Zucchini can be preserved whole if they are small, or cut into pieces. When added to pickles or other dishes, the taste of zucchini will be practically indistinguishable from the taste of pickled cucumbers. With proper preservation, the vegetable turns out to be strong and crispy.
Pick your recipe
You will need
-
- glass jar (3 liters);
- small zucchini;
- coarse salt (100 g);
- garlic (5 cloves);
- vinegar essence (1 teaspoon);
- horseradish leaf;
- dill umbrellas;
- blackcurrant leaves.
Instruction manual
1
Take as many zucchini as fit in a three-liter jar. Pour them into the sink and rinse thoroughly under the tap. Zucchini should not have dented barrels, rotted parts. Remove the stalks and put the squash in a sieve, let it drain.
2
Prepare a glass jar. Pour a tablespoon of soda onto the bottom of the can. Wipe the can thoroughly with a wet sponge and soda and rinse with water. Then scald with boiling water or hold over the boiling spout of the kettle until the jar inside is completely fogged and sterilized. The jar is heating up - do not forget about tacks.
3
Peel the garlic cloves and place them on the bottom of the jar. Fill in a jar of dill, horseradish and currant leaves. Lay prepared zucchini. If there is room left to the edges of the can, fill it with squash, cucumbers or tomatoes.
4
Pour zucchini in a jar with boiling water from the kettle and cover with a lid. Leave on for 10 minutes. Then carefully pour the water into the saucepan, add a little more boiling water, salt and put to boil.
5
Fill the jar with a new portion of boiling water immediately after you pour the first into the pan. Zucchini should not be saturated with air. Therefore, immediately boil a full teapot of water or put a large pot on the fire.
6
When the brine begins to boil, again drain the water from the jar with zucchini and fill the container with brine. Pour vinegar essence into the jar and roll up the lid.
7
Place the tray on the floor. Turn the jar upside down and place it on the lid on the tray. Wrap immediately with a blanket and leave to cool completely. After two days, unroll and put the jar in the other blanks for storage.
note
If you are going to marinate large zucchini, cut them with washers, but try not to use ripe vegetables or with a thick rough skin. The result is not a very good preparation.
Useful advice
In a jar with pickled zucchini, you can add bell pepper, cut into narrow strips. If the pepper is red or yellow, it will give the brightness of conservation and aroma to green zucchini.