Zucchini practically have no contraindications, they are even allowed to eat small children. They contain a whole arsenal of beneficial amino acids, trace elements and vitamins. They are low in calories and help maintain good health. It has been repeatedly proved that the substances contained in zucchini prevent premature aging of cells and have a beneficial effect on the condition of the hair.
Delicious dishes are obtained from universal and beloved vegetables: stews, salads, pancakes. You can also pickle, salt, ferment, make caviar, jam and preserve zucchini. The recipe for their preparation does not require much effort. Winter preparations will please with fresh taste and fill with life-giving energy. Especially for this occasion, we made a selection of the most affordable and easy recipes.
Canning Zucchini: Pickles Recipe
Prepare the following set of products:
- 10 kilograms of young zucchini;
- horseradish root (50 g);
- garlic (4 pcs.);
- dill (3 bunches);
- pod of hot pepper.
To fill:
- litere of water;
- cherry tree leaves;
- tarragon;
- salt (80 g);
- blackcurrant (optional).
The recipes for canning zucchini are numerous, and we tried to choose the most popular of them.
We wash the zucchini, put it in a deep bowl and fill it with ice water. Leave for three hours. Next, take an enameled barrel / tank and pour ½ of the listed spices on the bottom of the container, then stack the zucchini and sprinkle with the remaining half of the seasonings again. We pour it over, fill it, and put oppression on top.
We keep it in the room for several days (until they begin to wander), after which we remove it into a dark room for 14 days. After 2 weeks, pour the brine again, tightly close the lid and remove until winter. Here's how to preserve zucchini yourself. The recipe can be modified by adding spices as you wish. Due to the presence of various seasonings, the taste in the workpiece is excellent, and the vegetables themselves remain crispy.
Canning zucchini: recipe for pickled vegetables
Components:
- zucchini (2 kg);
- pepper peas (10 pcs.);
- garlic (2 pcs);
- sugar (10 g);
- coriander seeds (5 g);
- salt (70 g);
- Lavrushka (5 pcs.);
- litere of water.
We clean the vegetables from the skin and seeds, cut into circles and leave in water for 10 minutes. We make a brine of water, salt and sugar, boil it for several minutes and add all the spices except garlic, simmer for 7 minutes.
We sterilize the jars, in them lay the processed zucchini in layers, alternating each layer with garlic. Fill with a cooled brine and insist for three days in the room. After the specified time, we roll up the lids and put it in the cellar.
Be sure to cook delicious canned zucchini. The recipes in this article are accessible and very simple. And finally, another amazing way to cook in tomato sauce.
Structure:
- zucchini (5 kg);
- vegetable oil (2 glasses);
- tomato juice (3 liters);
- dill, parsley, cilantro (in a bunch);
- bay leaf (7 pcs.);
- garlic (2 pcs.);
- sugar (150 g);
- apple cider vinegar (1.5 cups);
- pepper peas (2 g);
- salt (100 g).
Mix all these ingredients (except vegetables and herbs) and boil. Peel the zucchini, cut it as you like, fill it with hot pouring and boil for 5 minutes. We lay out the mass in pre-sterilized banks, do not forget to pour the marinade. Put greens and a few cloves of garlic in a jar. The pickle is ready!