The recipes below do not take much time. At the same time, delicious and savory dishes are always obtained that everyone will like.
Classic salted zucchini
For a 1 liter can you will need:
- 600 g zucchini with firm flesh;
- two bay leaves;
- horseradish and dill to taste;
- 1 large spoonful of vinegar 9%.
Zucchini should be soaked in water for 2 hours and then cut into circles. Put the spices and half of the herbs at the bottom of the jar. Then add the chopped zucchini and other ingredients. Pour boiling water over vegetables 3 times. First, the water should be boiled, poured into a jar, and covered with a lid. After ten minutes, drain it into a saucepan, add salt and boil again. Then pour over the vegetables again and cover. Repeat everything again, but do not add salt. The third time pour the brine, add vinegar and roll up the lids.
Zucchini with parsley
You will need two medium-sized zucchini, as well as:
- five bay leaves;
- one bunch of parsley;
- one large spoonful of sugar and salt;
- 1 liter of water.
The zucchini must first be rinsed, cut into circles, but do not remove the peel. The jars are sterilized, after which zucchini, bay leaves and chopped parsley are stacked. The brine is made in a saucepan from sugar, salt and water. They need to fill the cans and roll up the lids. The containers are placed upside down, wrapped in a warm cloth and allowed to cool in the room. Then the banks are removed to the basement.
Instant salted zucchini
Take half a kilogram of young zucchini, plus:
- two cloves of garlic;
- one bay leaf;
- a large spoonful of sugar and salt;
- a bunch of greens.
You can also take peppercorns and cloves.
Chop the garlic and herbs and place them on the bottom of the jar. On top are zucchini, which have been cut into thin slices. Then you need to fill with cooled brine. It is made from spices, sugar, salt and water. The dishes are covered and left in a dark place. After 7 hours, you can serve the zucchini to the table.
Zucchini with honey filling
Use:
- 0.5 kg of young zucchini;
- three cloves of garlic;
- half a teaspoon of salt;
- 2 large spoons of honey;
- 100 g of vegetable oil;
- 100 ml vinegar.
Zucchini are cut into thin slices using a vegetable cutter. Add salt and leave for half an hour. The brine is made from liquid honey. Chop the garlic and herbs, add honey, oil and vinegar. Drain the juice from the zucchini and pour these vegetables with honey and garlic brine. Leave everything to stand at room temperature.
The dish is eaten after a few hours.
Pickled zucchini (spicy recipe)
You will need two small squash. You also need to take about 70 g of tomato paste and one hot pepper. The rest of the ingredients:
- one bay leaf;
- 40 g sugar;
- a clove of garlic;
- a small spoonful of salt;
- four peppercorns;
- a pinch of red and black ground pepper;
- basil branch;
- 37 g vinegar;
- 250 g of water.
Cut the fruits into circles and put in sterilized jars. Boil water in a saucepan, add tomato paste, chopped garlic and spices. Simmer for a few minutes over low heat. When it boils, add vinegar, bring to a boil again and remove from heat.
Blanching hot peppers takes a couple of minutes. Basil needs to be doused with hot water, put to the zucchini and pour the marinade over the jars. Next, the jars are covered with lids, sterilized. The curls must be tightly closed and left under a warm cloth until they cool completely. The dish can be eaten in a week.
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#preparations for the winter#pickled zucchini#delicious recipes