Well, who does not indulge himself in the summer with fried zucchini? But not everyone knows that this is a universal vegetable, you can make a lot of all sorts of goodies from it. Squash in Ukrainian is also very tasty. This dish is not only an original snack, but also a meal that benefits the human body, because this vegetable contains potassium, calcium and magnesium salts, as well as many other trace elements that contribute to normal life, increase immunity, especially in winter. Therefore, probably, many housewives are trying to make as much conservation as possible from zucchini, choosing proven recipes. Some of them we will consider today.
Classic recipe: salted zucchini
To preserve good, you need to choose the right vegetables. They should only be fresh, fifteen centimeters long, with dense flesh.
Ingredients: four kilograms of zucchini, one hundred grams of salt and sugar, one bunch of parsley and celery, three hundred and fifty grams of vinegar 6%, half hot pepper, twenty peas of black and allspice, one horseradish root, five grams of tarragon, ten bay leaves, ten teeth of garlic. For the marinade: one and a half liters of water, one hundred grams of sugar, one hundred grams of salt, three hundred and fifty grams of vinegar 6%.
Salted zucchini in Ukrainian is prepared as follows: wash the vegetables, cut into thick circles, not forgetting to remove the stalks. Capsicum is cut in half and seeds are taken out. They clean and wash horseradish, chop greens. At the bottom of previously prepared clean cans, lay a layer of spices and herbs, place zucchini on top and fill it with marinade (boiling). The container is covered with lids and sterilized for eight minutes, after which it is rolled up and cooled.
Melitopol salty vegetable marrows for the winter: a step-by-step culinary recipe
Ingredients: seven hundred grams of fresh (small) zucchini, two leaves of horseradish, one bunch of dill, four leaves of mint, as well as a few parsley (celery), one bay leaf and a pinch of black pepper, fifteen grams of salt, eighty grams of vinegar 6%. For the marinade: for one liter jar take three hundred grams of water, fifteen grams of salt, as well as eighty grams of vinegar 6%.
Cooking
Salty vegetable marrows in Ukrainian are prepared quite simply. To do this, wash the vegetables well and cut into circles. Greens are also chopped with garlic. Banks are pre-washed and sterilized. Then they put greens and spices in them, place zucchini on top and pour it all with boiling marinade. Banks are put in a pan and sterilized under closed lids for twelve minutes, then immediately rolled up and left to cool down with their necks.
Canned squash: method number 1
Ingredients: for one half-liter jar take three cloves of garlic, two leaves of horseradish, half a bunch of celery and parsley, half a red capsicum , three mint leaves, one bay leaf, squash. For the marinade: fifty grams of salt, twelve grams of acetic acid 80% or two hundred grams of table vinegar are taken per liter of water.
Cooking
To cook salted zucchini in Ukrainian, you need to peel and dice vegetables, canned small fruits whole. Spices, herbs, and then squash are placed at the bottom of previously prepared clean cans, poured with boiling brine (two hundred grams are needed on a half-liter jar), sterilized for ten minutes, then rolled up and laid to cool.
Canned squash: method number 2
Ingredients: for one kilogram of squash take twelve cloves of garlic, one bunch of dill, one pod of hot red pepper, four peas of allspice. For the marinade: for one liter of water they take ninety grams of salt, seventy-five grams of table vinegar.
Cooking
To make zucchini salted in Ukrainian (we are considering recipes today), you need to cut the squash into a cube along with garlic and pepper, while chopping greens. Spices and dill are placed on the bottom of pre-prepared cans, zucchini is placed on top (quite tightly). Salt and vinegar are put in boiling water, stirred and filled with this brine, a container with vegetables, covered with lids and sterilized for twelve minutes, and then rolled up, turned upside down and cooled.
Zucchini salted for the winter
Ingredients: one kilogram of zucchini, one large bunch of parsley, one horseradish root, one and a half pods of hot pepper, three cloves of garlic. For the marinade: one liter of water, eighty grams of salt.
Cooking
Today we are considering fairly simple recipes. Salting zucchini for the winter begins with the fact that the vegetables are washed and soaked in water for three hours, after removing the stalks. Meanwhile, half the herbs and spices are laid at the bottom of the cans. As time passes, the zucchini is cut into circles and laid on top of the herbs, and a layer of spices is again lined on top. Pour vegetables with brine, place a wooden circle and oppression on top, cover with a cloth. The container is kept first at a temperature of twenty degrees Celsius, making sure that the brine completely covers the vegetables. If necessary, add the marinade. Three days later, the container is placed in a cold place to complete the fermentation process. It takes about thirty days. In this case, it is necessary to periodically remove the emerging film from the mold, the circle and oppression are washed in warm water. Mold will not appear if the vegetables are sprinkled with dry mustard powder.
Ukrainian zucchini with horseradish
Ingredients: two kilograms of zucchini, one liter of water, two hundred grams of vinegar 5%, twenty grams of horseradish leaves, twenty grams of green celery and parsley, five peas of black pepper, four leaves of mint, as well as two bay leaves, three cloves of garlic, three spoons salt.
Cooking
Vegetables are washed and cut into small pieces, pepper is cut into rings. Chop the garlic. Washed greens, horseradish and garlic, mint and spices are placed at the bottom of prepared cans in advance, vegetables are spread on top. All this is poured with boiling brine, covered with lids and sterilized for eight minutes, and then rolled up.