I just opened a jar that I canned last year from your recipe and it was SO delicious, even my husband liked it and he doesn't care for zucchini that much! Thank you for the recipe and video!
Luli you can take the skin off garlic much easier by putting them in a jar cover with lid and shake. The more you shake the more skin come off the garlic 🤗
Урааааа!!!! Так рада, что нашла Ваш рецепт! Наконец-то знаю, сколько уксуса! Я тоже в Америке живу. Только вернулась в прошлое 😁, в консервацию ! Спасибо огромное!
@@lulishomestead6767 спасибо, я очень рада ! Да, я уже сделала сегодня, Попробую уменьшить соли , но мне очень понравилось! Я даже сырые, замаринованные кабачки поела. У меня много маринада осталось, так я перец им залила и закрыла. Посмотрим!
Thank you Lilia, I will be making today zucchini , I have a bunch of them. I did a few recipes of yours and I like it a lot, so I will just use this one too. Thank you for sharing!
Thank you! I love sharing and teaching. This recipe is Russian and most Russian canning recipes use white vinegar 9% or even concentrated 70% vinegar. I can purchase these vinegars in Russian and Polish stores, but it's not always acceptable to most viewers. Therefore, I have converted this recipe to the American style vinegars of 5%. I needed up using white 5% vinegar.
I can't wait to try this recipe! One question, can this recipe be pressure canned without making the zucchini mushy? I ask because I don't have a water canner or a pot that is large enough I can use. (I can't use my heavy pressure canner to water bath because I have a smooth top stove. It does ok with pressure cooking.)
Pressure canning will make them very mushy. And Pressure canning is not necessary here since we use vinegar. However, you an always use the large canner as a waterbath canning pot. Just don't use the pressure and use it as a regular pot. Make sure to have something on the bottom so the jars don't crack. Best wishes.
thank you for sharing this recipe. It sounds absolutely delicious and I will make it this season. Question: what's the shelf life of this recipe giving the proportions of ingredients/vinegar? how long can it stay on the shelf without refrigeration? thanks a lot again ;>)
Where are you from? I wish I could find white vinegar here. I live in Italy. Which vinegar do you reccommend I use? We have red wine, white wine and apple vinegar.
Luli, I’ve never tried canning zucchini before, I had some surplus zucchini, tomatoes and eggplant. I cooked them in grape seed oil, garlic salt and pepper. I already put them into jars but haven’t yet put them into a water bath. I was nervous if it was safe so I started doing research. Can I take them out of the cans and stir in apple cider vinegar and put them back in the cans, or would I have needed to cook them with the ACV? I might just take them out of the jars and freeze in ziplock bags? I don’t know what to do. Can you help me possibly? Thank you!
I just opened a jar that I canned last year from your recipe and it was SO delicious, even my husband liked it and he doesn't care for zucchini that much! Thank you for the recipe and video!
Thank you. I am scared of pressure canner. Soooo glad I found a water bath way.
I hope you like this recipe. This year I use a little less salt than originally stated in my recipe
Luli you can take the skin off garlic much easier by putting them in a jar cover with lid and shake. The more you shake the more skin come off the garlic 🤗
Thank you so much for this wonderful recipe! I canned 9 pints and one pint of the brine. My family loves it. 😋
Awesome! You are welcome
Oh! This looks DELICIOUS!!!
THANK YOU for sharing this recipe!! You are wonderful Luli! You are right, we don’t know whats coming!
Enjoy! Lot's of flavor!
I love canning videos!
Thank you!
Урааааа!!!! Так рада, что нашла Ваш рецепт! Наконец-то знаю, сколько уксуса! Я тоже в Америке живу. Только вернулась в прошлое 😁, в консервацию ! Спасибо огромное!
Добро пожаловать на наш homestead! Это хороший рецепт, но советую уменьшить соли на немного.
@@lulishomestead6767 спасибо, я очень рада ! Да, я уже сделала сегодня, Попробую уменьшить соли , но мне очень понравилось! Я даже сырые, замаринованные кабачки поела. У меня много маринада осталось, так я перец им залила и закрыла. Посмотрим!
Thank you Lilia, I will be making today zucchini , I have a bunch of them. I did a few recipes of yours and I like it a lot, so I will just use this one too. Thank you for sharing!
I love ❤this recipe !! Thank you! Will be canning zucchini soon!💚
Hope you enjoy
Just found you and wanted to say thanks for the great recipes, tips and easy to watch content. Love from Wales.
Hello!!! So happy we can connect across the ocean! Welcome!
Oh my!! I've been looking for the perfect recipe for my zucchini and will definitely be trying this!! I love dill!
Glad you found me. Please decrease the amount of salt just a little. I found it to be a little too salty. Or maybe just my salt...
@@lulishomestead6767 Thanks!
@@lulishomestead6767 what salt did you use?
Thank you for sharing this recipe
You are welcome. This year I have decided to use s little less salt.
Canning always intimidated me…. You make this seem like any of us can try it!!
Chicka! You can do it!!!!
I just made this and wow, so very tasty 😋
Enjoy!
Thank you for creating such an interesting content. I love your channel! Did you use white vinegar or ACV?
Thank you! I love sharing and teaching. This recipe is Russian and most Russian canning recipes use white vinegar 9% or even concentrated 70% vinegar. I can purchase these vinegars in Russian and Polish stores, but it's not always acceptable to most viewers. Therefore, I have converted this recipe to the American style vinegars of 5%. I needed up using white 5% vinegar.
Checking out your vids & subscribed 😊
Thank you for subscription! Welcome!
I can't wait to try this recipe! One question, can this recipe be pressure canned without making the zucchini mushy? I ask because I don't have a water canner or a pot that is large enough I can use. (I can't use my heavy pressure canner to water bath because I have a smooth top stove. It does ok with pressure cooking.)
Pressure canning will make them very mushy. And Pressure canning is not necessary here since we use vinegar. However, you an always use the large canner as a waterbath canning pot. Just don't use the pressure and use it as a regular pot. Make sure to have something on the bottom so the jars don't crack. Best wishes.
Thank you! Do you eat cold or can you heat it up before serving? Would you add to a soup?
It is served cold because it has vinegar
thank you for sharing this recipe. It sounds absolutely delicious and I will make it this season. Question: what's the shelf life of this recipe giving the proportions of ingredients/vinegar? how long can it stay on the shelf without refrigeration? thanks a lot again ;>)
My cans stay safely for 2 years
Where are you from? I wish I could find white vinegar here. I live in Italy. Which vinegar do you reccommend I use? We have red wine, white wine and apple vinegar.
Hi! I'm in the USA. You could use the whine wine vinegar 5% acidity.
Luli, I’ve never tried canning zucchini before, I had some surplus zucchini, tomatoes and eggplant. I cooked them in grape seed oil, garlic salt and pepper. I already put them into jars but haven’t yet put them into a water bath. I was nervous if it was safe so I started doing research. Can I take them out of the cans and stir in apple cider vinegar and put them back in the cans, or would I have needed to cook them with the ACV? I might just take them out of the jars and freeze in ziplock bags? I don’t know what to do. Can you help me possibly? Thank you!
Just to clarify, you water bath canned them without vinegar? How many days ago? Were they stored in the fridge?
I'm new to canning and I have a question. Why don't you have to pressure can the zucchini? Isn't it a low acid food?
Good question. This recipe has vinegar which is acid, therefore, I waterbath these zucchini
It’s in vinegar which makes it acidic 😊
I have a ton of zucchini and I want to try this. I can't really get fresh dill where I live so I hope it works with dried.
I think it will work.
Why would you cook it before you cook it by canning it?
Adds flavor
If you didn’t have fresh dill and parsley could you use dried?
You could, however, it will not be the same
Does the zucchini keep its texture or become mushy after being canned?
Keep shape and crunch!!! The only think, i would only cut back on salt a little
What's the size of your water bath canner?
I am not sure. It was s standard size. Maybe 20 quart?
Where can I find the recipe please
I list them as I make it.
Very nervous trying this in water bath.
Vinegar makes it safe
Do t be it has vinegar in 😊