourites.

This material was prepared by the editorial team using artificial intelligence tools. All information has been verified and edited before publication.