Gathered a large crop of zucchini and do not know what to do with them? Well, you can cook a lot of salads. But it’s best to make pickled zucchini. This appetizer is juicy and crispy. This preparation can be used as a separate dish or added to salads. So, consider a few popular recipes. Some of them do not require excessive efforts and special knowledge in the field of cooking.
Features of canning
Marinated zucchini turns out to be much tastier if certain rules are followed during their preparation. Small tricks will make an excellent snack that will appeal to all households. Here are a few recommendations from professional chefs:
- Zucchini with thick skin can be preserved by pre-cleaning them. But if you are a lover of crispy snacks, then you can not remove it.
- Young zucchini is an ideal option for canning. There is no need to clean them. It is enough to trim the ponytails on both sides and wash the vegetables.
- If the vegetables are very small, then you do not need to cut them. Place them vertically in glass jars. This method is suitable for preserving fruits whose length is not more than 10 cm. However, do not forget to remove the stem. Larger vegetables must be minced.
- For canning, zucchini can be cut into slices, large cubes, half rings and rings. In this case, the hostess chooses herself.
- Pickled zucchini can be prepared with almost any acidic component. This may be vinegar or its essence, citric acid, etc. However, some components should be used with caution. For example, vinegar essence. To open a container with it and add it to dishes is worth wearing gloves.
- You can calculate the amount of brine. If the fruits are whole, then 1.4 liters of liquid per three-liter capacity is required, and if chopped - 600 ml.
- And what spices to add? There are no strict restrictions in this regard. The main thing is to feel the measure.
- To sterilize or not? The question is quite interesting. If sweet marinade is used, then the containers should be sterilized. If there is a lot of sharpness and acid in the brine, then you can skip this procedure.
- Pickling an appetizer is best in containers of 2-3 liters.
Snack Fingers Appetizer
To make such marinated zucchini, few components are required. Here's what you need per liter jar:
- 400 g squash;
- 5 buds of cloves;
- 6 peppercorns (black);
- 36 g sugar sand;
- 40 g of salt;
- 150 ml of vinegar;
- 2 leaves of laurel.
Getting down
Cooking marinated zucchini takes a little time. The most important thing is to follow the technology. To prepare the workpiece, follow these steps:
- Wash vegetables, cut into rings, the thickness of which is not more than 1 cm. Fold the zucchini in pre-washed liter jars.
- Put laurel and other spices on top of the vegetable rings.
- Heat 1 liter of non-chlorinated water in a saucepan. Add sugar, vinegar and salt to it. Heat the brine to a boil, remove from heat.
- Pour zucchini with hot brine, roll up with sterilized lids, wrap with a blanket, cool.
That's all. Pickled instant zucchini ready. You can eat such a preparation on the second day.
Zucchini in a sweet marinade with tomatoes
This is another recipe for pickled zucchini, which many like for its simplicity. To get started, prepare the products:
- 500 g of zucchini;
- 200 g of carrots;
- from 1 to 1.5 kg of tomatoes;
- 20 g of garlic;
- bitter pepper;
- dill;
- laurel leaf.
For the marinade you will need:
- 3 l of non-chlorinated water;
- 550 g of sugar sand;
- 10 ml of vinegar;
- laurel leaf.
How to cook
So, marinate the zucchini. The recipe can be divided into several stages:
- Prepare liter jars. Put peeled garlic, peppers, tomatoes, cut into 2 parts, mugs of carrots on the bottom. Zucchini cut into half rings. Place in jars, on top of the remaining vegetables.
- Put all the ingredients for the marinade in the pan, add water, heat to the boiling point. Cook for several minutes and then pour into jars of vegetables.
- Sterilize the workpiece for 10 minutes, roll up, turn over, wrap with a blanket. Leave wrapped up until morning. When the containers have cooled, move them to a cooler place.
Classics of the genre
Quick pickled zucchini can be prepared according to the following recipe:
- 1 kg of zucchini;
- 10 g of salt;
- 20 ml of vinegar;
- 25 g of sugar sand;
- horseradish leaves;
- dill;
- peppercorns (black);
- garlic;
- laurel leaf;
- parsley.
Cooking steps
To make a snack:
- Prepare containers. Put spices in them. Wash and chop the zucchini. Put them in jars.
- Pour water into a small saucepan, add salt, sugar, boil, and then pour vinegar into the brine. Wait until the components dissolve, remove from heat.
- Pour the marinade into jars, cover with lids. Wait about 15 minutes. These pickled instant zucchini do not need sterilization. Therefore, they can immediately roll up. Wrap the blank with a blanket, cool and transfer to a cool place.
In Korean
To make marinated marrow squash in Korean, grab:
- 2.5 kg of squash;
- 300 g of yellow and red pepper;
- 120 g carrots;
- 20 g of garlic;
- 150 g of onion;
- 10 ml of soy sauce;
- 20 ml of sesame oil;
- 100 ml of vinegar;
- pepper;
- salt;
- 150 ml of oil (vegetable);
- 10 g hot paprika;
- 30 g of sugar sand.
What to do next?
Start cooking marinated zucchini in Korean follows with the preparation of products. So let's get started. Wash the zucchini, if necessary, clean and grind in circles. Salt zucchini, put under oppression and place in the cold.
Peel the onion, and then cut into half rings, fry in a pan with the addition of vegetable-based oil. Peel the carrots, wash and chop using a fine grater. For sweet peppers, remove the stalks. Cut the pods into 2 parts, remove the seeds, rinse and cut into strips.
Drain the juice, which was allocated zucchini, into a container with onions. Add pepper, garlic, carrots here. Stir the vegetable mixture. Add all other ingredients, pour in the vinegar, mix. Put the vegetable mass in the refrigerator. She must insist. This will take several hours.
Transfer the finished salad into containers, fill it with hot water, roll it up, wrap it with a blanket. Once the workpiece has cooled, transfer it to a cool room.
With red currant
To make zucchini according to this recipe, prepare:
- 1 kg of small zucchini or zucchini;
- 400 g of red currant berries;
- 1 liter of water;
- 50 g of salt;
- 50 ml of fruit or wine vinegar;
- 100 g of sugar sand.
Wash the jars well, pour boiling water over them. Place them on a dry cloth upside down to glass water. Rinse the zucchini, clean if necessary, cut into 3 cm thick rings. Sort the currants, removing all the garbage and crumpled fruits from it. Do not remove good berries from a twig.
Fill the jars with zucchini, alternating vegetables with currants. Prepare the marinade. To do this, boil water. Add sugar and salt to it. At the end, pour vinegar, boil the brine again and immediately remove from heat. Pour the marinade into banks, roll up. Store the workpiece in a cool place.
In conclusion
At the moment, there is simply a huge number of recipes for canning zucchini. After all, they turn out delicious. Such zucchini are ideal as a complement to meat and potato dishes. In addition, the cooking process takes a minimum of time. And zucchini are those vegetables that are difficult to spoil with spices, other vegetables and other additives. The most important thing is to follow the cooking technology and follow the recommendations of professional chefs.