3 hours Recipe Yield:
15 l Difficulty:
Salting Zucchini – recipe for Moldovan cuisine, salted zucchini should be cooked later than salted cucumbers, and consumed earlier, as they are less stable. Salted zucchini goes very well with vegetable or meat dishes, even if you just make mashed potatoes and put salted zucchini on the table - what else do you need?
For a recipe for Moldovan cuisine, zucchini salting put washed dill, cherry leaves, celery, parsley, horseradish and tarragon in prepared barrels or glass jars.
Rinse the zucchini for pickling, cut off the stalks and tails, if the zucchini are large, they can be cut into large pieces.
Fill the keg with zucchini in half, cover with spices, fill the keg to the top with zucchini and cover everything with spices again.
Pour zucchini with brine from water and salt and set aside for fermentation for 1-2 days. Then add brine and salted zucchini into the basement for further fermentation. If there is no basement, the zucchini salting can be stored in the refrigerator.