I've heard many times that conservation takes people a lot of effort and in general, it is considered boring and uninteresting occupation. Here I do not know why, but to me, this process gives a lot of fun - something I really cook at heart, whether the blanks are obtained so delicious that even from this mood rises. Today it comes to pubsNamely, how to pickle them, so that eventually turned fragrant and appetizing snack.
We are all accustomed to, that in the winter "pohrustet" only pickles, but I hasten to please you - zucchini also perfectly suited for this role. While this recipe is very simple and does not require prior training, just that he gave me and bribed.
So, for the preparation of pickled zucchini, we need:
Squash - 2-3 kg;
dill umbrellas - 2-3 pc .;
Parsley - 6 sprigs;
Horseradish leaves and black currant - 4-6 pcs .;
Bay leaf - 3-5 pc .;
Garlic - 5-6 cloves;
Pepper - 12 pcs .;
Water;
Vinegar 9%;
Sugar;
Salt.
These ingredients will last for 3 liter cansAs for me, it is the "litrushki" - the most suitable container for this kind of preservation.
First we need to prepare zucchini - rinse them under running water, remove and cut edge. I usually close half the zucchini "circles", and the rest - "stripes", as for me, so much fun.
Next, move on to the banks - which, incidentally, can not be sterilized - and kept just fine without it all. Before kuporkoy I will wash them with baking sodaAs it is best to cope with the dirt and cleans the glass from the last remnants of conservation. The same goes for caps - they should be thoroughly washed. Why I do not recommend using detergent for this purpose? Well, in my experience, it's very long washed off with cans wall, leaving on the surface of the chemical film.
If you have the time - can be sterilized jars from experience
Now lay into each jar bay leaf, garlic, horseradish leaves and currant, dill, parsley and peppercorns, garlic with the best cut. Next, lay the banks in squash, just keep in mind that ram them do not need much - otherwise they are just badly soaked with marinade.
To prepare pour marinade into the pot 4 liters of water, add 125 g of sugar and 100 grams of salt and wait until the water boils. In each jar, pour 35 ml of vinegar and pour boiling marinade and then roll up caps and flip banks that in this position they have cooled.
That's how fast and easy you can prepare an excellent snack that adorn its taste and aroma to any dish. Courgettes turn sour and sweet, and open cans are emptied in a trice.
If you have a successful recipe - write about it in the comments