Zucchini is one of the most common vegetables in our gardens. They are unpretentious in care, productive, and the number of delicious dishes that can be prepared from the fruits, is difficult to fully enumerate. They even make jam and wine. And the flowers are stuffed with cheese and deep-fried. We will stop on conservation.
Zucchini in tomato
The proposed recipe for canning zucchini for the winter is good in that, opening the jar, you get a first-class, delicious snack. Salad can be used on its own, and as a pleasant addition to cereals, meat, potatoes, and also as a dressing for first courses. To prepare it, you will need: zucchini - one and a half kg, carrots - 300 g,
parsley, parsnip - 30 g, onions - 100 g, greens - 10 g. For seasoning with this recipe for preserving zucchini for the winter, there is sunflower oil - 150 g and tomato sauce - 450-500 g. Wash the zucchini, trim the ends. If the fruit is young - the peel and seeds can not be cleaned, but in an overripe one it is better to remove and remove it. You need to cut them into circles or slices 2 cm thick. Onions - with rings, roots and carrots - in small strips. Put vegetables in cast iron and stew with half the butter. Then add finely chopped greens. Salt to taste. Prepare the sauce from tomatoes (the recipe for preserving zucchini for the winter recommends passing them through a meat grinder, add the rest of the oil, a little salt, stew for about half an hour). Fry zucchini until golden brown. Pour the sauce into the jar, then lay the squash and other vegetables in layers. Then add more sauce so that they are completely covered. Sterilize the jars for 15 minutes and roll up. Put the neck down, cover, let cool. Store in a cool place. By the way, such a recipe for canning zucchini for the winter can be used if, instead of these vegetables, put bell peppers in jars.
Marinated zucchini
Great appetizer - pickled zucchini. The main task of the hostess is to choose a good marinade, so that the blanks have a rich sweet and sour or brackish taste. This is what distinguishes the conservation of zucchini for the winter.
Recipes and cooking technology may be different, but if you do not guess with the components, the twists will be unsuccessful. But the proposed option is clearly like it. Moreover, dealing with it is as easy as shelling pears! You will need: the main vegetable - 1 kg., Spices - 50-60 g (bay leaf, allspice and
hot pepper, dill). For marinade: for 1 liter of water - 1 spoon of salt (tablespoon) and 100 g of vinegar. First prepare the zucchini.
Harvesting for the winter (canning) is usually made from young vegetables. Wash them thoroughly and cut into circles no thicker than 1.5 cm. Clean older ones, cut into half rings. Put spices on the bottom of the cans, then fill them with zucchini. Boil the marinade, cool. Pour them blanks and boil for half an hour. Roll up and let cool for a day. Then put in the cellar. Canned food will be well preserved for a long time.
When doing workpieces, in brines and marinades you need to put only ordinary salt. Iodized for these purposes is not suitable, because gives vegetables a brownish color and a specific smell.