What dishes are not prepared from zucchini! They can be salted, fermented, pickled, prepared from them appetizers, salads, caviar. And the taste of jam and candied fruit is generally special. This versatile vegetable can surprise anyone. There are so many recipes from zucchini that it is simply not possible to remember them, and even more so to cook these dishes. However, there are recipes that have gained the most popularity.
For example, large pieces of zucchini for the winter are quite suitable for the lucky ones who have a cellar or basement in their use. For salted vegetables, a barrel or an enamel tank is best. You need to prepare ten kilograms of fruit, but choose those whose length does not exceed fifteen centimeters, and in diameter four to five centimeters.
You will also need dill - an integral companion of zucchini. He needs to take three hundred grams. Fragment root is taken in the amount of fifty grams. Bitter pepper is also needed. Two pods will be enough. Like dill, garlic is a constant companion of zucchini. Two or three cloves will add the necessary aroma.
Now you need to carefully prepare the brine. For one liter of water, seventy to eighty grams of salt is taken, the leaves of black currant , as well as cherries, dill, tarragon, are placed there. Harvesting zucchini for the winter is simply amazing in its simplicity. First, they are soaked in cold water and aged for about three hours. The bottom of the container is covered with half the prepared seasonings, then zucchini are tightly laid on them, and the rest of the seasonings are poured on top. The contents of the container is poured with brine and a wooden circle is placed on top, and it is oppressed. The dishes must be covered with a clean rag and wait for fermentation in room conditions. After this, the container with its contents must be transferred to the cellar. Two weeks later, add brine and close the lid as tightly as possible.
Preparations from zucchini for the winter can also be in pickled form. For this, glass jars are needed. Zucchini will need two kilograms. You need three or four heads of garlic, eighty grams of salt and ten grams of sugar. Be sure to cook four to five pieces of bay leaf, ten peas of black and allspice, one teaspoon of coriander. All this takes one liter of water.
The process of harvesting from zucchini for the winter begins with peeling them from the peel and core. The next step will be cutting zucchini slices two or three centimeters thick. If they are large, then the circle can be cut into two or four parts. Then the brine is prepared: in the water you need to stir the salt and sugar, let it boil, and after three minutes put spices there, after which do not remove from the heat for another five minutes. You do not need to throw garlic to spices. After boiling, the syrup must be cooled. Zucchini stacked in prepared jars, each layer is sprinkled with garlic. Banks are filled with brine and covered with lids. They need to be left for two or three days in the room, and then sterilized and then completely closed with covers (plastic). They are stored in the cellar or in the refrigerator.
In order to make preparations from zucchini for the winter more diverse, they are also pickled. For one kilogram of vegetables, preferably young, you need to take a liter of water, apple cider vinegar, one hundred milliliters, one and a half tablespoons of salt and one hundred grams of sugar. You will also need three peas of black pepper, two cloves, dill and coriander seeds.
Pre-washed zucchini cut lengthwise into two parts. Dry the dill. Then the marinade is prepared: in water you need to dissolve salt, sugar, vinegar. Bring the syrup to a boil and immediately set aside. In clean jars you need to put zucchini, dill branches, add spices and pour marinade. If the marinade remains, do not pour it. Cover the banks with lids and leave for one day indoors. After this time, the marinade is slightly absorbed, so you need to top up each can, close with lids and put in a cold place.
If you grow zucchini on your plot, harvesting for the winter will bring even more pleasure, because the owner’s labor is invested in them, and from this they become even tastier.