Good afternoon, my reader. Usually, zucchini is eaten fried; such recipes are especially popular with those who want to eat tasty and satisfying. But there are also more original options that reveal the taste and aroma of vegetables in a new way.
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Zucchini lovers will appreciate the Bulgarian-style pickled recipe for these vegetables. These zucchini have a mildly sour taste and crunchy texture, making them ideal for any meal. For this purpose, it is worth choosing fruits of small size, strong, first remove the grains and cut them into small bars.
To make the marinade bright and fragrant, you need to put dill, parsley, cherry leaves and horseradish on the bottom of the jar. To prepare this appetizer, you need to take one and a half kilograms of zucchini, a liter of water, 100 grams of granulated sugar, 125 g of 9% table vinegar and spices.
It is important to correctly observe the proportions of all the ingredients for making the marinade, so that the taste is balanced, and the fruits themselves crisp pleasantly. Marinating includes the following steps:
- Zucchini are thoroughly washed under running water, cut into small bars, leaving the skin. It is the peel that contains the special taste and benefits of the product, so it must be preserved.
- We boil water in a saucepan, add vinegar, sugar and spices there, boil it over low heat as it boils. It is important not to bring the solution to a boil so that the spices do not lose their spicy aroma.
- Put the chopped zucchini in a boiling marinade and boil for 6-7 minutes. It is important that the zucchini are not too soft, otherwise they will lose their taste.
- We sterilize the jars by dousing them with boiled water, put greens on the bottom.
- As soon as the zucchini change their color, remove the heat and remove the pan from there. Now is the time to prepare the jars and put our pickled fruits there along with the solution.
- We put the zucchini in jars to the very top - it is important that they are tightly packed.
- We take out the lavrushka from the pan, then boil the marinade so that the solution is as ready as possible and takes on its aroma.
- Fill the zucchini with liquid, roll up the jars, wrap them with a warm blanket.
The finished product can be stored at room temperature for one year. These zucchini have a very spicy, rich taste, they can be eaten with gusto for dinner or used as a snack for any alcoholic drink.
Such a recipe will be within the power of even novice housewives, since the ingredients for the marinade are always at hand, and the cooking process takes very little time. It is important not to overexpose the marinade on fire, and then the taste will turn out to be very pleasant.
Do you cook pickled zucchini?
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