June is a summer month when an amazing vegetable - zucchini ripens on the beds. Not to love zucchini is impossible. It can be prepared as you wish. And at the same time, the dish will definitely cause a lot of positive emotions for those who taste the food. And what a magnificent preparation of zucchini the housewives make for the winter - one thing to eat! It is impossible to convey the taste of pickled or salted zucchini. Yes, and there is nothing to compare. Marinate this vegetable with mostly chopped thick rings. The marinade is used the same as for cucumbers. If you want to surprise, then instead of the usual transparent marinade, pour the chopped zucchini with tomato sauce. Better add minced meat. Such zucchini preparations are called puff pickled winter salad. That's because zucchini and minced vegetable are stacked in a jar in layers. Minced meat consists of carrots, onions, tomatoes, celery and herbs. After the layers are laid, it is necessary to sterilize the jars in boiling water. By the way, you need to be able to sterilize zucchini in tomato sauce or minced meat. It is important not to overexpose the preparation and not to digest vegetables. A half-liter jar with salad is sterilized for about 90 minutes, and a liter- jar - it will take 120. After sterilization, the jars are twisted with lids and turned over until completely cooled.
For those who fast in the spring before Easter, we recommend preparing zucchini caviar. These zucchini blanks will definitely appeal to you. Caviar turns out to be tender, with a refined aroma, awakening appetite, and a marvelous taste. In addition, squash caviar is not high-calorie, but it copes with hunger quickly and for a long time.
It’s easy to make squash caviar. It will take 6 kilograms of the main vegetable and in addition to it a kilogram of onions and carrots. These ingredients must be passed through a meat grinder, and then, placed in a pan, cook for at least 2 hours. At the beginning of cooking, vegetables are salted to taste, sugar (1 cup) and vegetable oil (1 cup) are added. After two hours of cooking, add 0.5 liters of tomato sauce or mashed tomatoes to the caviar. After adding the tomatoes, the caviar is cooked for another 40 minutes. Ready zucchini caviar can either be rolled up in jars or, after cooling, served.
Before you start cooking caviar, listen to the tips. First, you only need to boil caviar in an iron aluminum pan. Otherwise, the caviar will burn and will be bitter. Secondly, if the caviar is made from zucchini for the second harvest, then it is necessary to cut the skin from the vegetable before chopping it in a meat grinder and remove the seeds. Thirdly, in order for the caviar not to burn and evenly cook, it is necessary to periodically stir it with a wooden spatula (not iron).
In general, zucchini is excellent in any dish. Appetizers, first courses, side dishes, and salads are prepared from it. Recently, housewives for the winter have been making preservation and harvesting less often. Today, this vegetable is held in high esteem. And this is true. It is proved that in a frozen vegetable much more useful components are stored than in its canned counterpart. The main thing: to freeze correctly and know how to defrost.
There are plenty of options for freezing zucchini. Before you start preparing the vegetable for freezing, you should clearly determine for what purpose it is harvested. If the plans for winter zucchini to fry in a pan, then it is better to cut it into rings. If in a family they like to eat zucchini stew, it is best to freeze already zucchini cut into cubes. Another option for freezing is the preparation of zucchini for cooking, for example, all kinds of hot salads. Zucchini, if you take the middle out of it and give the shape of a boat, can be a great tartlet for salad or serve as an original plate for some dish. By the way, in the form of an already prepared boat, you can freeze the vegetable.
As for defrosting, you need to do this in the refrigerator, and not at room temperature. Thawing the zucchini completely is not necessary. Otherwise, during heat treatment, it will lose its shape and beautiful appearance.
All kinds of zucchini blanks should be frozen in portions, preferably in special containers or tightly closed bags. Servings do not have to be very large. It is better that the vegetable is enough for one cooking.
It’s also very useful to drink squash juice. How many vitamins and minerals are in it? And the secret of youth is hidden in squash juice. Fresh, only squeezed juice is more healthy than canned juice. Therefore, if you want to rejuvenate (and squash juice contributes to this), drink it to your health! Moreover, zucchini is not translated until the fall.